How do you make traditional cake flavours like vanilla and jam fun? Add biscuits! While I was trying to work out what to bake for the office for my birthday I knew I needed something simple that would look good and be easy to decorate. Jammie Dodgers would be perfect! And so here is my Jammie Dodger cupcake recipe! Warning: they can be very sticky!
Will make 12 cupcakes
- 170g self raising flour
- 170g unsalted butter (or alternative spread, i.e. Stork)
- 170g caster sugar
- 3 eggs
- 1 tsp vanilla extract
For the topping:
- 250g icing sugar
- 85g unsalted butter (this should be butter, no substitutes!)
- 30ml (+/-) double cream or milk (to give the butter cream a good smooth consistency)
- 1 tsp vanilla extract
- 100g+ jam (this is for filling and decorating so how generous you are is up to you! I used Hartley’s seedless jam in strawberry but Jammie Dodgers are actually raspberry flavoured plum jam so use what works best for you)
- 12 mini Jammie Dodgers for decorating, plus extra to crush and sprinkle
- Cream together the butter and sugar.
- Add in the vanilla extract with one egg and a third of the self raising flour and mix.
- Repeat the above step (minus the vanilla) until all eggs and flour have been mixed together.
- Spoon the mixture evenly into cake cases (I used Asda muffin cases but I’m not sure you can still get them). When baked, the cakes should have risen enough to take up 3/4 of the case.
- Bake at 160°C for approximately 20 minutes (check after 15) using a cocktail stick or skewer to make sure they’re done.
- Allow to cool and make the butter cream.
- Using a mixer, cream the butter and add the icing sugar.
- Add the vanilla extract and milk or cream until you get a nice smooth texture. Note: you may not need the full amount of milk or cream from this recipe! Set aside while you prepare the cupcakes.
- To prepare the cupcakes take a knife (or cupcake corer) and remove the centre of your cupcakes. I will always use a knife for this when home baking as I sometimes think that corers can create cores that are too big, especially if you’re only making small cakes. Eating the cupcakes cores is also an essential part of making these!
- Transfer your chosen jam to a piping bag and heat for 10 seconds at a time in the microwave until it has thinned out slightly. Note: be careful when heating jam as sugar can get very hot very fast!
- Pipe the jam into the hollowed out cupcakes (this is much neater than trying to spoon it in) and then put aside any extra jam for later.
- Ice the cupcakes with your butter cream. I also choose to pipe so that the icing neatly fills the cupcake cases but you can also use a knife – this will now hide the surprise jam core!
- Take the remainder of the jam and using the icing bag (making sure it is still runny enough to pipe) run the jam in lines over the butter cream.
- Crush some Jammie Dodgers (mini or normal size), minus the jam, and sprinkle over the freshly piped jam.
- Finally, top the cupcake with a whole mini Jammie Dodger.