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Choc jaffa cupcakes
Ingredients
â…“ cup unsalted butter
½ cup caster sugar
1 Finely grated zest orange plus 4 tablespoons juice
1 teaspoon vanilla extract
2 Egg
1 ¼ cups plain flour
2½ teaspoons baking powder
â…“ cup ground almonds
¼ cup cocoa powder sifted, mixed to a paste with 4 tablespoons boiling water
Icing
â…“ cup icing sugar sifted
2 tbsp cocoa powder sifted
1 teaspoon lemon zest
4–5 teaspoons orange juice
Instructions
- Heat the oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin with cupcake cases.
- Put all the cake ingredients in a large bowl, then whisk with an electric mixer for 2–3 min until smooth and well combined.
- Divide the cake batter among the cupcake cases, then bake for 15–18 min until the cupcakes are just firm to the touch. Remove from the oven and leave to cool slightly in the tin, then transfer the cupcakes to a wire rack and leave to cool completely. If freezing, put the cupcakes in a sealed container at this point and freeze. Thaw before completing the icing.
- Mix all the icing ingredients together in a bowl until smooth, then spread the mixture over the cupcakes.
Nutrition
Sodium: 276mg
Tried this recipe?Let us know how it was!