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Jammie Dodgers are the nation’s favourite kid’s biscuit! But I still love them and I’m a proper grown up now. At the Crumbs & Doilies shop we have cupcaked them and the Jammie Dodger cupcake is a big seller when we have it on the counter. So I thought I’d share the recipe with you!
Recipe…
For the raspberry goo –
400g frozen raspberries
100g caster sugar
For the sponge –
125g self raising flour
125g caster sugar
125g unsalted butter, soft
1/4 tsp bicarbonate of soda
2 lg eggs
1.5 tbsp whole milk
12 mini Jammie Dodgers
Raspberry Goo
JD milk –
200ml milk
4 Jammie Dodgers
For the buttercream
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp JD milk
Extra goo or jam and Jammie Dodgers for filling and decorating
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MY TWEETS: http://www.twitter.com/jemmawilson
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
THE CAKE BOOK: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm
MORE CAKE: http://www.crumbsanddoilies.co.uk
AWESOME T-SHIRTS – http://crmbs.co/3Y8g
VISIT OUR SHOP –
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
