Quick & Easy

Jaffa tops

Thrill the kids with these easy hot-pink cupcakes topped with Jaffas.
jaffa tops
8 Item
20M

Ingredients

Buttercream

Method

1.Preheat oven to 180°C/350°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, rind, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make buttercream, beat butter and rind in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and juice, in two batches. Tint buttercream with pink food colouring. Spread cold cakes with buttercream; top each with a Jaffa.

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