Since turning vegan my youngest son has missed what was one of his favourite treats. My attempts at biscuits are generally a huge fail, except for the giant jammie dodger which was one of my greater moments. Because of this I decided to attempt a jaffa cake taste in a medium I am confident of, so the jaffa cake cupcake was created!
If you want to make these gluten free just use a gf self raising instead with an added tsp of xanthan gum.
200 ml soya milk
20ml cider vinegar
200g self raising flour
200g caster sugar
1/4 tsp salt
1/4 tsp bicarb
1/4 tsp baking powder
80ml light flavourless oil
1 tbsp vanilla extract
Shredless orange marmalade
2 bars of dark chocolate (I used ones with an orange essence added)
A couple of small clementines, satsumas or mandarins to decorate
Granulated sugar to crystalise fruit
Preheat oven to 180’c /gas mk 4
Mix the soya milk and vinegar, set aside
Mix all the dry ingredients
Add the milk mixture, oil and vanilla essence and mix until just combined
Tap bowl on side to stop raising agents working too quickly.
Put mixture into cases, tap the tray again.
Bake for 12 to 15 minutes.
Once the cupcakes have cooled, cut circles out of the top, deep enough for approx 1 tsp of orange marmalade to be placed in. Melt the chocolate in a bowl over a pan of gently simmering water. Put just over a teaspoon of dark chocolate onto each cake and smooth down with the back of the spoon until the top is covered. Decorate with a little zest from the fruit. Coat segments in sugar and place on top. Wait for chocolate to set, if you can, and enjoy!