Jammy Dodger cupcakes

A surprise centre and swirls of jam through the vanilla frosting makes Lisa Harriss cupcake perfect for parties
By Lisa Harris
Jammy Dodger cupcakes
  • Rating:
  • Serves: makes 12
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the sponge

  • 120 g self-raising flour, sifted
  • 145 g caster sugar
  • 40 g butter, at room temperature
  • 120 ml whole milk
  • 1 large egg
  • 5 tbsp warmed jam, (45 seconds in the microwave should do it), optional

For the frosting

  • 225 g butter
  • 400 g icing sugar, sifted
  • 1 tbsp whole milk, or more if necessary
  • 5 tbsp warmed jam, (45 seconds in the microwave should do it), optional

To decorate

  • 6 Jammy Dodger biscuits, each one cut in half horizontally

Tips and Suggestions

Don't worry if your cupcake comes out of the oven looking a little flat - it's supposed to happen! A flat sponge is ideal when it comes to frosting the cupcake.

Method

1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar and butter into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.

2. Gradually pour in half of the milk and beat until just incorporated. Dont worry if it looks a little messy at this stage it will come together! In a separate bowl, whisk the remaining milk together with the egg. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.

3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the golden sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

4. For the frosting: Tip the butter and icing sugar into a food processor and beat for a couple of minutes until well combined and fluffy. Swirl the warmed jam through with a spoon to create a ripple effect.

5. When the sponges have cooled completely, use a syringe or small-nozzled piping bag to inject a little warmed jam into the centre of each cupcake. Dont worry if you cant do this step theyll still taste great!

6. Carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.

7. Decorate with half a jammy dodger and a little extra jam, if desired.

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