A Dream Come True Recipe – Jaffa Cake Cupcakes

I recently received a most wonderful gift! One of my best friends, gifted me the Home Sweet Home recipe book from The Hummingbird Bakery, and wow wasn’t I happy?!!!! She knows me well. She knows that I love to be in the kitchen baking, that I love Hummingbird treats and that I did not already have the recipe book! I was very excited, especially when the first recipe I turned to was the recipe for the Jaffa Cake Cupcakes. As a life long Jaffa Cake fan, this was a dream come true. Here is the recipe for you, lifted from the book itself.

I highly recommend this delicious recipe book to any bakers. The book includes a number of fabulous recipes and is not purely cupcake based. Other tantalising recipes include cakes, cheesecakes, cookies, biscuits, pies, cobblers, traybakes, sweet treats, classic puds and savouries… as they put it!


A) Sponge

70g unsalted butter, softened

210g plain flour

250g caster sugar

1 tbsp baking powder

1/2 tsp salt

210ml whole milk

2 large eggs

1 tsp vanilla extract

100g smooth orange marmalade

B) Frosting

450g icing sugar, sifted

60g cocoa powder, sifted

150g unsalted butter, softened

60ml whole milk

Mini Jaffa Cakes, to decorate

C) Equipment

1 or 2 12-hole deep muffin tins


1. Pre-heat the oven to 170C and line the muffin tins with paper muffin cases.

2. First make the sponge. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk, eggs and vanilla extract by hand.

4. Gradually pour half the liquid into the flour and butter, and mix thoroughly until combined (at a slow speed if using an electric mixer/beater). 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.

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. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually 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.

8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm in diameter and about 3cm deep. Retain the cut-out of the sponge. Spoon about 1-2 teaspoons of orange marmalade into the hollow. Replace the cut-out 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 a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.

My tasty attempt :)

My tasty attempt 🙂


I am totally in awe of my Dualit Hand Mixer! It is such a game changer in the kitchen :-) I cannot fault this wonderful appliance, and recommend it for its ease of use, practicality and functionality. Excellent!


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