Jaffa Cupcakes
Jaffa Cupcakes is an American hor d'oeuvre. This recipe makes 24 servings with 276 calories, 2g of protein, and 16g of fat each. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 11 person found this recipe to be delicious and satisfying. Head to the store and pick up whole milk, orange zest, egg, and a few other things to make it today. It is brought to you by Cup Cake Project. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Chocolate Jaffa pots, Jaffa drizzle loaf, and Self-saucing Jaffa pudding.
Servings: 24
Ingredients:
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, room temperature
3/4 cup all-purpose flour
2 tablespoons full-fat sour cream
1/2 cup granulated sugar
1/4 cup + 2 tablespoons orange jam
very fine zest of 1 orange
3 cups powdered sugar
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup unsalted butter, room temperature
1/2 tablespoon pure (not imitation) vanilla extract
3 tablespoons vegetable oil
1/3 cup whole milk
Equipment:
mixing bowl
stand mixer
oven
whisk
muffin liners
wire rack
toothpicks
measuring cup
microwave
Cooking instruction summary:
Preheat oven to 350 F.In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, sugar, baking powder, baking soda, and salt.Add butter and mix on medium-low speed for three minutes. In a small mixing bowl, whisk together egg, sour cream, and vanilla extract until smooth.Add the egg mixture to the flour mixture and beat on medium speed until just combined.Slowly add milk and mix on low speed until just combined. Fill mini cupcake liners 3/4 full.Bake for 12 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.Beat butter on high speed in a medium-sized mixing bowl for three minutes.Add powdered sugar a little bit at a time.Add jam.Pipe a swirl onto cooled cupcakes using a large round tip. I used Wilton tip number 1A, but if you don’t have a tip, you can just cut the end off of a sandwich bag.Place the cupcakes in the freezer for 20 minutes or until the frosting is frozen solid.Place chocolate chips and oil into a tall microwave-safe cup (I used a two cup Pyrex measuring cup).Microwave for twenty seconds at a time (stirring in between) until all of the chocolate is melted.Take the frosted cupcakes out of the freezer. One by one, grab the cupcakes by their wrappers, turn them upside-down, and dunk them into the cup of melted chocolate - making sure that all of the frosting gets covered. (If you listen carefully, you may be able to hear them squealing, “Wheeee!”) Let the cupcakes hover over the cup of chocolate until all of the excess chocolate drips off.Sprinkle with orange zest while the chocolate is still wet.Refrigerate until ready to eat.
Step by step:
1. Preheat oven to 350 F.In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, sugar, baking powder, baking soda, and salt.
2. Add butter and mix on medium-low speed for three minutes. In a small mixing bowl, whisk together egg, sour cream, and vanilla extract until smooth.
3. Add the egg mixture to the flour mixture and beat on medium speed until just combined.Slowly add milk and mix on low speed until just combined. Fill mini cupcake liners 3/4 full.
4. Bake for 12 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.Beat butter on high speed in a medium-sized mixing bowl for three minutes.
5. Add powdered sugar a little bit at a time.
6. Add jam.Pipe a swirl onto cooled cupcakes using a large round tip. I used Wilton tip number 1A, but if you don’t have a tip, you can just cut the end off of a sandwich bag.
7. Place the cupcakes in the freezer for 20 minutes or until the frosting is frozen solid.
8. Place chocolate chips and oil into a tall microwave-safe cup (I used a two cup Pyrex measuring cup).Microwave for twenty seconds at a time (stirring in between) until all of the chocolate is melted.Take the frosted cupcakes out of the freezer. One by one, grab the cupcakes by their wrappers, turn them upside-down, and dunk them into the cup of melted chocolate - making sure that all of the frosting gets covered. (If you listen carefully, you may be able to hear them squealing, “Wheeee!”)
9. Let the cupcakes hover over the cup of chocolate until all of the excess chocolate drips off.Sprinkle with orange zest while the chocolate is still wet.Refrigerate until ready to eat.
Nutrition Information:
covered percent of daily need
