So this week I’ve opted for a more random treat that I chose on the basis of it basically tasting nice (lol) – Jammy Dodger Cupcakes. It may be a hit and miss for some people as jam is one of things that doesn’t really entice people, well not like chocolate! Like me for example, I don’t like jam on toast but I love it in doughnuts, I don’t know why but it’s been that way since I was a kid. So if you love jam or you don’t really mind it, feel free to have a go at these cupcakes!
Here is the recipe:
Jammy Dodger Cupcakes (with a jam center)
Makes 12 cupcakes
For the cupcakes:
- 175g softened butter
- 175g caster sugar
- 2 tsp vanilla extract
- 3 eggs
- 175g self-raising flour
- Strawberry jam
- 12 jammy dodgers
For the buttercream:
- 125g unsalted butter, room temperature
- 250g icing sugar, sifted
- 1 tbsp milk
- 1 tbsp strawberry essence
- Wilton No Taste Red icing colour
- Preheat the oven to 170 C / Gas 3.
- Put the butter and sugar into a mixer and whizz up until light and fluffy.
- Pour in the vanilla extract and add the eggs – whizz again to make a yellow batter.
- Add the flour and mix until it is smooth, about 5 minutes. Stop once in the middle of this and scrape the sides down using a spatula. The longer mixing time enables air to get into the mixture which will make it lighter. Pour into fairy or cupcake cases.
- Bake for about 14 minutes. Keep an eye on them. They will be perfect when they bounce back to the touch and the top still looks slightly sticky. This will ensure they keep their moisture.
- Leave on a cooling rack for 30 minutes or until cool.
- Whilst the cupcakes are cooling, to make the buttercream icing, use a stand mixer or hand mixer to soften the butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
- Add half the icing sugar mixture and mix on medium for 5 minutes. Then add the rest of the icing sugar along with a tbsp of milk, a tbsp of strawberry essence and a drop of the red icing colour. I used Wilton’s No Taste Red (a little goes a long way so for that punching pink colour, the best way is to add the colour with a toothpick).
- Continue mixing for 5 minutes until it’s all well combined and ready to be piped! Just to note, I used a Wilton 1M (No. 2110) Swirl tip nozzle to pipe my buttercream icing. If you want to do it the way it’s shown in the picture below, here’s a YouTube clip showing the same technique here.
- As the cupcakes should be cool, now is the time to make holes in the centres of the cupcakes. This can be done using an apple corer or the circle end of an icing nozzle.
- Fill the holes with jam and then pipe the buttercream on the cupcakes.
- To finish off the cupcakes, place one jammy dodger on each cupcake.
(Cupcakes from: http://allrecipes.co.uk/recipe/22615/vanilla-cupcakes.aspx; Buttercream icing from: http://www.thescranline.com/#!buttercream-frosting-recipe/c21w4)