These little beauties have everything – a soft light sponge cake with just enough strawberry jam hidden away in the centre topped with amazing vanilla buttercream. I decided to translate one of my favourite biscuits into cupcake form and though they look pretty impressive, they are actually very easy to make.
Ingredients for the vanilla cupcakes:
110g unsalted butter (at room temperature)
225g caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk (at room temperature)
1 teaspoon of good quality vanilla extract
65g Strawberry Jam
12 mini Jammie Dodgers
Ingredients for the buttercream:
115g unsalted butter, at room temperature
2 tbsp milk
1 tsp pure vanilla extract
225g icing sugar
Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
Combine the two flours in a separate bowl.
Put the milk, eggs and vanilla extract in a jug and gently whisk.
Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
While the cupcakes are cooling you can make your buttercream. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
Once your cupcakes are completely cool you can start to add you strawberry jam filling. To do this I use a apple corer to make a small hole in the middle of the cupcake, alternatively you can simply use a sharp knife to make a hole.
Then pipe or spoon the jam filling into the hole. You can then pop a little of the cake sponge on top so the jam is hidden.
Top the cupcake with your vanilla buttercream using a swirl tip within a piping bag.
Add a mini Jammie Dodger on top of the buttercream swirl. And hey presto there you have a sweet srummy Jammie Dodger Cupcake!