Jammie Dodger Cupcake Recipe

I was watching YouTube the other day and came across this amazing recipe for Jammie Dodger cupcakes. I could not believe my eyes when I saw this as jammie dodgers were some of my favourite biscuits when I was younger, therefore I had to give it a go. They tasted blooming amazing and I thought I had to share this incredible recipe. (Many thanks to Cupcake Jemma for uploading this to her YouTube channel as these are now my favourite cakes to eat and make!)

Ingredients:

For the raspberry goo

  • 400g frozen raspberries
  • 100g caster sugar

For the cake:

  • 125g self-raising flour
  • 125g caster sugar
  • 125g unsalted butter
  • 1/4 tsp bicarbonate soda
  • 2 large eggs
  • 1 & a 1/2 tbsp whole milk
  • 12 mini jammie dodgers
  • raspberry goo

For the Jammie Dodger Milk

  • 300ml whole milk
  • 4 Jammie Dodgers

For the icing:

  • 150g unsalted butter
  • 340g icing sugar
  • 4-5tbsp jammie dodger milk

For the Decorations:

  • Shop bought raspberry jam
  • 24 mini jammie dogers.

Now lets make the cupcakes!

Goo:

For the goo place the raspberries and sugar into a pan and place on the heat, bring it to the boil and then let it simmer for about 10-15 minutes. After this sieve the goo to get rid of the seeds, then leave to one side for it to cool down.

Cake:

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Preheat the oven to 170°.
Place the flour, butter, sugar, eggs, milk and bicarbonate of soda into a mixer and mix for about a minute or until all the ingredients are mixed in. (This is super easy as you literally just bung all the ingredients in!)

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Whilst you are mixing your cake batter, line a cupcake tin with 12 cupcake cases. In each case place one mini jammie dodger at the bottom of each case.

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Once the ingredients are fully mixed together, place a spoonful of goo into the mix, however don’t fully mix this in as we want to ripple this throughout the cake to give it a bit of raspberry flavouring! Once this is done place a dollop of cake mixture into each cupcake case and put into the oven for about 20 minutes or until they bounce back to the touch.

Jammie Dodger Milk:

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This is what I found to be the trickiest bit, I did this a couple of times to make sure I got the right results and I have tweaked this bit from Cupcake Jemma’s original recipe. Place the milk in a sauce pan, break up the biscuits in half and place them in the milk. Put the milk on a low heat, place a lid on the top of the sauce pan and let it simmer. The longer you simmer the more biscuitty the milk will taste. I leave mine for a minimum of about 15 minutes, however I think I might try for longer next time. Whatever you do though, don’t stir it! This then turns the milk into a mushy milky disaster and you have to start again because you won’t get any milk out of the sieve at the end. Once you have let it simmer for as long as you want, sieve the milk (you will only have a small amount of milk, but that is all you need!). Leave the milk to one side as this will go in the icing.

Icing:

Place the butter into a mixer and mix this for about 3-5 minutes till it is light and fluffy. This makes the butter cream light and fluffy. Place the icing sugar into the mixer and mix until it is all mixed in (you probably want to do this in a couple of sittings because otherwise the icing will go everywhere, between each sitting mix of about 3 minutes).
After the icing is completely mixed in add the jammie dodger milk, this will add a biscuity flavour to the super sweet icing. Mix this for about 3 minutes.

Decoration:

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Cut a whole in the middle of the cupcake (you can do this using an apple corer if not a normal table knife does the job just the same!), discard the middle bit of cake and fill the insides with the raspberry goo. Once this is done, place the icing in a piping bag and pipe the icing onto the cupcake, however you like (it can be messy was we are just going to cover it).

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Once this is done place some of the shop bought raspberry jam into a piping bag and pipe a splodge pattern on the top, again this can be messy, personally the messier the better as it will look more realistic, you can use the goo that was made earlier, however this can be a bit runny and more difficult to control, but the shop bought jam is thicker and looks more realistic.
Place two mini jammie dodgers on the top of the cupcake and ENJOY!

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If you make these cupcakes do be sure to send me a pic! I would love to see your creations! Also, if you have any recipes that I need to try, send them over my way as I’m always looking for more things to bake!

Enjoy your Jammie Dodger cupcakes, they taste delicious and bring back so many childhood memories of the biscuits.

~Ciara~

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