jammie dodger cupcake on worksurface with more on rack behind
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5 from 2 votes

Jammie Dodger Cupcakes

These Jammie Dodger Cupcakes are perfect for those who love the popular sandwich biscuit. The cupcakes incorporate the popular raspberry & white chocolate flavour combo for an extra yummy pimped up treat!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Cake
Cuisine: British
Keyword: cupcakes
Servings: 12
Author: Angela – Only Crumbs Remain

Ingredients

For the cupcake batter

  • 70 g white chocolate
  • 155 g butter unsalted & softened
  • 80 g caster sugar
  • 75 g golden caster sugar
  • small pinch of salt
  • ½ tsp vanilla extract
  • 3 medium eggs lightly beaten
  • 155 g self-raising flour
  • 1 tsp baking powder
  • 2-3 tbsp milk

For the white chocolate buttercream frosting

  • 160 g white chocolate
  • 320 g Bbutter unsalted & softened
  • 320 g icing sugar
  • 1-2 tsp milk
  • ½ tsp vanilla extract

To complete

  • 4-5 dessert spoons Raspberry Jam seedless
  • mini Jammie Dodgers

Instructions

  • Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized paper cases into the muffin tray.
  • Melt the white chocolate. Break the 70g
white chocolate into small pieces and place into a heatproof glass
bowl. Create a bain marie by positioning the bowl over a pan of water,
ensuring the water doesn’t touch the base of the pan. Sit it over a low
to medium heat. Allow the chocolate to melt, stirring periodically with a
spatula. Remove the bowl from the pan when it has almost finished
melting (the residual heat will allow it to melt completely). Set aside
allowing it to cool a little, though not allowing it to set.
  • Meanwhile, make the sponge batter.
Place the soft butter and sugars into a good sized bowl and beat
together with a wooden spoon or electric beaters until very pale and
fluffy. Add the salt and vanilla extract and beat again to combine.
Gradually add the beaten eggs a little at a time, beating well after
each addition, (see note c below). Sieve the flour and baking powder
into the mixture. Use a spatula or large metal spoon to fold this in
gently. Add the milk and combine – you’re aiming for a nice dropping
consistency. Add the melted milk chocolate and mix together until just
combined.
  • Fill the muffin cases & bake. Using
a teaspoon, fill the cases with the batter mixture. You’re aiming for
them to be half to two-thirds full. You may decide to weigh each muffin
to ensure equal sizes. Each will weigh about 60g. Place the muffin tray
in the centre of the oven and bake for 20 – 23 minutes. You may need to
rotate the tray after 15 minutes of baking. Once baked, remove from the
oven and muffin tray and place onto a cooling rack.
  • Melt the remaining white chocolate.
Break the 160g white chocolate into small pieces and place into a
heatproof glass bowl. Create a bain marie by positioning the bowl over a
pan of water, ensuring the water doesn’t touch the base of the pan. Sit
it over a low to medium heat. Allow the chocolate to melt, stirring
periodically with a spatula. Remove the bowl from the pan when it has
almost finished melting (the residual heat will allow it to melt
completely).
  • Make the white chocolate buttercream frosting.
Place the softened butter into a good sized bowl. Beat until it is soft
and creamy. Sieve half of the icing sugar into the butter. Use a wooden
spoon to combine the two ingredients. Sieve the remaining icing sugar
into the bowl and mix until combined. Beat well. Add a little milk a
teaspoon at a time and beat to create a creamy frosting. Add 1tsp of
vanilla extract and mix to combine. Pour in the melted chocolate and
beat until well combined.
  • Begin to decorate the cupcakes. Once
the cupcakes have completely cooled begin to decorate them. Use a small
paring knife to cut a cone from the top of each cupcake. (Alternatively
use the wide end of a large metal piping nozzle and twist to remove a
plug of sponge.) Use the tines of a fork to gently remove a little more
sponge if necessary. Place the jam into a pudding bowl. Mix to slacken.
Add a teaspoon of seedless raspberry jam. Avoid over filling. Trim the
end off the sponge ‘plug’ and replace the crust side to encase the jam.
  • Top with white chocolate frosting. Fit a
large star nozzle to a piping bag. Give the frosting another quick mix
if necessary. Half fill the bag with frosting. Pipe a swirl of frosting
on top of the cupcakes. (You will need to refill the piping bag at some
point).
  • Finish the cupcakes. Add a drop or two
of water to the remaining jam. Mix to slacken. Use a spoon or piping
bag to add a small amount of raspberry jam to the top of the cupcake.
Allow it to run down the frosting a little if it wants. Top with a mini
 Jammie Dodger.
  •  Enjoy!

Notes

 Equipment:
  • 12 Muffin sized cupcake cases & muffin tin.
  • Piping bag fitted with large star nozzle.
Cook's Tips:
a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar(s), eggs and flour. Simply weigh the butter, and combined sugar to the same weight as the eggs. Of course the value may be slightly different to the 155g listed in the ingredients above.
b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge.
c) The Jammie Dodgers do soften a little when they've been in contact with the frosting for a while, but if stored in an air tight container they're still good for a day or two.