Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup orange marmalade
- 1/4 cup dark chocolate chips
Special equipment needed:
- Cupcake liners
- Muffin tin
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Using a teaspoon, drop a dollop of orange marmalade onto the top of each cupcake.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool completely.
10. Melt the dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
11. Drizzle the melted chocolate over the cooled cupcakes.
12. Allow the chocolate to set before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 189
Fat: 9g
Carbohydrates: 25g
Protein: 3g
Sodium: 122mg
Sugar: 14g
Substitutions for ingredients:
- Orange marmalade can be substituted with any other fruit jam or jelly.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
Variations:
- Add 1 tsp of orange zest to the batter for extra citrus flavor.
- Top the cupcakes with whipped cream and fresh orange slices.
- Use a different type of jam or jelly for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in tough cupcakes.
- Use a toothpick to swirl the marmalade into the batter for a marbled effect.
- Allow the cupcakes to cool completely before drizzling with chocolate to prevent the chocolate from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a decorative platter or cake stand.
Garnishes:
Top the cupcakes with a sprinkle of orange zest or a small piece of candied orange peel.
Pairings:
Serve the cupcakes with a cup of hot tea or coffee.
Suggested side dishes:
These cupcakes can be served as a dessert on their own.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a bit more milk to the batter.
- If the cupcakes are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Jaffa cakes are a popular British snack cake that consists of a sponge cake topped with orange jelly and coated in chocolate.
Flavor profiles:
These cupcakes have a sweet and tangy orange flavor with a rich chocolate finish.
Serving suggestions:
Serve these cupcakes as a sweet treat for a tea party or as a dessert after dinner.
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Taste: Rich, Chocolatey, Citrusy, Sweet, Moist