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Jaffa butterfly cupcakes recipe

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Get baking with the kids and make a batch of these easy Jaffa butterfly cupcakes. Fluffy chocolate orange cupcakes are topped with a swirl of vanilla buttercream and topped with a halved Jaffa cake for a chocolatey twist on a classic baking recipe. See method

Makes 12
20 mins to prepare and 20 mins to cook
394 calories / serving

Ingredients

175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
1 orange, zested, ½ juiced
175g plain flour
2 tsp baking powder
2 tbsp cocoa powder

For the decoration

250g vanilla frosting
2 tbsp orange marmalade
12 Jaffa cakes, halved
1 orange, zested into strips

Each serving contains

Energy
1650kj
394kcal 20%
Fat
19g 27%
Saturates
10g 52%
Sugars
38g 42%
Salt
0.3g 6%

of the reference intake
Carbohydrate 52.9g Protein 4.4g Fibre 1.5g

Method

Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 12-hole muffin tin with cupcake cases.
Cream the butter and sugar until pale and fluffy. Gradually add the eggs, beating well between each addition. Stir through the orange juice and zest. Sift in the flour, baking powder and cocoa. Gently fold through until fully combined.
Divide the mixture evenly between the cupcake cases. Bake for 20 mins, or until well risen and firm on top. Remove from the tin and leave to cool on a wire rack.
To decorate, spoon the vanilla frosting into a piping bag. Pipe in a swirling motion on top of the cupcakes – leaving a small gap in the centre. Fill each gap with ½ tsp of marmalade, then insert the Jaffa Cake halves into the topping to look like butterfly wings. Scatter with the orange zest before serving.

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