Method
For the Cupcakes
Heat oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Line a cupcake/muffin tray with 12 cases.
Cream the butter/stork and soft light brown sugar together until light and fluffy.
Mix in the eggs and milk. And then sieve in the flour and mix until smooth.
Divide the mixture evenly between the 12 cupcake/muffin cases. Bake for 18-20 minutes or until the cupcakes are springy to touch, and a skewer/toothpick comes out clean.
Allow the cakes to cool for a minute in the tray, then transfer them in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.
For the Buttercream and Decoration
Jam Core: Once the cupcakes have cooled, use a cupcake corer or knife to core the center of each cupcake. Using a spoon or a piping bag, generously fill each cupcake with jam, and then place the removed piece of cake back on top, sealing the jam in!
Buttercream: Beat room temperature butter for a couple of minutes using a hand or stand mixure until the butter has softened. Add in the icing sugar and vanilla extract, and beat till smooth and the mixture has softened and turned lighter in colour – this will take a few minutes, so be patient!
Use a spatula to add the buttercream to a large piping bag with your favourite piping nozzle – I used a Wilton 2D.
Pipe buttercream roses on to each cupcake and then finish with a drizzle of jam, and two Mini Jammie Dodgers. Enjoy!
Notes
– Store your Jammie Dodger Cupcakes in an airtight container at room temperature and consume within 3 days (although they are best on the same day!).
