Jammie Dodger biscuit cupcakes

Jammie Dodgers- one of my childhood memories of party food (’90s baby). This works so well in a cupcake form. I used a basic vanilla cupcake recipe adapted from Hummingbird bakery but added a surprise raspberry jam in the middle of the cupcake and topped it with a vanilla frosting and strawberry syrup.

Ingredients: (makes 12 cupcakes)

  • 120g plain flour
  • 135g caster sugar
  • 1.5 tsp baking powder
  • 40g butter, soft
  • 120ml milk
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 12 cupcake cases
  • Raspberry or Strawberry jam (I prefer raspberry)

For the vanilla icing:

  • 250g icing sugar
  • 80g butter, soft
  • 25ml milk
  • 1tsp of vanilla extract
  • To top
  • Mini Jammie Dodgers/ regular ones (depending how many you want to put on each one)
  • Strawberry syrup- you can find this in the ice cream cone section in supermarkets (optional)


  1. Preheat the oven to 170 degrees celsius/ 338 F/ Gas mark 3.
  2. Mix together the flour, sugar, baking powder and butter with an electric whisk until a grain like consistency.IMG_2327
  3. Then gradually pour in half the milk and continue to whisk.IMG_2328
  4. Mix the rest of the milk, egg and vanilla extract together in another bowl.
  5. Slowly pour this into the dry mix and whisk together. Continue this for a few minutes until a smooth mixture.IMG_2330
  6. Line a 12 hole baking tray with cupcake cases.
  7. Spoon the mixture evenly into the cupcake cases. I usually use a ice cream scoop for this, for consistency. IMG_2333
  8. Bake for 20-25 minutes.
  9. Then once cooked, remove from the oven. With a skewer, insert into the cake- it should come out clean.
  10. Remove the cupcakes from the tin and leave to cool.
  11. Meanwhile make the icing. Beat the icing sugar and butter together with an electric hand or freestanding whisk until well combined.IMG_2348
  12. Separately, mix together the milk and vanilla extract.
  13. Then add this mixture slowly into the sugar and butter, whisking as you go.IMG_2349
  14. Continue beating this on a high speed for about 5 minutes. The longer you whisk it, the fluffier it will become.IMG_2350
  15. Once the cupcakes are cooled. Get a small rounded object such as the top of a piping bag or wine bottle top and scoop out the centre of each cupcake. IMG_2355IMG_2357
  16. Fill this hole with the jam.IMG_2359
  17. Put the icing in a piping bag and pipe on top of the cupcakes. If you do not have a piping bag, then put the icing into a ziplock bag and cut the end off/ you can just spread it on with a knife.IMG_2362
  18. Add the Jammie Dodger on top of the cupcake and squirt some of the strawberry syrup on top.Enjoy!IMG_3141

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