Jammy Dodger Cupcakes

27 Jul 2017

 I've been absolutely loving all things British lately and that's definitely had an impact on the things I've wanted to bake (much like my Victoria sponge earlier in the month). I don't really know where this intense patriotism has come from, but I do love all things British and this recipe was inspired by one of our country's most loved biscuit, the humble Jammy Dodger.

Now, I don't know about you, but I was very much a biscuit kid (I'm still a biscuit person now, in all honesty), and Jammy Dodgers were one of my favourite biscuits growing up. If you haven't had the absolute pleasure of munching on one of these guys. they're simply two vanilla biscuits sandwiched together with raspberry jam and a little heart cut out of the front. They're adorable as heck and so bloomin' tasty, and it baffles me that I haven't used them in a recipe yet. I saw them on offer whilst wandering through the supermarket a few days ago and all my love for them came flooding back. I could feel some cupcakes coming on!

Keeping those Jammy Dodger flavours in mind, I opted to bake simple vanilla cupcakes, but created a well in each to fill with raspberry jam for a jammy surprise in each bite. Instead of doing plain old vanilla buttercream, I went all out and infused some milk with Jammy Dodgers to create a delicious biscuit-flavoured paste, so the icing tastes unmistakably like you're eating a biscuit! I then topped each of them off with a drizzle of raspberry jam and a Dodger, just for an extra bit of pizzazz. They're very sweet and very moreish, and I'll be honest, I think I'd struggle to eat more than one for fear of a sugar rush!

You will need:
4 Jammy Dodgers (plus extra to decorate)
200ml whole milk
190g plain flour
2 teaspoons baking powder
Half teaspoon salt
315g unsalted butter, softened
200g caster sugar
2 eggs
2 teaspoons vanilla extract
120ml semi-skimmed milk
300g-400g icing sugar
Seedless raspberry jam

  1. Preheat your oven to 180c and line a cupcake tin with 10 cases.
  2. Pour your whole milk into a saucepan and break 4 Jammy Dodgers into it. Heat this mixture until it starts to boil, then reduce to a simmer. Make sure to stir occasionally to stop the mixture sticking to the pan. After 5 minutes, turn off the heat and cover the saucepan with a lid. Set to one side to cool.
  3. In a medium bowl, mix together the plain flour, baking powder and salt. Set to one side.
  4. In a large bowl, beat 115g of unsalted butter with the caster sugar until light and fluffy. Add in the eggs and vanilla extract, and beat the mixture until well combined. Be sure to scrape down the sides and bottom to get everything mixed in!
  5. Gradually add your dry ingredients to the wet ingredients, and beat gently after each addition until the mixture becomes thick. Add in the milk and mix until just combined. Overmixing is not your friend!
  6. Spoon the cake batter into the cases, filling them until they're just over half full and bake for around 18-20 minutes. Remove them from the oven and allow the cakes to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.
  7. By now, your Jammy Dodger-milk mixture should be cooled and have become a thick paste. This means that we can start the buttercream! In a large bowl, beat the remaining 200g of unsalted butter to soften it further, then add in your icing sugar 100g at a time, beating after each addition. Scrape in your Jammy Dodger paste and beat again. The icing should loosen up a little, so you can add in some extra icing sugar if you wish!
  8. Once your cakes have cooled, use a knife or an apple corer to cut out a well in each cupcake. Fill each gap with raspberry jam, then pipe your buttercream on top with your favourite nozzle to conceal the hidden jam surprise! Use a clean piping bag with the end snipped off to drizzle more jam over the top of each cake, then finish off with a Jammy Dodger stuck on top!
These guys turned out so well, and I'm super excited to try this method out with other biscuits - custard creams anyone? Like I said, they're sweet but stupidly yummy, so I could imagine these doing really well on a market stall or at a bake sale. That biscuit buttercream will be a winner with absolutely everyone, so definitely give these a go!

Whould you like to comment?

  1. Mmmmm! These look and sound absolutely incredible! I love the sound of that biscuit cream on the top - I do love a good jammy dodger and haven't had them in ages! Going to have to pop out and get them while they're still on offer, and make these bad boys!!

    JosieVictoriaa // Fashion, Travel & Lifestyle

    1. Thank you so much, Josie! If you do make them, let me know you get on :) x

  2. So adorable! I loved Jammy Dodgers so much as a child too. It's been ages since I've eaten one but boy do these cupcakes look good.

    1. That's exactly the thought I had too! I couldn't remember the last time I had one, so I just had to bake with them. Thank you so much for the comment, Anna x

  3. OMG! You're making me crave! I'd love to try doing this. The recipe is noted <3


    1. Oooooh yes, definitely give them a go! They're super delicious x

  4. These look amazing Olivia! I'm definitely going to give these a whirl x


    1. Thank you so much, Rebecca, you really should! They definitely come across as a bit of a faff on, but they're so worth it x

  5. i actually felt a pang of sadness while reading this blog at the thought that there are some poeple out there who might HAVE NEVER HAD A JAMMY DODGER. like, this is a scary thought to have?!

    i on the other hand have had copious amounts of the little beauties, they were also one of my childhood faves and still are to this day.

    so basically, thank you SO much for the babe of a recipe. it's like all my dreams rolled into one. bookmarking to make this week!!!

    katie xx lacoconoire.com

    1. How sad is that to think of?! Jammy Dodgers used to be an absolute staple when I was little, so to think that some people may not have tried one is heartbreaking! I'm so glad you like the recipe. If you do make them, let me know how you get on! x