Jaffa Cupcakes

I got the basic recipe off the Great British Bake Off website (thanks to Solveig for recommending it), and added the orange jelly bit to make it a little more jaffa cake-ish.

• For the cakes
• 165g self-raising flour
• 30g unsweetened cocoa powder
• 220g caster sugar
• 2 eggs, lightly beaten
• 170ml milk
• 125g unsalted butter, melted
• 1tbsp finely grated orange zest
• 1 packet of orange jelly
• For the Orange buttercream
• 125g icing sugar, sifted
• 30g unsalted butter, softened
• 1tsp finely grated orange zest
• 1tbsp orange juice

1. Pre-heat the oven to 180°C
2. Line 12 standard muffin holes with paper cases.
3. Sift the flour and cocoa into a large bowl, then stir in the sugar.
4. Add the egg, milk, melted butter and orange zest and beat with electric beaters for 2 mins, or until well combined and smooth.
5. Divide the mixture evenly among the cases. Bake for 18-20 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
6. While the cakes are baking, dissolve the jelly in ¼ pint of boiling water and then place in the fridge until almost set, but still runny enough to spoon out.
7. When the cakes are completely cold, run a sharp knife around the centre of each one and cut out a smallish circle, about 1cm wide and deep enough to put a good splodge of jelly in.
8. Spoon a bit of jelly into the top of each bun.
9. To make the orange buttercream, place the icing sugar, butter, zest and orange juice in a large mixing bowl. Beat with electric beaters until smooth and creamy.
10. Once the buttercream is thick enough, put into a piping bag and pipe over the jelly on each cake.