Jammie Dodger Cupcakes!

Delicious Vanilla & Jammy Cupcakes, topped with a Luscious Frosting, and a Jammie Dodger of course!

Cupcakes are the absolute Bees Knees when it comes to treats – they’re always a hit at parties, and they always go down well with my Trusty Taste Testers. It doesn’t matter what type of recipe it is for a cupcake, but cupcakes in general are ALWAYS what people will go for if there is a choice of cake.. Means you get your own one, and you don’t feel so bad if you have two 😉

I posted my recipe for my Custard Cream Cupcakes way back in September, and they’re always a hit with my friends and family – because come on, who doesn’t love Custard Creams?! And the same with my Oreo Cupcakes – they’re heavenly. However, I have had SO many requests for these that I simply had to oblige.

I used my Easy Vanilla Cupcakes for the base of the cupcake, and the vanilla frosting – but I obviously swapped a few things up so that it fit with the delightful and classic Jammie Dodger! This being, I added in a dose of jam into the middle of the cupcakes as I love Jam, and then added a Jammie Dodger.. not much difference, but still delicious.

Jammie Dodgers have always been a favourite biscuit of mine, so making them into a cupcake was perfection in my mind – I hope you like the recipe!

This recipe makes 12 cupcakes!

Ingredients

Cupcakes
– 150g Unsalted Butter, Softened
– 150g Caster Sugar
– 3 Medium Free Range Eggs, beaten
– 150g Self Raising Flour
– 1/2tsp Vanilla Extract
– 2tbsp Whole Milk

Vanilla Frosting & Decoration
– 150g Unsalted Butter, Softened
– 350g Icing Sugar
– 2-4tbsp Whole Milk/Double Cream
– 1/2tsp Vanilla Extract
– 12tsps Jam
– Jammie Dodgers

Method

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour and Vanilla and beat again till smooth – if the mixture is a little stuff then loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly! 

3) Spoon the mixture into your Cases with a cookie scoop (so they’re about 2/3 full and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

4) Once the Cupcakes are cooled, hollow out the middle slightly like you would for a butterfly cupcake, and add in the spoonful of jam. To make the frosting – beat the softened Butter until smooth – this can take a couple of minutes and its important that its room temperature so that it mixes in with the sugar easier.

5) Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Milk/Cream 1 tbsp at a time till you reach your desired consistency!

7) Pipe or slather your frosting on to your cupcakes and add the delightful Jammie Dodger, and enjoy!

Tips and Ideas

You can be adventurous and use a Jammie Dodger on the bottom of the cupcake as well, but they get a bit of a softer texture once they’ve been baked – but its up to you!

I also just use a Vanilla Frosting, but you can use a flavoured one too – I love the idea of a Berry Frosting – you can find mine here – Berry Buttercream

These Cupcakes will last in an airtight container for 2-3 days!

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.