I rarely make the same cake twice, but this week I revisited the Jammie Dodger Cupcake. It has been really sunny here and Andy Murray won Wimbledon – the first Wimbledon winner since Virginia Wade won in 1977 (and to all those who seem to have forgotten that women exist – fuck off) so it felt right to do something a bit British.
When I made them last time, they were a big hit in my office and got lots of smiles on the tube:
This time, they turned our pretty well. I had some issues with the piping because the kitchen was boiling hot so the buttercream was both melting and drying out at the same time and because I used the wrong piping nozzle, but the sponge and filling were definitely better.
I recently bought a cupcake corer thing from Amazon, which was just the job for filling the centres with raspberry jam. I really recommend it if you are into stuffing your cupcakes with lovely stuff.
So they looked much neater and I could put the cake plug-bit back in the back. Also the new oven is much more consistent so they were moister and more consistent in size and colour than before. See:
Anyway, on to the recipe. Makes about 12-16 (I use fairly big cases because I like putting people in to insta-sugar-coma)
- 175g Softened Butter
- 175g Golden Caster Sugar
- 1 Vanilla Pod deseeded or scraped or whatever you call it or you can use 2 teaspoons of Vanilla Essence instead
- 3 Large Eggs
- 175g Self-raising Flour
- Jar of seedless raspberry jam
- 210g butter soften
- 400g Icing Sugar
- 1-2 tbsp Milk
- Mini Jammie Dodgers (one for each cake)
- Seedless Raspberry Jam
- Preheat the oven to 170 C
- Put the butter and sugar into bowl and mix until light and fluffy. You can’t over mix it, so when you think it is done enough, do it a bit more. I never remember to defrost the butter in time so I cube the butter and put it in a bowl of tepid water for 10 minutes and it comes out at perfect ‘softened’ consistency. Thanks for the tip, Mary Berry.
- Scrape in the vanilla seeds (or put in the essence) and add the eggs whizzing well between each egg
- Add the flour and fold into the mixture
- Bake for about 15minutes but keep an eye on them from 10 minutes. They are done when they are all springy and your skewer comes out clear
- Leave on a cooling rack for 30 minutes or so until they are totally cool
- Next, take the corer or use a sharp knife to take out the centres. Push a bit of raspberry jam into the middle of each one. Make sure you save some jam for the tops of the cake.
- For the icing: Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar bit at a time and one tablespoon of the milk and beat the mixture until creamy and smooth. If it looks too dry add more milk. It is ready when it holds a shape (i.e. drag your spatular over it and see if it stays put and doesn’t sink back)
- Pipe the icing on to each cake, then to decorate fill a disposable piping bag with a couple if tablespoons of jam and cut off the very tip (leaving only a tiny hole) and drizzle the jam over the icing
- Finish with a mini Jammie Dodger.