Best Vegan Chocolate Orange Jaffa Cupcakes Recipes
JAFFA CAKE CUPCAKES!
Scrumptious chocolate and orange Jaffa Cake Cupcakes with a hidden Jaffa Cake, chocolate buttercream frosting and a Jaffa Cake on top!
Provided by Jane's Patisserie
Categories Cupcakes
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
- Add a Jaffa Cake to the bottom of each cupcake (I do chocoalte side up).
- Beat the unsalted butter with the light brown soft sugar until fluffy.
- Add the eggs, self-raising flour, cocoa powder and orangee extract with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
- Beat the unsalted butter for a couple of minutes to really loosen it.
- Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add in the orange extract and beat again until smooth.
- Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
- Sprinkle on your chosen sprinkles and add on a Jaffa Cake!
Nutrition Facts : Calories 379 kcal, Carbohydrate 45 g, Protein 4 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 95 mg, Sodium 23 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
CHOCOLATE ORANGE CUPCAKES (VEGAN)
I have found using my new muffin tin creates a diferent shape cupcake. My husband and I reckon the peak in the centre of the cupcake is caused by the metal tin reflecting heat focusing it in on the centre of the cupcake. I usually use silicone trays for my cupcakes. This recipe is from Vegan cupcakes takeover the world by Isa Chandra Moskowitz and Terry Hope. It can be frosted but I decided that would not be appropriate for these cakes as they were destined for a sick mother in law in hospital. I love the melt in your mouth texture of these cupcakes
Provided by cakeinmyface
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
- Whisk together soy milk and vinegar and orange juice and set aside to allow to curdle. Add sugar oil, extract to the soy milk and whisk until foamy.
- In a separate bowl sift all the dry ingredients add in two batches to the wet and beat until no large lumps remain a few small lumps are ok.
- Pour the mixture into the liners until 2/3rd s full bake for 18- 20 minutes until a toothpick inserted into the centre comes out clean.
Nutrition Facts : Calories 158.4, Fat 6.9, SaturatedFat 0.7, Sodium 154, Carbohydrate 23.1, Fiber 1.4, Sugar 12.8, Protein 2.5
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