Sunday, 25 June 2017

Jammie Dodger Cupcakes

Considering I bake pretty much every weekend it's been agesss since I last did a recipe post!! So this weekend after looking through recipe after recipe I stumbled across these old faves of mine. They went down SO well I thought I would share them with you. I based this recipe off a trusty Cupcake Jemma one for vanilla cupcakes and just changed it slightly and added bits to make them all about Jammie Dodgers!

For the Cupcakes (makes 12):
125g Self Raising Flour
125g Caster Sugar
1/4 teaspoon bicarbonate of soda
125g soft unsalted butter
2 large free range eggs
1 1/2 tablespoons of whole milk
1/4 teaspoon of vanilla extract
12 Mini Jammie Dodgers

For the Buttercream
250g soft unsalted butter
500g icing sugar
around 1/2 jar of smooth strawberry or raspberry jam (used for both cupcakes and buttercream)
Mini Jammie Dodgers for decoration

For the Cupcakes
1. Start by pre heating your oven to 170 degree celsius and line a 12 hole muffin/cupcake tray with cases.
2. Sift the flour, caster sugar and bicarbonate of soda into your mixing bowl. I used my kitchen aid to mix my batter but you can always an electric whisk or a good old wooden spoon if you're really strong!
3. Add your butter and 2 eggs and then mix.
4. Add your milk and vanilla extract and then continue to mix until it is all smooth and creamy. Use a spatula to scrape down any bits on the the side.
5. Then pop one mini Jammie dodger into each case making sure its in the middle, jam side up!
6. Spoon your mixture into your cases evenly and tap the tray on a table to bang out any air.
7. Put them in the oven for around 20-22 minutes (put a skewer in the middle, if it comes out clean then they're cooked!)
For the Buttercream
1. Mix your butter on a high speed for a good 5 minutes, until it is pale in colour and very soft.
2. Then add your icing sugar (little bit at a time!) Start on a low speed and gradually speed it up.
3. Next, in a separate bowl using a whisk, beat the jam until it is really smooth and almost like a liquid.
4. Add your jam to your buttercream really slowly, bit by bit, mixing it until your buttercream is a pale pink. (only use about half as you will use the rest in a minute!!)

1. Once your cupcakes are out of the oven and cooled, using an apple corer (or anything that will make a similar shaped hole) remove the centre of each cupcake.
2. Put the leftover jam into a small piping bag and snip the end off. Use this to fill the holes you've just made in your cupcakes!
3. Then put your icing into a bigger piping bag (I used a wilton 1M tip but it's up to you what you use!) and pipe your buttercream onto your cupcakes, making sure to cover the jam.
4. Then decorate them how you like! I used some more mini Jammie dodgers but you can always crumble little chunks on top or even just lay one big jammie dodger to cover the buttercream if you want too!

1 comment

  1. These sound easy to make and look super cute. Looking at it makes me hungry. x Nikita

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