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Home Sweet Home Bakealong 1: Jaffa Cake Cupcakes

October 21, 2014

I have to admit I was slightly relieved when the Great British Bake Off finished. Not because I didn’t love watching it and not even because I didn’t enjoy the structure and challenge of having to do the technical bake every week, but the added issue of not knowing what or how long you might need just made it unsustainable long term. Still, stubborn mule that I am I made it to the end as did Beckie at This is Not My Home.

Jaffa Cake cupcake hummingbird bakery

Great British Jaffa-Cake Off

Beckie and I pow-wowed over twitter and decided that we wanted to carry on a weekly challenge. Initially we were going to try either Laduree’s Sucre (I wussed out of that one) or Mary Anne-Boerman’s Great British Bakes which looks utterly intriguing and inspiring. Then I looked at all those barely-baked-from books on the shelf and thought we really should use something we already had. So, after comparing our baking libraries we settled on Home Sweet Home from the Hummingbird Bakery. There’s a range of sweet goods – cupcakes, cheescakes, pies, traybakes, classic puds and even some token savouries, so we’ll be rotating around the chapters one bake a week. In theory it will take us 2 years! If you’d like to join us please feel free and do let us know so we can cheer you on in our shared sugar-fuelled insanity.

humming bird bakery jaffa cupcake

Tried to cut it half to show the marmalade inside but decided it’d just end up as a horrific mess so you’ll have to imagine it.

So first up: Jaffa Cake Cupcakes

It was a joy to make cupcakes. I realised I’d not made them for at least at year, mainly because I hate the icing sugar cloud that is unavoidable when making buttercream icing.

This recipe has a really weird way of beating together all the dry ingredients into breadcrumbs before adding the liquid, but it makes for a delightfully easy bake and had a good texture. I even got to use a cupcake corer which was a present two christmases ago and hadn’t been used. I thought they were a bit of a gimmick but after trying one cake-coring with a knife I was very glad to remember I had it.

I wasn’t convinced that mini Jaffa Cakes existed but I’ve just googled and it seems that they do. I couldn’t hunt any down though so I used a mix of half-moons and tiny circle of Jaffa Cake cut using the increasingly useful cupcake corer.

See Beckie’s cakes here

Jaffa Cake Cupcakes by Hummingbird Bakery

Makes 12-16

For the sponge:
70g softened butter
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsl salt
210ml milk (specifies whole but I used skimmed)
2 eggs (specifies large but I used medium)
1 tsp vanilla extract
100g smooth marmalade (I used chunky)

For the icing (as Beckie notes you only need 2/3rds of this unless you’re being very generous)
450g icing sugar
60g cocoa powder
150 softened butter
60ml milk (specifies whole but I used skimmed and found I needed closer to 80ml)
1 packet of jaffa cakes (mini if you can get them)

Recipe can be found in Home Sweet Home by Hummingbird Bakery or at the Waterstones recipe card here


Next week: Almond Cake with Macaroon Top
as baked before by Girly Geek Things and Around the World in 80 Bakes

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