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!
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.
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
- 2-3 tbsp 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:
- 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
a) Equipment you will need: 12 Muffin sized cupcake cases & muffin tin. Piping bag fitted with large star nozzle. b) 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. c) 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. d) 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.
Please note, nutritional values are offered as a guideline only. Values below are for 1 cupcake, based on a batch of 12 cupcakes made.
More Deliciouse Recipes Jammie Dodger Cupcakes@onlycrumbsremain.co.uk
0 Response to "Jammie Dodger Cupcakes"
Post a Comment