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Jammie Dogger Cupcake Amazing! 😋😋😍
Food & Drink
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