Say hello to a classic biscuit, made into a delicious cupcake.
Having seen how fast these cupcakes disappeared, I thought I had to share the recipe with you!
Jammie Dodgers used to be my favorite biscuits as a kid. I used to eat them like people do Oreos, twisting the biscuits apart and licking the jam in the middle- haha!
What is a Jammie Dodger?
Jammie Dodgers are popular British biscuits, made with shortbread and a jam filling, usually raspberry or strawberry.
The original ‘ Burton Jammie Dodgers’ are now, as of 2020, suitable for vegans.
After hearing they changed the recipe to a vegan one (making them accidentally vegan), I popped to the supermarket to find the biscuits to make this recipe but couldn’t find the ones with the newly updated vegan recipe. I know they’re rolling out the new vegan ones now, so I’m sure they’ll be in stores soon.
As an alternative, I went into Holland and Barett and found these ‘Prewetts’ vegan-friendly jam wheels, which are basically Jammie Dodgers. These ones are gluten-free too!
What makes these cupcakes so amazing?
- The jam core- There’s nothing quite like biting into the light vanilla sponge and tasting the sweet and fruity filling.
- The buttercream- I absolutely love plain vanilla buttercream. Yes, I do like to go crazy at times with all different flavours and textures, but vanilla buttercream is a classic and works wonders with these cupcakes.
- The biscuit crown- It’s true, the biscuit on top looks like a little cupcake crown which is much deserved. These cakes are utterly moorish!
How to make vegan vanilla cupcakes?
Making my vegan vanilla cupcakes couldn’t be easier, or more scrumptious.
All of the ingredients are easily accessible, improbably sure you already have them in your kitchen cupboards. If not, get your shopping list ready, you’re going to want to make these asap.
- Dairy-free milk
- Apple cider vinegar
- Self-raising flour
- Baking Powder
- Bicarbonate of soda
- Vegetable oil/coconut oil
- Vanilla extract
Preparation: 20 minutes
Baking time: 18-20 minutes
Makes: Around 8-10
Ingredients for the cupcakes
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of vegetable oil / coconut oil (melted)
-1 teaspoon of vanilla extract
Ingredients for the core
Ingredients for the buttercream
-100g of dairy-free butter
-300g of icing sugar
-1 teaspoon of vanilla extract
1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients, along with the vanilla extract into the dry and mix until a smooth batter.
6. Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
7. Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
8. Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Method (jam filling)
1. Using an apple corer, core the center of the cupcakes.
2. Place around 6 tablespoons of raspberry jam into a piping bag.
3. Pipe and fill each cupcake with raspberry jam.
1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment. You can use a hand whisk or electric whisk.
2. When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.
4. Pipe a swirl of buttercream on top of each cupcake.
5. To decorate, add some raspberry jam on top of the buttercream and add on a vegan Jammie Dodger biscuit.
Repeat for all of the cupcakes.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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