Jammie Dodger Cupcakes
These Jammie Dodger Cupcakes are perfect for those who love the popular sandwich biscuit. The cupcakes incorporate the popular raspberry & white chocolate flavour combo for an extra yummy pimped up treat!
For the cupcake batter
- 75 g (3oz) white chocolate
- 150 g (5oz) butter softened
- 150 g (5oz) golden caster sugar
- ½ teaspoon vanilla extract
- 3 medium eggs lightly beaten
- 150 g (5oz) self-raising flour
- 2 tablespoon milk
For the white chocolate buttercream frosting
- 150 g (5oz) white chocolate
- 300 g (10½oz) butter unsalted & softened
- 300 g (10½oz) icing sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoon milk
- 3-4 tablespoon raspberry jam seedless
- 12 mini Jammie Dodgers
To make the cupcakes
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line the muffin tray with cupcake cases.
Place 75g (3oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside. Allow to cool.
Beat 150g (5oz) butter and 150g (5oz) sugar together with a wooden spoon or electric beaters until very pale and
fluffy. Beat in ½ teaspoon vanilla extra to combine.
Gradually add 3 beaten eggs a little at a time, beating well after
Sift 150g (5oz) flour into the bowl and use a spatula or large metal spoon to fold in
. Gently fold in then gently fold in 2 tablespoon milk, followed by the cooled melted chocolate until just
Divide the mixture equally between the 12 cupcake cases. Bake in the centre of the oven for 20–25 minutes until risen golden and springy to the touch. Remove from the
oven and transfer to a wire rack to cool completely.
To make the buttercream
Place 150g (5oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside. Allow to cool.
Place 300g (10½oz) butter in a large bowl and beat until light and creamy. Add about half of the 300g (10½oz) of icing sugar and beat until combined. Then add the remaining icing sugar and beat well.
Add the cooled melted chocolate and beat until light and fluffy. Add ½ teaspoon vanilla extract and 1 teaspoon milk and beat again adding a little more milk to get your desired consistency
When the cupcakes have cooled completely, use a small paring knife to cut a cone from the top of each cupcake. Use the tines of a fork to gently remove a little more
sponge if necessary.
Place 3-4 tablespoon jam into a bowl. stir with a spoon to slacken. Place about 1 teaspoon of the jam into the hollowed out cupcakes.
Avoid over filling. Trim the
end off the sponge ‘plug’ and place over the jam to enclose.
Pipe a swirl of butter cream on top of each cupcake to cover the sponge.
Add a drop or two
of water to the remaining jam. Use a spoon or paper piping
bag to add a small amount of raspberry jam to the top of the cupcake.
Top with a mini
When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, eggs and flour. Simply weigh the butter, and combined sugar to the same weight as the eggs. Of course the value may be slightly different to the 150g listed in the ingredients above.
The Jammie Dodgers will soften a little when they've been in contact with the frosting for a while, but if stored in an air tight container they're still good for a day or two. If storing for longer add the biscuits when serving.