Juicy jaffa cakes
- 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
Preheat the oven to 180C/160C Fan/Gas 4. Put 12 paper cupcake cases in the holes of a muffin tin.
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.
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.
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.
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.