Orange and chocolate chip fairy cakes with orange glaze

    36 min

    I like experimenting with different flavours for fairy cakes to see which works - this one has gone down a treat. I've been told it tastes like 'Jaffa cakes'! Made using my Kenwood® Mixer- it saves so much time. I've had these mixed and baked within the hour!


    West Midlands, England, UK
    2 people made this

    Makes: 24 fairy cakes

    • Cupcakes
    • 225g Flora Buttery®, at room temp
    • 225g golden caster sugar
    • 4 large eggs, at room temp
    • grated zest of 2 large oranges
    • 225g self-raising flour
    • 1 to 2 teaspoons vanilla bean extract (optional)
    • 100 to 200g dark chocolate chips
    • icing sugar as needed
    • Orange glaze
    • juice of 2 large oranges, sieved
    • icing sugar to taste

    Prep:20min  ›  Cook:16min  ›  Ready in:36min 

    1. Preheat oven to 180 C / Gas 4. Arrange oven shelf just above centre of oven. Line 2 12-hole fairy cake trays with fairy cake paper cases.
    2. Place Kenwood® mixer bowl on scales, tare the scales and measure in the margarine and sugar into the bowl. Place bowl back on stand mixer; start on minimum speed using the 'K' beater attachment, then increase to speed 2, beat until light & fluffy, scraping down the sides a few times.
    3. Add eggs one at a time beating on speed 3 until well mixed in (you may want to use the splash guard at this stage), if mixture looks like curdling add a teaspoon or so of flour at the same time.
    4. Take mixer bowl off the stand and mix in orange zest. Sift in flour and mix until smooth. Stir in vanilla extract (if using) and chocolate chips. The mixture should be smooth with a dropping consistency - add a few drops of orange juice if needed.
    5. Divide the mixture evenly between paper fairy cases, filling them about 3/4 full.
    6. Before putting tins in oven, tap tin gently on the counter; rotate tin and tap once on all 4 sides - this helps to expel any air bubbles and also help to level off the tops.
    7. Bake in preheated oven (one tray at a time) for about 16-18 minutes or until a skewer inserted into one of the fairy cakes comes out clean.
    8. Whilst fairy cakes are baking, place orange juice in a small pan; add icing sugar as needed to achieve a sweet tangy flavour. Bring to the boil and boil rapidly for a few minutes until nice and syrupy.
    9. When fairy cakes are done, remove from oven. Use a skewer to pierce the fairy cakes all over with lots of tiny holes; brush generously with the orange glaze whilst still warm. Place tin on wire rack to cool in tins. Gently remove fairy cakes and leave on wire racks until completely cooled. Store in an airtight container.

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