Virtually Fat-Free Jaffa Cupcakes

A number of my friends have been asking recently for me to do something a bit healtier, so I have come up with this recipe to appease them!  Eggs, while not completely fat free, are whisked in this recipe, making very light cupcakes, and to be honest, you can’t really tell that there is something missing.

This recipe makes 12 muffin sized cup cakes.



  • 3 Eggs
  • 75g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 75g Self Raising Flour, sifted twice (very important)

Jaffa Filling:

  • 12 level teaspoons of your favourite Marmalade, or in my case, Orange Shredless Jelly from Wilkin and Sons of Tiptree.  This can be substituted with any favourite jam or jelly, for example Raspberry would also go well.

Chocolate Topping:

  • 100g Milk or Dark Chocolate
  • 2 tbsp of warm water
  • 1 tsp of Vanilla Extract
  • 225g sifted Icing Sugar
  • 2 tbsp milk or cream


Whisk the eggs for 3 minutes at high speed in a food mixer, or in a glass bowl over a pan of just boiled water (but not still boiling), making sure that the bowl does not tough the water.

Add the caster sugar and continue whisking for another 10 minutes or so, until the mix has more than doubled in size and is light and fluffy with the consistency of softly whipped cream.

Add in the vanilla extract, and whisk until combined.  You should not lose any volume here.

Gently fold in the flour with a large metal spoon.

Using a spoon (or as I have done, a mashed potato scoop) put equal amounts into muffin cases in a muffin tin.

Bake at 180degrees for 17 minutes, not opening the oven until then.  Test with a skewer to make sure they are cooked.

Don’t worry, after a few minutes out of the oven they will collapse slightly!

Place on a wire rack until completely cooled.


Place a level teaspoon of your chosen marmalade (minus bits if you want), jelly or jam, on top of each cupcake and spread slightly with a knife.

These are my favourites!

Chocolate Topping

Melt the chocolate with 4 tablespoons of warm water.  Stir until combined, allow to cool and then add the vanilla.

Mix thoroughly with the icing sugar, and the milk or cream.

Pipe or spread onto the cupcakes.


These do not really last longer than a day or two in an airtight container, and are best on the day that they are made.

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