Choc jaffa cupcakes

Author: HFG staff

Photographer: HFG staff

These cupcakes, made with the zest and juice of an orange, are rich and tasty - perfect with tea or as a dessert.

Serves: 12

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1/3 cup reduced-fat spread
1/2 cup Natvia
Finely grated zest 1 orange, plus 4 tablespoons juice
1 teaspoon vanilla extract
2 eggs
1 1/4 cups gluten-free plain flourall purpose flourX
2½ teaspoons gluten-free baking powder
1/3 cup ground almonds
1/4 cup cocoa powder, sifted, mixed to a paste with 4 tablespoons boiling water

For the icingfrostingX
1/3 cup icingfrostingX sugar, sifted
2 tablespoons cocoa powder, sifted
1 teaspoon finely grated zest of lemon
4–5 teaspoons orange juice

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin with cupcake cases.

2 Put all the cake ingredients in a large bowl, then whisk with an electric mixer for 2–3 min until smooth and well combined.

3 Divide the cake batter among the cupcake cases, then bake for 15–18 min until the cupcakes are just firm to the touch. Remove from the oven and leave to cool slightly in the tin, then transfer the cupcakes to a wire rack and leave to cool completely. If freezing, put the cupcakes in a sealed container at this point and freeze. Thaw before completing the icing.

4 Mix all the icing ingredients together in a bowl until smooth, then spread the mixture over the cupcakes.

Nutrition Info (per serve)

Calories 352cal

Kilojoules 1473kJ

Protein 6.8g

Total fat 23.9g

–Saturated fat 4g

carbohydrates N/S

–Sugars 19g

Dietary fibre 1.6g

Sodium 276mg

Calcium 63mg

Iron 0.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.