Jaffa Cake Cupcakes

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Jaffa Cake Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
409
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein6.43 g(7 %)
Fat20.95 g(18 %)
Carbohydrates48.96 g(33 %)
Sugar added13.42 g(54 %)
Roughage0.32 g(1 %)
Vitamin A113.73 mg(14,216 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.69 mg(22 %)
Vitamin B₆0.04 mg(3 %)
Folate59.99 μg(20 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C7.2 mg(8 %)
Potassium266.26 mg(7 %)
Calcium138.53 mg(14 %)
Magnesium63.59 mg(21 %)
Iron4.35 mg(29 %)
Iodine7.35 μg(4 %)
Zinc1.03 mg(13 %)
Saturated fatty acids12.31 g
Cholesterol46.16 mg
Author of this recipe:

Ingredients

for
10
For the muffins
3 ½ ounces
plain Dark chocolate (70% cocoa solids)
0.333 cup
butter (melted)
1
egg (beaten)
¾ cup
plain Yogurt
1
unwaxed Orange (juice and finely grated zest)
2 ¼ cups
1 tablespoon
cup
For the topping
5 ounces
plain Chocolate (70% cocoa solids)
cup
cream (38% fat)
To decorate

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 10 muffin tins.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
3.
Combine the butter, egg, yoghurt, orange juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar and stir until combined. Stir in the chocolate.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch.. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: melt the chocolate with the cream in a pan over a very low heat, stirring. Remove from the heat and allow to cool and thicken.
6.
Spoon a little chocolate on top of the cakes and sprinkle with candied orange peel. Leave to set.