Sweet Sunday: Jaffa Cake Cupcake and Chocolate Biscuit Cupcake


“There was an Old Person of Rheims, Who was troubled with horrible dreams;
So, to keep him awake, they fed him with cake, Which amused that Old Person of Rheims.”

Edward Lear, English artist, writer; known for his’literary nonsense’ & limericks  (1812-1888)

Baking cupcakes is a multi-layered activity. It has direct effect on one’s mood, sense of success, sense of taste, mental state and social acceptation.
This the simple reason, why I am baking.



For the sponge

12 Jaffa Cakes
80 g unsalted butter, softened
130g self-raising flour
120g caster sugar
½ tsp Salt
2 medium (120g) eggs
zest of 1 orange
70g smooth orange marmalade
2 tbsp chocolate drops

For the frosting
450g  icing sugar, sifted
120g unsalted butter, softened and 120 g cream cheese
zest of 1 orange and Mini Jaffa Cakes, to decorate

Preheat the oven to 170°C (325°F), Gas mark 3. First make the sponge. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like

consistency.Finally add the eggs, marmalade and zest by hand until combined. Beat until the batter is smooth and thick with no lumps.  Place a Jaffa cake in the bottom of cupcake case and spoon 40 gr batter into the prepared it (alternatively fill two third full using ice-cream scoop). Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool on a wire rack completely before frosting. to make the frosting gradually mix the icing sugar, butter and cream cheese together on a low speed until combined and there are no large lumps of butter. Beat until light and fluffy. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake. Pipe a generous amount of the frosting onto each cupcake, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.



The chocolate biscuit cupcake is prepared based on the same method but placing chocolate biscuit on the bottom and as the decoration of the cupcake, using a chocolate cupcake batter and filling and topping the ready cakes with chocolate cream cheese frosting instead.

For the sponge

100g  plain  flour, 30g  cocoa  powder, 140g  caster  sugar,  1  1/2  tsp  baking powder, a  pinch  of  salt, 80g  unsalted  butter  (essential  that  it  is  at  room  temperature), 60ml  whole  milk, 1  egg, 1/4  tsp  vanilla extract

Chocolate cream cheese frosting

125 g cream cheese, at room temperature, 125 g butter, at room temperature, 2 tsp pure vanilla extract, 450g confectioners’ sugar, chocolate biscuits cookies, chocolate buttons

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