Tuesday, 17 April 2018

Jammie Dodger Cupcakes

Our Jammie Dodger Cupcakes are perfect for those who love the popular sandwich biscuit.  The cupcakes incorporate the tasty raspberry & white chocolate flavour combo for an extra yummy pimped up treat!

Jammie Dodger Cupcakes with a raspberry & white chocolate flavour combo.

I'm sure you're going to love my most recent cupcake recipe which are finished with a cheeky Jammie Dodger.   Having noticed how quickly these cupcakes 'disappered' I think it's safe to say that most people are a fan of Jammie Dodgers, as well as the raspberry and white chocolate flavour combination which is incorporated into these super light and delicious cupcakes.

Given that Jammie Dodgers are sandwiched together with raspberry jam, it would be rude not to use a little more raspberry jam in these cupcakes.  Not only is it applied as a 'splat' (technical word for you!) to finish off these cupcakes, there is also some more to be found inside the cupcakes too!

How to make Jammie Dodger Cupcakes


As raspberries / raspberry jam is generously used in these Jammie Dodger Cupcakes, it seems only logical to team them with white chocolate to take the whole cupcake recipe down the raspberry and white chocolate flavour combo route.

Think of it as a pimped up Jammie Dodger treat!

With melted white chocolate added to the cupcake batter as well as the silky smooth buttercream frosting, there's certainly no shortage of yumminess.  In fact, if your taste buds are salivating at the thought of these chocolatey Jammie Dodger Cupcakes I'm sure you'll also love our Double Chocolate Orange Cupcakes which also has chocolate incorporated into both the sponge and frosting.

Double Chocolate Orange Cupcakes


  4 more recipes which use Jammie Dodgers.

 

If you too are a fan of Jammie Dodgers and are looking for more inspiring recipes to use them then check out this delicious collection from top UK food bloggers: 



So, here's how to make Jammie Dodger Cupcakes with the favour combination of raspberry & white chocolate.




print recipe

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!


Details
Prep time: Cook time:       Yield: 11 - 12 Cupcakes

  Specific Equipment
  12 Muffin sized cupcake cases & muffin tin,
  Piping bag fitted with large star nozzle.
Ingredients
For the Cupcake Batter
  • 70g White Chocolate
  • 155g Butter, unsalted & softened
  • 80g Caster Sugar
  • 75g Golden Caster Sugar
  • small pinch of Salt
  • 1/2 tsp Vanilla Extract
  • 3 Eggs, medium, lightly beaten
  • 155g SR Flour
  • 1 tsp (level) Baking Powder
  • 2 - 3t bsp Milk
For the White Chocolate Buttercream Frosting
  • 160g White Chocolate
  • 320g Butter, unsalted & softened
  • 320g Icing Sugar
  • 1 - 2 tsp Milk
  • 1/2 tsp Vanilla Extract
To Fill & Finish the Jammie Dodger Cupcakes
  • 4-5 dessert spoons Raspberry Jam, seedless
  • mini Jammie Dodgers

Method
1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized paper cases into the muffin tray.2. 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.3. 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 b 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.4. 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.5. 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). 6. 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.7. 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. 8. 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). 9. 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.10. Enjoy!
Notes: 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.











Pin Jammie Dodger Cupcakes for later!


These Jammie Dodger Cupcakes are perfect for those who love the popular sandwich biscuit /  cookie.  The cupcake and buttercream frosting ispimped up even more with the use of raspberry & white chocolate flavour combination.




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This post has been shared with: 

Cook Once Eat Twice hosted by Corina at Searching for Spice

We Should Cocoa hosted by Choclette over at Tin & Thyme

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20 comments:

  1. Loving the splat on top Angela! And don't mini Jammie Dodgers make the perfect cute decoration!

    Thanks for including my recipe :)

    ReplyDelete
    Replies
    1. Haha, there just has to be a 'splat' Helen. Yes, most definitely, mini Jammie Dodgers are just the cutest (though I must confess they're waaaay to easy just to pop straight into your mouth - or is that just me?!) You're more than welcome Helen, Jammie Dodgers & brownies are brilliant together,
      Angela x

      Delete
  2. These sound and look lovely Angela! I do love Jammie Dodgers and their cupcake version would go down as well I'm sure! :) x

    ReplyDelete
    Replies
    1. Aw thankyou so much Jo, they definitely got a big thumbs up ftrom those we shared tham with :-)
      Angela x

      Delete
  3. What fabulous and fun capcakes!Beautiful and delicious at the same time.Perfect for a Birthday Party.Very talented lady!

    ReplyDelete
    Replies
    1. Aw thankyou lovely, yo're far too kind Jenny :-)
      Angela xx

      Delete
  4. I love these so much! They are so gorgeous. I especially love the 'splat' and the cute little mini jammy dodger on top. So pretty (and I bet they taste pretty incredible too!) Eb x

    ReplyDelete
    Replies
    1. Ha ha, they had to have a 'splat' Eb :-D They certainly did taste great, they pushed all the right buttons :-)
      Angela xx

      Delete
  5. These look amazing, definitely something special! Love the flavours and the extra raspberry jam in the middle x

    ReplyDelete
    Replies
    1. Thankyou Cat, I love sneaking extra goodies into the centre of cupcakes - it just adds to the excitement :-)
      Angela xx

      Delete
  6. Yummy! These look delicious and so pretty too. They would definitely not last very long around here. Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
  7. awww those cupcakes are really cute - love the mini jammy dodger and that raspberry inside

    ReplyDelete
    Replies
    1. Aw thankyou Jahanna, there really is something very cute about dinky biscuits :-)
      Angela x

      Delete
  8. I couldn't possibly make these because I would have eaten all the Jammie dodgers before the cake were baked!!!! They do look fabulous though, your photography just gets better and better. Thank you for linking to #CookBlogShare

    ReplyDelete
    Replies
    1. Haha, I know just what you mean Jacqui. I bought the pack of mini Jammie Dodgers on the Wednesday to be used for the bake on Saturday. I was so very tempted to open the bag - but thankfully I gave myself a talking to (has to be done sometimes!) and they managed to stay untouched until Saturday morning. Thankfully mini Jammie Dodger packs contain more than enough so I could 'sample' a few whilst they baked (but I 'had' to make sure I kept enough aside for the cakes AND the photographs!!!)
      Thankyou so much Jacqui, that's so kind of you to say :-) I get a lot of pleasure from my photography these days :-)
      Angela xx

      Delete
  9. mmmmmm! mmmmmm! MMMMMMM! these are as delicious as they are beautiful to look at. being a fan of the Jammie dodger, you know I would happily eat a LOT of these!
    thank you also for mentioning my recipe x

    ReplyDelete
    Replies
    1. A thankyou Jenny, we're big fans of Jammie Dodgers too - they're so simple and yet bery moreish :-) You're more than welcome Jenny, it looks a great recipe :-)
      Angela x

      Delete

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