Jammie Dodger Cupcakes

These cupcakes are ma jam. Vanilla sponge surrounds an ooozing center of raspberry jam. Topped with a silky vanilla buttercream of the GODS, and finished with a mini Jammie Dodger.

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There is nothing more disappointing than an underwhelming cupcake. So often cupcakes are heaped with buttercream, and the sponge itself is neglected and tasteless – something I feel strangely emphatic about. IT’S TIME TO GIVE SPONGE JUSTICE. This is why I use my faaaaavourite vanilla sponge recipe from the Hummingbird bakery as my base for most of my recipes. The recipe itself produces a fairly dense sponge, more so than one may term ‘fluffy’. AND I ADORE IT.

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This recipe is super easy and straight forward, but gives a hella good cupcake.

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Oh hey there cutie

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Jammy goodness

Please do comment below any questions or suggestions you have 🙂

Ingredients: (makes 18 big)

  • 240g plain flour
  • 280g caster sugar
  • 3 tsp baking powder
  • a pinch of salt
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs, free range
  • 1 tsp vanilla extract
  • 375g icing sugar, sifted
  • 120g unsalted butter, at room temperature
  • 35ml whole milk
  • 1tsp. vanilla extract
  • 1 jar of raspberry/ strawberry jam – I like the seeds 🙂
  • Mini jammie dodgers

Method:

  1. Start by preheating your oven to 170°C, and line your muffin tins with cases.
  2. Put the flour, sugar, baking powder, salt and butter into a large bowl.
  3. Beat with an electric whisk/ freestanding mixer on slow speed until you get a sandy consistency and everything is combined
  4. Gradually pour in half the milk and beat until the milk is just incorporated.
  5. Next, whisk the egg, vanilla extract and the remaining milk together in a separate bowl.
  6. Then pour into the flour mixture and continue beating until just incorporated.
  7. Pour your delicious mix into the paper cases until 3/4 full, and pop into the oven to bake for 20–25 minutes, or until the sponge bounces back when touched.
  8. Leave to cool, and start preparing your buttercream…
  9. Place your room temperature butter into a large bowl.
  10. Sift in half of the icing sugar, and beat together with a wooden spoon or electric whisk until smooth and consistent.
  11. Sift in the remaining icing sugar, whole milk and vanilla extract, and beat again. You should now have the most irresistible, silkiest and smoothest vanilla buttercream.
  12. Spoon into a piping bag fitted with your favourite nozzle, and place to one side.
  13. With a teaspoon, scoop out a small heap of the middle of your cupcake – roughly an inch deep and wide.
  14. Dollop in a little spoonful of jam, up to the surface of the cake, for a little sweet surprise.
  15. Finish your cupcakes by swirling your buttercream onto the sponge, and proudly positioning a jammie dodger upon his throne of cake.
  16. ENJOY

Sofia xxxx

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