Preheat your oven to 180C/160CFan and get 12 cupcake cases ready!
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!
Split between the 12 cases evenly - bake in the oven for 17-20 minutes. I usually do 18 minutes!
Once baked, cool on a wire rack!
Once the Cupcakes are cooled, hollow out the middle slightly like you would for a butterfly cupcake, and add in the spoonful of jam.
Beat the 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.
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!
Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then I usually add in 1 tbsp of boiling water to get a smooth consistency.
Pipe or slather your frosting on to your cupcakes and add the delightful Jammie Dodger, and enjoy!
Notes
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!
These Cupcakes will last in a container for 3 days at room temp!