Scrummy vanilla cupcakes with a hidden raspberry jam layer topped with vanilla buttercream and a mini jammy dodger.
Jammy Dodgers are one of my favourite snacks, so I decided why not combine them with cupcakes my other favourite snack. I wasn’t sure where to begin with this one as I didn’t want it just to be a vanilla cupcake with a mini jammy dodger on top. I found some raspberry jam in the cupboard and had my little lightbulb moment. I decided to do a raspberry jam centre so that the cupcake had something in common with the jammy dodgers.
The cupcake recipe is just a basic vanilla cupcake recipe. I then added in the raspberry jam centre before piping the buttercream and decorating it with the jammy dodgers. I really enjoyed making these cupcakes, they are quite simple compared with some of the other recipes on my blog. I was also worried that these cupcakes would look too simple with just a jammy dodger on top but actually in this case I think less is more and they look really good.
This recipe makes 12.
125g Caster Sugar
125g Self-Raising Flour
1tsp Baking Powder
100g Raspberry Jam
500g Icing Sugar
12 Mini Jammy Dodgers
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
- Cream together the butter and sugar until light in colour and fluffy. Add in the flour, eggs, vanilla and baking powder. Mix these together until they are all combined. Spoon them into the cupcake cases and bake for 10-15 minutes. Leave in the cake tin for 15 minutes before transferring them onto a wire cooling rack.
- Once the cupcakes are cooled, using a cupcake corer, remove the middle of the cupcake, don’t through away the centre as you will need this. Add a spoonful or two into the cupcakes until the hole you have just made is 2/3 full. Then add the top of the cupcake recovering the hole.
- Now to make the buttercream. Mix together the icing sugar and butter in a bowl until smooth. Pipe onto the top of your cupcakes and add a mini jammy dodger or two for decoration.
Tips and Tricks
You can substitute the raspberry jam for any flavour you like. I used raspberry simply because the jammy dodger had raspberry jam inside but you can get strawberry flavoured jammy dodgers and berry flavoured.
These will last in an airtight container for 2-3 days.
If you have some extra jam left you can also use it as decoration on top of the cupcakes.
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