Jammie Dodger cupcakes are such playful and stylish bake. A nostalgic throwback to the childhood biscuits we loved to eat growing up. A simple recipe for vanilla cupcakes with sweet tangy raspberry jam is a winning combination and a crowdpleaser of a dessert.
I’m confident these will be a regular party table fixture. Have a go and let me know what you think.
Ingredients for Jammie Dodger cupcakes
170g self rising flour
170g caster sugar
170g softened unsalted butter
¼ tsp salt
1 ½ tsp vanilla extract
For the vanilla buttercream icing:
400g sifted icing sugar
220g softened unsalted butter
2 tsp vanilla extract
¼ tsp salt
Strawberry or raspberry jam
Mini jammie dodgers (1-2 per cupcake)
Makes 12 cupcakes
Method for Jammie Dodger cupcakes
Preheat the oven to 170°C, GM3.
Line a muffin tin with 12 cases and leave aside while you make the mixture.
Weigh out all of your ingredients.
In a separate bowl, sift the self rising flour and salt.
Using a food mixer, or free standing whisk, combine the sugar and butter together until it forms a light, creamy consistency. This will only take a few minutes with a food mixer.
Gradually add one egg at a time, leaving plenty of time for the egg to incorporate into the mixture before adding the next and keep the mixer running at a fairly high speed while doing this; this will help the mixture from curdling. You can also add a tablespoon of flour after each egg at this stage to help prevent curdling too.
Once the eggs have all been added, add in the dry ingredients and on a slow speed mix until they have only just combined. Then add the vanilla extract and fold into the cake mixture.
Using a medium ice cream scoop or two spoons, portion the mixture out amongst the cake cases. Take care not to overfill the cases as the mixture will rise more as it bakes. Half fill each case with batter.
Bake in the middle shelf of the oven, turning the pan ¾ way through cooking time to help the cakes cook evenly. This should take between 18-20 minutes.
To test if the cakes are cooked, use a cake skewer and insert into the middle of one of the cakes and if it comes away clean then they are cooked. The cakes should also spring back when touched.
Transfer the cakes to a wire rack to cool completely before icing. Cupcakes cool down really quickly so this will take less than 30 minutes.
While you wait, you can prepare the icing.
To make the icing add the butter to a food mixer and cream it for a few minutes to make sure everything is very smooth before gradually starting to add the icing sugar.
Once the mixture is combined and everything is light and fluffy (the longer you mix, the fluffier the mixture will get) add the vanilla extract and salt and mix for a final time. Add milk to the icing if you think it needs to have a looser, more spreadable consistency.
Using a piping bag, swirl the vanilla buttercream onto each cupcake (or if you don’t have a piping bag you can use a palette knife and smooth it over the cupcakes). In the middle of each cake add a spoonful of jam and then top with 1-2 mini jammie dodgers.
The cakes should keep well in an airtight container for up to 3 days. It is best to add the biscuits onto the cakes on the day you are planning on serving them to help them stay nice and fresh.
For baking, make sure that all of your ingredients are at room temperature, including the eggs, it will help all of the ingredients combine together well.
An ice cream scoop is a great tool to help make your cupcakes the same size when they are baked.
Weigh out all of your ingredients in advance; yes this means more bowls and more washing up, but the positive is that you have everything ready before you start, so you only have to think about the process of making the cake, instead of rushing to find the next ingredient and weigh it out while the mixer is running.
The easiest way to fill a piping bag is to open the bag into a tall glass and bend the top over the sides of the glass, then fill with the icing.