Tuesday 18 August 2020

Jammie Dodger Cupcakes

Luscious vanilla cupcakes with a jammie filling topped with the best British biscuit!

HOORAY! Jammie Dodgers are officially vegan again, is that not just music to your ears?! I'm sure this is up for debate by many of you, but Jammie Dodgers are my favourite ever biscuit, my number one, the only heart I need (dramatic aren't I). So when this news came about that they have veganised their original recipe, I sang hallelujah for all to hear. I'll never tire of them, and I knew I needed them to be featured in ALL the recipes possible. Starting off with this simple cupcake recipe that is so easy and works wonders for your sweet tooth. I used my Basic Vegan Vanilla Cupcake recipe which can be used in conjunction with so many flavours!I don't need to say anymore because they will melt in your mouth and that's all I want for you.

Check out my other cupcakes recipes for more inspiration!

Neapolitan Cupcakes
Biscoff Cupcakes
Chocolate Hazelnut Cupcakes


Prep: 10 minutes
Cook: 15 minutes
Serves: 9-10 cupcakes


150g Self-raising flour
150g Caster sugar
165ml Soya milk
1 tbsp Apple Cider Vinegar
57g Vegan butter
1 tsp Vanilla extract
1 tsp Baking soda
Pinch of salt
About 12-15 frozen or fresh raspberries
Raspberry jam 
200g Vegan butter
400g Icing sugar
1 tsp Vanilla extract
More Raspberry jam
Mini Jammie Dodgers


✿Preheat your oven to 180℃ and line a cupcake tray with cases.
✿Mix the soya milk with the apple cider vinegar to make a "buttermilk" and let sit for a few minutes. Melt your butter in the microwave or over the hob and leave to cool.
✿In a large bowl, add flour, sugar, salt and baking soda and mix. Pour in remaining wet ingredients and fold gently till combined but careful not to over mix.
✿Using two spoons, add the cake batter to cupcake cases evenly filling each one about ⅔ full. Crumble a raspberry or two into each cupcake batter and use a knife to sort of swirl it around. Bake for 18-20 minutes until a knife inserted comes out clean. Once cooked, leave to cool before piping. I usually leave them covered so they don't dry out. 
Meanwhile make your buttercream. Using an electric mixer, beat the butter until it is smooth and creamy, this should take about 3-5 minutes. 
✿Gradually add your icing sugar whilst the mixer is on a spoonful at a time and mix together then add the vanilla. It should almost double in size. When it is pale and still spreadable it is done. Spoon into a piping bag ready to pipe onto the cupcakes. 

✿ Use an apple corer or a knife to cut out a small hole in the centre of each cupcake. Fill each one with some jam - I put the jam into a piping bag to make it easier but you could use a teaspoon. 
✿Then pipe some buttercream on top of each cupcake. Pipe little drops of jam on top of the buttercream if you want and then add some mini jammy dodgers to finish. Keep the cupcakes in the fridge so the buttercream stays firm. Enjoy!


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