Gluten free Jaffa Cupcakes

Jaffa Cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (2/3 cup) caster sugar
2 eggs
150g (1 cup) Gluten free self-raising flour
60ml (1/4 cup) semi-skimmed milk


Cooking instructions

1. Make up jelly as instructed on pack but halve the amount of water they suggest to use.
2. Pour into a deep tray and place in fridge to set.
3. Preheat oven to 160-180 deg C (325-350 deg F).
4. Line muffin tray with paper cases.
5. Beat butter, eggs, vanilla extract and sugar with an electric mixer until the mixture turns a pale colour.
6. Stir in flour and milk.
7. Divide mixture among cases.
8. Bake for 25-30 minutes.
9. Place cakes on a wire rack to cool.
10. When cakes are completely cold, remove the centre of the cupcake using an apple corer.
11. Cut off 2cm from top of removed cake core.
12. Using the apple corer, cut a tube of orange jelly and place in centre of cake.
13. Place 2cm top of cake core on top of jelly.
14. Repeat with rest of cakes.

Double choc cream cheese frosting (To decorate 12 muffin size cakes)

Ingredients

• 224g cream cheese (1 cup)
• 57g butter (1/4 cup)
• 4 cups icing sugar (powdered sugar)
• 1/2 cup Hotel Chocolat organic cocoa powder
• 1/2 cup Hotel Chocolat liquid chocolat - milky
• Orange sprinkles
• Edible cake glitter in Disco Nutmeg

Cooking instructions

1. Whisk cream cheese and butter until smooth and creamy.
2. Gradually whisk in icing sugar and cocoa powder.
3. Whisk in chocolate flakes.
4. Spoon into a piping bag with a star nozzle attached.
5. Pipe frosting in a swirl on top of the cakes.
6. Sprinkle with glitter and orange sprinkles.

Have a sweet day!