A baking swap

Yesterday I cured my baking bug by baking alongside my best friend. It was almost like a cookie swap, but instead we made delicious baked goods and exchanged pieces of what we made. I will be amazed if I’m not five pounds heavier for all the cupcakes, pies, and cake pops I ate yesterday. All I can say is, it was completely worth it!

I am on the left and my friend is on the right!

My friend made a delicious apple pie, and I made chocolate peppermint cake pops, Jaffa Cake cupcakes (orange cake with Kahlua-chocolate frosting), chocolate peanut butter cupcakes (with a Reese’s cup inside), and a chocolate cupcake with Kahlua-chocolate frosting and a Rolo inside. My friend took two of every item home with her (one for her and her husband), my brother took two of everything to work with him, my husband got the peanut butter cupcakes, and my mum got the Rolo ones. Needless to say I’m pretty tired today, but I’ll be back in the kitchen on Thursday, too. I have no complaints though – I absolutely love it!

I don’t have the energy to post all the recipes today, but I figured I could post different recipes throughout the week. First up is the Jaffa Cake cupcake! In England we have a cookie called a Jaffa Cake. Essentially, it’s a vanilla-like cookie, with an orange jello/jam in the middle, and chocolate on top. So when I found a recipe for an orange cupcake, I took the Jaffa Cake idea and ran with it. I originally planned for plain chocolate frosting, but I had so much Kahlua-chocolate left that I didn’t want to waste it. Let me add, I’m glad I had leftovers because the combination worked perfectly!

Jaffa Cake cupcake

Source: Easy Cupcake Recipes (the Sweet Orange cupcake recipe)


1 teaspoon baking soda

1 teaspoon orange extract

2 cups flour

1 1/4 cups sugar

1 carton plain yogurt (8 oz)

1/2 cup of softened, unsalted butter

1/2 cup orange marmalade

2 large eggs


Set your oven to 350 degrees and line 24 muffin cups. The recipe says it makes 18 cupcakes, but I was able to get 24.

Blend your sugar and butter, and once they are well mixed, add the eggs and yogurt. Beat for roughly one minute.

Next, combine your baking soda and flour to your liquid mixture. When everything is blended, add the orange extract and the marmalade, too.

Pour your mixture into the muffin cups (fill about 3/4 full) and bake for 18-21 minutes. Mine were closer to the 21 minute mark.

Kahlua-chocolate frosting

Source: Easy Cupcake Recipes


1/4 cup of Kahlua liqueur

1 package of cream cheese (8oz) – I used the 1/3 less fat

2 squares of unsweetened, chocolate melted and then cooled (each square 1 oz) – I used 2 oz of miniature semi-sweet chocolate chips

1 box of powdered sugar (16 oz)

1/4 cup unsalted butter


Combine the cream cheese and the butter until smooth.

Once well mixed, add the chocolate and one cup of the powdered sugar. Mix until blended.

Now add the Kahlua and the remaining powdered sugar. Once everything has reached a spreading consistency, refrigerate because the mixture is a little loose. Once it’s had time to harden a little, decorate cupcakes!

VOILA! A Jaffa Cake cupcake. I was so happy with the consistency. The cake was really moist and the orange flavor was just right. Combined with the Kahlua-chocolate frosting, this was easily my favorite from the items I baked.