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Jaffa Cupcakes

Jaffa Cupcakes

Name: Jaffa Cupcakes
Total time: 45 min
Ingredients: 135g white flour; 45g BAM cocoa powder; 1 teaspoon baking powder; pinch of salt; 130g sugar; 120g milk + 1/2 teaspoon vinegar; 1 egg; 55g olive oil; 100g hot instant coffee; juice of half an orange; 1 pump BAM vanilla paste; 70g chilled coconut milk from the can (use only the solid, thick part); 210g BAM orange chocolate; 100g BAM orange chocolate; 2 tablespoons coconut oil; 175g butter; 150g powdered sugar; 1 pump BAM vanilla paste; 45g BAM cocoa powder; 120g Greek yoghurt or cream cheese

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 20

Get ready to bake with the kids! Make easy mini cakes with the original Jaffa biscuit flavour. For those of you who don't know them, this sweet treat comes from England. It's a biscuit-sized cake composed of orange-flavoured jelly, sponge cake and a chocolate layer on top. They are named after Jaffa oranges.

For all those who love the combination of chocolate and oranges, we have prepared a recipe for Jaffa cupcakes with BAM orange chocolate.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For sponge cake:

135g white flour
45g BAM cocoa powder
1 teaspoon baking powder
pinch of salt
130g sugar
120g milk + 1/2 teaspoon vinegar
1 egg
55g olive oil
100g hot instant coffee
juice of half an orange
1 pump BAM vanilla paste

ingredients for the first orange cream:

70g chilled coconut milk from the can (use only the solid, thick part)
210g BAM orange chocolate

ingredients for the second orange cream:

100g BAM orange chocolate
2 tablespoons coconut oil

ingredients for chocolate frosting:

175g butter
150g powdered sugar
1 pump BAM vanilla paste
45g BAM cocoa powder
120g Greek yoghurt or cream cheese

Instructions:

preparation of the sponge cake:

Preheat the oven to 175 °C.

In a bowl, combine the flour, cocoa, baking powder, salt and sugar.

In a separate bowl, whisk together the milk, egg and oil.

Add the wet ingredients to the dry ingredients and mix. Make the instant coffee and stir in. Finally, add the orange juice.

Pour the mixture into a muffin tin lined with baking paper.

Bake for 18 minutes, remove from the oven and leave in the baking tray until cool.

Using a teaspoon, make holes in the cakes. Later you will fill the holes with creams.

Preparation of the first orange cream:

Heat the coconut milk and chocolate in a saucepan over a medium heat, stirring constantly. Once the chocolate has melted and the cream has thickened, pour it into the cooled cupcakes. The cupcakes will absorb the cream.

preparation of the second orange cream:

Melt both in the microwave and fill the prepared holes in the cupcakes.

preparation of chocolate frosting:

Combine the butter and cocoa using a hand mixer. Add the powdered sugar and mix. Finally, stir in the vanilla and Greek yoghurt.

Now decorate the mini cakes. There is enough frosting for 15 cupcakes + a little extra to eat by the spoonful. No one is judging you, just empty the bowl!

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Out of stock

Bourbon Vanilla Paste, 70 g

9,90 €

Orange Chocolate Drops, 250 g

8,90 €

Discount on products used in the recipe - 10%:

-1,88 €

Total:

18,80 €16,92 €

-10%

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Quick desserts

Preparation time: 1 h 20 min

Jaffa Cupcakes

Preparation time: 45 min

Difficulty: 4

Number of ingredients: 20

Ingredients:

For sponge cake:

135g white flour
45g BAM cocoa powder
1 teaspoon baking powder
pinch of salt
130g sugar
120g milk + 1/2 teaspoon vinegar
1 egg
55g olive oil
100g hot instant coffee
juice of half an orange
1 pump BAM vanilla paste

ingredients for the first orange cream

70g chilled coconut milk from the can (use only the solid, thick part)
210g BAM orange chocolate

ingredients for the second orange cream

100g BAM orange chocolate
2 tablespoons coconut oil

ingredients for chocolate frosting

175g butter
150g powdered sugar
1 pump BAM vanilla paste
45g BAM cocoa powder
120g Greek yoghurt or cream cheese

Instructions:

preparation of the sponge cake

	Preheat the oven to 175 °C.
	In a bowl, combine the flour, cocoa, baking powder, salt and sugar.
	In a separate bowl, whisk together the milk, egg and oil.
	Add the wet ingredients to the dry ingredients and mix. Make the instant coffee and stir in. Finally, add the orange juice.
	Pour the mixture into a muffin tin lined with baking paper.
	Bake for 18 minutes, remove from the oven and leave in the baking tray until cool.
	Using a teaspoon, make holes in the cakes. Later you will fill the holes with creams.

Preparation of the first orange cream

preparation of the second orange cream

Melt both in the microwave and fill the prepared holes in the cupcakes.

preparation of chocolate frosting

	Combine the butter and cocoa using a hand mixer. Add the powdered sugar and mix. Finally, stir in the vanilla and Greek yoghurt.
	Now decorate the mini cakes. There is enough frosting for 15 cupcakes + a little extra to eat by the spoonful. No one is judging you, just empty the bowl!