It was my grandmother’s birthday and I wanted to make her some delicious cupcakes.
I had some orange marmalade syrup left over from my inverted cake and thought a jaffa-inspired cupcake would work a treat.
I made some simple chocolate cuppies and focused on perfecting the jaffa flavour in my buttercream.
I crushed up orange Tim Tams in the food processor, so they were very fine and added that to my buttercream. I also put in some orange marmalade, so give it an extra hit.
The colour wasn’t very orange, so if you want, you can add in food colouring.
Next time I’ll try using jaffas in the buttercream, but wasn’t sure how they would go mixed into the frosting.
1 cup self-raising flour
1/2 cup plain flour
1/3 cup cocoa
3/4 cup caster sugar
185g softened butter
1/2 cup milk
(see buttercream post for how to make buttercream)
Add in orange Tim Tams and orange marmalade (optional) to taste.
Orange food colouring
1. Preheat oven to 180°C.
2. Sift dry ingredients into medium bowl, add remaining ingredients and beat together on a low speed until well combined. Increase the speed to medium and beat until smooth and mixture has become paler in colour.
3. Drop mixture into patty cases.
4. Bake for about 20 minutes. Stand cupcakes in tin for about 5 minutes, before turning top-side up to cool on a wire rack.
5. Make buttercream (either butter-based or with vegetable shortening, both recipes are under the buttercream frosting post) and crush up orange Tim Tams finely and incorporate into the frosting, add some orange food colouring and orange marmalade if you wish.
6. Decorate with a buttercream swirl and sprinkle with remaining crushed orange Tim Tams.