The kids will love making – and eating – these zesty family favourites
(5 votes)
Cook: 20 Mins
Serves: 12
Price: 25p per serving
Nutritional Information
Each 93g serving contains
Energy
963kj
247kcal
963kj
247kcal
12%
Fat
10.2g
10.2g
Med
15%
15%
Saturates
4.6g
4.6g
Med
23%
23%
Sugars
23.3g
23.3g
High
26%
26%
Salt
0.09g
0.09g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1035kj/247kcal
Typical energy values per 100g:
1035kj/247kcal
Ingredients
400g pack Chosen by you Great To Bake Vanilla Flavour Sponge Mix
2 eggs
150ml cold semi-skimmed milk
125g pot Hartley’s Orange Flavour Jelly
1/2 x 400g tub Chosen by you Great To Bake Chocolate Flavour Frosting
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Put 12 paper cupcake cases in the holes of a muffin tin.
2
Make up the sponge mix with the eggs and the milk, according to packet instructions; divide the mix between the cases. Bake according to instructions, then cool on a wire rack.
3
Using a knife or an apple corer, cut a hole in the centre of each cupcake about 2cm in diameter and almost the depth of the cake, without cutting through the base. Set aside the removed pieces of cake.
4
Use a teaspoon to fill the cavities with the orange jelly, then close up each hole with a small piece of the reserved cake, pressing down to secure.
5
Divide the chocolate icing between the cakes and spread over the top, making swirls with a knife or spoon. Use a fork to create a lattice design in the centre. These are best eaten on the day of making.