Before Christmas (which seems like such a long time ago!) I made gluten free Jammy Dodger cupcakes using Prewett’s gluten free jammy wheels. You could also use my own recipe vegan jammy dodgers if you prefer (and have a little more time!), the recipe can be found here. These cupcakes are a tasty combination of jam and buttercream, with a classic jammy dodger on top! I don’t know about you, but I love a good jammy dodger – they’re such a good biscuit!
As you may know from previous posts, I love to bake! While it’s important not to eat too much sugar on a low FODMAP diet (I find it makes me feel yucky and groggy!), it’s important to have those snacks you can enjoy. I just love a cake with a cup of tea, especially as many other snacks or cereal bars contain gluten, dried fruit or nuts. This recipe is quite easy to follow, and takes no more than 40 minutes (with a little added time waiting for cakes to cool). Scroll down for the recipe!
For the cupcakes:
- 175 g self-raising gluten free flour
- 175 g caster sugar
- 175 g butter (softened – I use stork baking blocks for dairy free baking)
- 3 eggs
- 1 tsp vanilla extract
- 50 g jam
For the icing:
- 300 g icing sugar
- 80 g butter
- 6 gluten free jammy dodgers
- Preheat the oven to 180 degrees/gas mark 4. Mix together the butter and sugar in a bowl until you have a soft, even texture. Next, gradually add the eggs and flour, folding as you go. Once you’re happy with your cake mixture, add 1 tsp of vanilla and mix.
- Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes) place these in the oven for 15-20 minutes, or until golden brown.
- Remove the cupcakes from the tin to cool on a wire rack, and prepare your buttercream. Mix together the butter and icing until you are happy with the consistency of your icing.
- Using a small knife, cut a cylinder out the centre of the cupcake (I just draw a circle with the knife and remove the cake). In the hole, place a small dollop of jam (about half a teaspoon) and carefully replace the cake lid.
- Use a piping bag, and decorate your cakes with a neat swirl, covering the cylindrical incision, and place half a jammy dodger on the top. Make sure you store the cakes in an airtight container to prevent the biscuits going soft.
I hope you enjoy making these jam and cream cupcakes, and as always, let me know if you give them a try. I love to see your bakes over on Instagram.
If you’ve enjoyed this recipe, you may also like some of my other bakes including my Victoria Sandwich, Lemon and Elderflower Cupcakes or Viennese Whirls. And if you feel like trying your own Jammy Dodgers, click here.