Jaffington cupcakes
Prep time
Cook time
Total time
A cupcake inspired by both lamingtons and Jaffas - two Australian childhood favourites - for National Cupcake Day 2014.
Recipe type: Dessert
Serves: makes 12 cupcakes
  • 90g unsalted butter, room temperature
  • 60g sugar
  • 2 eggs, separated
  • zest of one large orange, divided
  • 60g almond meal
  • 70g all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon powdered food colouring (optional but makes for a better "Jaffa" effect!
  • ¼ cup orange juice
  • For the ganache:
  • 75g marmalade
  • 15g liquid honey
  • 150g semi-sweet chocolate chips
  • 25g unsalted butter
  1. Preheat oven to 350˚F.
  2. Prepare 12 muffin tins by lining with paper cases.
  3. Cream butter and sugar using an electric beater until light and fluffy.
  4. Add the egg yolks, one at a time, mixing until just combined.
  5. Add ½ of the orange zest, almond meal, flour, and baking powder and mix with a rubber spatula to combine all ingredients thoroughly.
  6. Whip the egg whites to soft peaks and gently fold through the batter with the food colouring.
  7. Fill each paper cupcake liner about ¾ of the way full.
  8. Bake for 25 minutes or until a toothpick inserted into the centre of the cakes comes out clean.
  9. Allow to cool thoroughly.
  10. Now, make the ganache:
  11. Heat the marmalade and honey in a small saucepan over medium-high heat.
  12. Once the syrup is boiling, pour over the chocolate whisking constantly.
  13. Once the mixture is smooth add the butter and whisk to incorporate.
  14. Drizzle over the cupcakes with a small spoon.
  15. Sprinkle the cupcakes with coconut.
  16. (there will be leftover ganache - you can keep it in the fridge and re-heat gently over a bain marie or in the microwave at low power and use to drizzle over ice-cream etc…)
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2014/02/jaffington-cupcakes-for-national-cupcake-day/