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Every week or so my mom/mum friends and get to together to
catch up over a coffee and cake or biscuits. As I was hosting and one of
my friends expressed interest in the Jaffa Cake Cupcakes from Hummingbird
Bakery’s Home Sweet Home that is what I made! I served it with aromo Espresso
Made Easy.
I was contacted by aromo and asked if I’d like to try some of their Coffee Pods for my coffee mornings. I unfortunately don’t own a coffee maker that uses pods… maybe one day! So, I was sent their Premium Espresso Ground Coffee. It is their most popular coffee BOUNCE. Aromo specialize in ESE Coffee Pods.
I like my coffee, but some of my friends
prefer tea and were concerned about coffee tasting bitter. There were five of
us this morning and all of us agreed that the coffee was far from bitter, but
smooth and tasty. Everyone was very pleased and asked if I would make it for our next coffee morning!
The cupcakes went down a real treat too. If you want to give them a try here you are! Enjoy!!
The cupcakes went down a real treat too. If you want to give them a try here you are! Enjoy!!
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Jaffa Cake Cupcakes:
70g (2½oz) unsalted butter, softened
210g (7½oz) plain flour
250g (9oz) caster sugar
1 tbsp baking powder
½ tsp Salt
210ml (7½oz) whole milk
2 large eggs
1 tsp vanilla extract
100g (3½oz) smooth orange marmalade
frosting:
450g (1lb) icing sugar, sifted
6Og (2oz) cocoa powder, sifted
150g (5½oz) unsalted butter, softened
60ml (2fl oz) whole milk
to top:
Mini Jaffa Cakes, to decorate or big ones cut in half
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line
the muffin tins with paper muffin cases to make the number you require. I
made exactly 12, you will make more if you aren’t using the right tin. You will
need a muffin not fairy cake tin.
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency. Using a stand mixer or hand held either will work.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. On a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. If you don’t know how much your ice cream scoop holds, measure it out and pour into scoop!
6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Slowly mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy. Mine took a long time to get light and fluffy enough to spread nicely. It also gets visibly lighter in colour or it seemed too for me.
8. 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. I used a nifty tool that takes the centers out for me. Keep the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. I felt one was plenty. Replace the cutout piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon the frosting onto each cupcake, then gently smooth over with a palette knife. I don't like a huge amount of frosting so I had a good amount left over, but if you want a proper "American" cupcake lump that frosting on!!
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency. Using a stand mixer or hand held either will work.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. On a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. If you don’t know how much your ice cream scoop holds, measure it out and pour into scoop!
6. Bake for 20-25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Slowly mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy. Mine took a long time to get light and fluffy enough to spread nicely. It also gets visibly lighter in colour or it seemed too for me.
8. 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. I used a nifty tool that takes the centers out for me. Keep the cut-out piece of sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. I felt one was plenty. Replace the cutout piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon the frosting onto each cupcake, then gently smooth over with a palette knife. I don't like a huge amount of frosting so I had a good amount left over, but if you want a proper "American" cupcake lump that frosting on!!
 |
| top each cupcake with a mini Jaffa Cake. |
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notes: I was sent aromo Premium Espresso Ground
Coffee Bounce to taste and review. We were not instructed to give a favorable
review. All opinions are of my friends and mine. Want to try it for yourself?
Visit here for the ESE Coffee Pods, they are compatible with many coffee
makers! See if yours is here! If you, like me, just have a regular old coffee
maker check out their ground coffee here!
Home Sweet Home Amazon UK & USA (Kindle); Waterstones (I
reprinted this recipe from the “free” recipe card offered by Waterstones)
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