homemade jaffa cupcakes

This classic starts out with a basic vanilla cupcake batter but is made special with the addition of the orange jelly and plain chocolate. I made this using smaller cake cases as I wanted a more even balance of cake, jelly and chocolate, this means you should get at least 12 from the basic mixture. Feel free however, to make the cakes in muffin cases, it will just change the balance of cake to jelly and chocolate.





Ingredients
1 quantity of vanilla cupcake batter
1 packet of orange jelly
2 tbsp marmalade
1 tsp lemon extract
squeeze lemon juice
250ml boiling water
100g good quality dark chocolate

1. Break up the packet of jelly into pieces and dissolve in the boiling water in a heat-proof jug. Once all the lumps have disappeared stir in the marmalade, lemon juice and extract. It's up to you whether you want the pieces of orange peel from the marmalade in your jelly, I chose to leave it out. Pour the jelly mixture into a shallow tray or plate so that it is around 0.5cm deep. Set to one side until set and you have completed the other stages.
2. Preheat the oven the 180C/160C Fan/350F/Gas 4 and place the paper cases in the tray. 
3. Make up the cupcake batter. Once cooked you want the cake to come just below the top of the case so that the jelly and chocolate will be contained within. When cooked set to one side until completely cool.
4. Next cut the jelly into discs just smaller than the top of the cupcakes. It's easiest to do this with a biscuit cutter or an upturned glass. 
5. Place each jelly disc on top of a cupcake.
6. In a heatproof bowl melt the chocolate over a pan of gently simmering water. Take care not to over heat otherwise the chocolate will go grainy.
7. Once the chocolate has melted remove from the heat and using a spoon carefully cover the top of each cupcake with a thin layer of chocolate. Take a piece of orange peel from the marmalade and place on top of the chocolate for decoration.
8. Chill the cakes until the chocolate is completely set and ready to eat.

  

basic vanilla cupcake recipe

This recipe is borrowed and adapted from Dan Lepard's excellent book, Short and Sweet. The batter smells amazing while cooking and the mixture makes 8 decent sized cupcakes.

Ingredients
125g caster sugar
125g unsalted butter, very soft
2 eggs
2 tsps vanilla extract
150g plain flour
1 tsp baking powder

1 quantity of your chosen frosting.

1. Preheat your oven to 180C/160C Fan/350F/Gas 4 and place 8 muffin/cupcake cases in to your muffin tin. 
2. Using an electric mixer beat the sugar, butter, eggs and vanilla extract for around 3 minutes on the highest speed until light and fluffy. 
3. Next sift in the flour and baking powder and beat for another 30 seconds or so. You will end up with quite a thick batter. 
4. Put a dollop of the batter into each of the paper cases so that they are about 2/3 full then place the tray in the over for around 20-25 minutes until golden brown and firm. 
5. Let the cupcakes cool completely before decorating with the frosting.

mint (choc chip) frosting

Ingredients
125g unsalted butter at room temperature
300g sifted icing sugar
couple of drops of peppermint extract
Couple of tbsps milk
50g dark chocolate, chopped (optional)

1. With an electric whisk, beat the butter until it is smooth and creamy.
2. Bit by bit beat in the icing sugar until it is thoroughly combined.
3. Add the peppermint essence and beat in.
4. If needed beat in a little milk to make the consistency a little smoother. 
5. Stir through the chopped dark chocolate if using. Chill the frosting for at least 20 minutes before using.

mint choc cupcakes with mint choc chip frosting

Inspired by one of my all time favourite ice cream flavours, how could these cupcakes be a bad idea. Next time you want a childhood treat you should definitely try these. I originally wanted to use Junior Mints but couldn't easily get hold of them so substituted mint Poppets instead. Any soft centred, chocolate covered mint should work here. These are great with a cup of strong coffee.













Ingredients
90g dark chocolate
100g unsalted butter
50ml water
100g self raising flour
15g cocoa powder
1/2 tsp baking powder
150g light muscovado sugar
2 eggs
150g chocolate covered, soft centred mints

1 quantity of mint choc chip frosting

Makes 12 cupcakes.

1. Preheat the oven to 180C fan oven. Put the paper cases in the muffin tray and fill a large oven proof dish with water and place in the bottom of the oven. The steam that is produced will help the cakes to rise and be lovely and light.
2. Put the chocolate, butter and water in a saucepan and melt together over a low heat.
3. Sieve together the dry ingredients then stir in the chocolate mixture and eggs until thoroughly combined.
4. Stir through the chocolate covered mints then put a dollop of the mixture into each of the paper cases.
5. Bake in the oven for around 20 minutes or until when a skewer comes out clean.
6. Allow to cool completely before decorating with the frosting.

 

gołąbki - polish stuffed cabbage rolls

I love gołąbki (pronounced ga-womp-kee) and I'm yet to meet anyone who doesn't enjoy them in either this meaty version or the equally delicious vegetarian version where the meat is substituted for mushrooms and vegetable stock is used instead of beef. Every Polish person will have been fed these at some time and no doubt have their own way of making, seasoning and serving. This recipe is how I like to make them.

There is nothing about this recipe that is particularly difficult, however it can be a little time consuming. The effort is definitely worthwhile, especially if you freeze the left overs as individual portions for a tasty homemade ready-meal on a busy weekday. This recipe is for a large quantity of gołąbki, I got about 25 or so little parcels in the end. If I end up having lots of left over cabbage I usually put it in the fridge and use it the following morning to make bubble and squeak topped with a poached egg.

Ingredients
Whole cabbage
800g minced meat (I used a mixture of beef and pork) or the equivalent of cooked, chopped mushrooms
400g cooked long grain rice
salt and pepper
pinch of ground allspice
500ml beef stock
400g tin chopped tomatoes
2 onions finely diced
butter

1. Cook the rice and set to one side.
2. Core the cabbage then place in a large saucepan. Cover with hot water from the kettle and boil until the leaves are soft and can be separated. Put the separated leaves in a colander and rinse with cold water so that they can be handled.
3. Using a paring knife remove the thick part of the stem on each leaf. This is the most tedious part of making gołąbki but has to be done otherwise they're difficult to roll.
4. Chop up the smaller leaves from the cabbage that are too small to be stuffed, and place in the bottom of your ovenproof dish ready for the gołąbki to sit on top.
5. Next heat up a frying pan, add the butter and cook the diced onion until it is golden brown.
6. Preheat the oven to 180C fan, 200C.
7. Put the mince meat into a large bowl, add the cooked and cooled rice, the browned onion, salt, pepper and allspice and mix together until everything is thoroughly combined. Be generous with the salt and pepper.
8. Place one of the cabbage leaves on a board with the stem facing away from you, put in a dessert spoon of the meat and rice mixture then wrap the leaf firmly around the meat. Place in the bottom of the ovenproof dish on top of the chopped cabbage.
9. Continue this process until all the meat mixture and cabbage leaves have been used. Pack the gołąbki tightly in the dish to help prevent them unwrapping during the cooking process.
10. Once you have made all your gołąbki mix together the stock and chopped tomatoes and pour on top, ensuring even coverage.
11. Cover the gołąbki with foil and/or the lid to the dish then cook in the oven for around an hour until the meat is cooked.
12. Serve with mashed potatoes and some of the cooking juices. If you're feeling fancy add a dollop of soured cream.