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:

Quickview
275k Calories
1g Protein
15g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
275k
14%

Fat
15g
24%

  Saturated Fat
9g
61%

Carbohydrates
32g
11%

  Sugar
26g
29%

Cholesterol
29mg
10%

Sodium
44mg
2%

Caffeine
12mg
4%

Get Enough Of These
Protein
1g
4%

Manganese
0.23mg
12%

Copper
0.2mg
10%

Magnesium
28mg
7%

Iron
1mg
7%

Phosphorus
62mg
6%

Fiber
1g
6%

Vitamin A
264IU
5%

Selenium
3µg
5%

Potassium
117mg
3%

Zinc
0.48mg
3%

Vitamin B2
0.05mg
3%

Vitamin E
0.41mg
3%

Vitamin B1
0.04mg
3%

Calcium
25mg
3%

Folate
9µg
2%

Vitamin K
2µg
2%

Vitamin B3
0.37mg
2%

Vitamin D
0.24µg
2%

Vitamin B12
0.08µg
1%

Vitamin B5
0.13mg
1%

Vitamin C
0.99mg
1%

covered percent of daily need
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