“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.
JAFFA CAKE CUPCAKE
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.
CHOCOLATE BISCUIT CUPCAKE
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