Glutenfree-Or-AngeJoy: Jaffa Cake Cupcakes

“I like to peel it and share it with friends. You can spread the love with an orange.” Gina Rodriguez


Free from baking is regularly associated with the lack of quality eating experience by consumers who had to switch to glutenfree diet, after having known otherwise. Often, this opinion is due to the different textures, however, sensational, strong flavours like Jaffa orange work just as well with glutenfree ingredients. Jaffa, also known as shamouti, is a seedless, sweet and fine flavoured orange. The Jaffa orange is distinguished by its oval shape and thick peel, which is deep colour and normally very easy to remove from the fruit. As it produces very little juice and has a tendency towards delayed bitterness, it is unsuitable for juice production, however, divine candidate for marrying with chocolate. According to Ghillie Basan’s book, The Middle Eastern Kitchen the Jaffa orange was a variety developed by Palestinian farmers after emerging in the mid-19th century as a mutation on a tree of the Baladi variety near Jaffa, hence the well-known name.


Ingredients For the Jaffa Cakes 2 free-range eggs 50 g caster sugar 50 g plain glutenfree flour, sieved 1 x 135 g packet orange jelly, chopped 1 tbsp orange marmalade 125 ml oz boiling water 200 g good quality dark chocolate, broken into pieces For the Cupcakes 70 g unsalted butter 210 g self-raising glutenfree flour – sifted 250 g caster sugar 1/2 tbsp glutenfree baking powder 1/2 tsp salt 200 ml whole milk 2 large eggs 1 tsp vanilla extract 100 g jaffa orange marmalade Frosting 100 g butter, soft, unsalted 100 g cream cheese 30 g orange marmalade 450 g icing sugar

Preparation method Jaffa Cakes Preheat the oven to 180 degrees C. For the cakes, add the eggs and sugar to the bowl over simmering water and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, folding gently, until a thick, smooth batter forms. Half-fill the wells in a 12-hole muffin tin and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through or when a skewer inserted into the centre of the cakes comes out clean. Set the cakes aside, still in their tray, until cool. Meanwhile, for the filling, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1 cm layer of jelly. Set aside until completely cooled, then chill in the fridge until set. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake. Melt the chocolate in the microwave in 15 second intervals, stirring in between, then pour over the cakes. Set aside until the melted chocolate has cooled and set.


Cupcakes Preheat the oven to 170°C and line the muffin tins with paper muffin cases, and place a Jaffa cake into each (with the chocolate side up). Mix the butter, flour, sugar, baking powder and salt together until they form a crumb like consistency. In a jug, mix together the milk, eggs and vanilla extract and gradually pour the liquid into the crumb mixture and mix thoroughly until combined, continuing to mix until the batter is smooth and combined. Spoon the batter into the prepared cake cases filling them two-thirds full and bake for 20-25 minutes. Leave to cool slightly before removing them from the tin. When the cupcakes are completely cool, use a sharp knife to make a hole in the centre and add a spoonful of orange marmalade into each hollow. Replace the cut-out piece of sponge and press it down to ensure that the top is level with the rest of the cake. To make the icing combine and beat the ingredients until smooth and fluffy. Pipe onto the top of the cupcakes and decorate with chocolate shards, grated chocolate or cocoa powder.


“When you squeeze an orange, orange juice comes out – because that’s what’s inside. When you are squeezed, what comes out is what is inside.” Wayne Dyer

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