Jammie Dodgers are a firm favourite of mine. And what better than to turn one of my favouite biscuits into a cupcake? A sweet vanilla cupcake, topped with vanilla frosting and homemade raspberry jam, finished with a mini Jammie Dodger, what's not to love?
Jammie Dodger Cupcakes
(Makes 12)
125g Self Raising Flour
125g Caster Sugar
125g Butter
1/4 TSP Bicarbonate of soda
2 Eggs
1 1/2 TBSP Whole Milk
1/4 TSP Vanilla Extract
Decoration
1 Tub of ready made vanilla frosting
12 mini Jammie Dodger Biscuits
Raspberry Jam
Preheat the oven to 170℃, Gas Mark 4.
Line a cupcake tin with 12 cases.
Place all of the cupcake ingredients inside a large mixing bowl and whisk together using an electric hand mixer until well combined and smooth. This should take around three to four minutes.
Equally distribute the mixture between the cupcake cases filling them three quarters of the way full.
Place the cupcakes in the oven for 18 - 20 minutes until golden brown or until an inserted skewer comes out clean.
Once cooked leave the cupcakes to cool in the tin for five minutes before transferring onto a cooling rack and leave to cool completely.
Whilst the cupcakes are cooling place the vanilla frosting into a piping bag with a star nozzle attached.
When the cupcakes are cooled place the piping bag in the middle of the cupcake and pipe the frosting in circular motions to build height. Repeat this step until all the cupcakes are covered.
Drizzle over some raspberry jam on one side of the frosting.
Place one mini Jammie Dodger on top of frosting where you have drizzled the raspberry jam.
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