Kitchen Of Yum

This incorporates my all time favorite British biscuit (cookies for our american friends 🙂 ) The humble Jammy Dodger in a cupcake. Also this is the first of our dedicated #StayHomeSaveLives recipes.

• 

• 

• 

Ingredients

• 110g Butter
• 110g Caster Sugar
• 110g Self Raising Flour
• 1 Duck Egg
• 1 tsp Vanilla Extract

For the Icing Decoration

• 150g Butter
• 300g Icing Sugar
• 1 tsp Vanilla Extract
• Jam
• 12 Jammy Dodgers

Method

1. Pre Heat the oven to 180C / 160C fan / Gas 4 and fill a tray with 12 cupcake cases.
2. Beat together the butter, sugar until pale, well combined, and then mix in the Vanilla Extract and Egg.
3. Sieve the flour into the bowl and mix well until combined.
4. Divide the mixture into the cupcake cases, you should have enough to make 12, I normally use an ice cream scoop.
5. Bake for 15 minutes or until golden brown and a skewer comes out clean.
6. Leave to cool until cold.
7. Make the icing by beating the butter until soft, add the icing sugar, and beat until well combined; this is easier with an electric mixer. Once combined add the Vanilla extract, if needed you can add some milk about 2 tbsp to loosen the mixture is thick, you want it soft enough to pipe.
8. Take a very small bit of the cake out of the middle, being very careful not to go all the way through and fill with jam.
9. Pipe a Swirl around the cupcake and top with a Jammy Dodger Biscuit.

---

TOP TIP

If you cannot use Duck eggs then replace the duck egg with two large chicken eggs but I recommend duck eggs to get a lighter fluffier cake.
You do not have to add jam to the cake if you do not want to.
You can use any biscuit you want but it doesn’t go so well with chocolate biscuits.