Gluten Free Jammy Dodger Cupcakes: Easy & Delicious!
Gluten Free Jammy Dodger Cupcakes – because my all time fave things are Victoria sponge and shortbreads. Combine the two and you have the BEST cupcakes ever – a light & fluffy sponge piped with velvetty buttercream and then topped with deliciously jammy dodgers. HEAVEN.
No clue why I’ve made it look like I’m going to display these and share them with anyone who pops by because (1) we’re in a pandemic and no one is coming over and (2) even if they did, they’re not getting a look in. Sponge, buttercream, jam and shortbread are my faves. These are MINE!!!
Its all very simple bits – I don’t think you need any fancy baking powder or xantham gum if you’re using good ingredients! Brand recommendations below (NOT an ad, just my faves).
- FLOUR – I recommend FREEE by Doves Farm
- SPREAD/BUTTER – I recommend a tub of Flora Original (it’s dairy free)
- JAM/STRAWBERRY SAUCE – I really like using Askeys Strawberry Syrup here! Drizzles over the cupcakes perfectly and tastes sooo good. Gluten and dairy free.
Just look at how the strawberry sauce sits in the grooves in the butter icing and then drizzles down the side of that sponge. I’m obsessed.
Your Gluten Free Jammy Dodger Choices
(1) buy some Jammy Dodgers – gluten free version available in most major supermarkets (small selection below)
(2) make mine!!!!
Here’s my Jammy Dodger recipe. Its one of my most viewed on my website. Everyone says its SO quick and easy and absolutely delish. One of those recipes where everyone says “you’d never guess its gluten free”.
It sounds like a faff but I promise its not – to give you an idea, it takes me around 5 mins to make the biscuit dough, 30mins-1hr chilling in the fridge, 5 mins to roll the dough out and then just a bit of time baking in the oven. DOOO ITTT!!!!!! #noregrets 😉
Right, lets get cracking with my Gluten Free Jammy Dodger Cupcakes recipe…
Gluten Free Jammy Dodger Cupcakes
- 170 grams Gluten Free Self-Raising Flour
- 170 grams Caster Sugar
- 170 grams Spread - I recommend the Flora above – see "ingredients" in the blog post
- 3 Eggs
- Jam or Strawberry Sauce - like you have on ice creams!
- 350 Icing sugar
- 150 Spread - I recommend the Flora above – see "ingredients" in the blog post
- 12 Jammy Dodgers - You can either guy some gluten free Jammy Dodgers from most supermarkets or make my Jammy Dodger Recipe (link included above – it's really easy!)
Make the Cupcakes!
- Preheat your oven to 180oC (fan).
- Place 12 cupcake cases into your cupcake/muffin tray
- In a large bowl, whisk together the butter & sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
- Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture. >Takes 5 seconds. You can use the electric whisk for this too.
- Add the flour and eggs to the butter/sugar. Whisk together until JUST combined (10 seconds). >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
- Scrape right around the sides of the bowl to pick up any excess flour. Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.>Still try not to over whisk! 5 seconds at most.
- Place 2 tbsp heaped of the cake mix into each cupcake case. >I find its best to do this using two spoons – one to scoop up the mix and the other to scrape it into the cupcake case. >Each case should be about 2/3rd full. >GENTLY level each of them out slightly, so the cake mix is spread around the case quite evenly. Try not to get too much around the top 1/3 of the case (this is just to make your end result look extra neat!)
- Place the cupcakes into the centre of the oven. Bake for approx 17 mins. >Do not open the oven door during the first 15 mins otherwise your pancakes won’t rise. >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean! Second pic shows what a "clean knife" looks like. If its not, pop the cake back into the oven for 2 mins and repeat.
- Once cooked, leave the cupcakes in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.
- Add the butter and icing sugar to a bowl. Whisk until smooth. This will take at least 2 mins. >It should look like the second pic – thoroughly mixed together, pale and fluffy! The first one hasn't been whisked enough because you can still see bits of icing sugar. Its also still quite yellow.
- How to fix a common compliant: "my icing went too runny and the top layer of cake was sliding around on it!" My tip: Scrap right around the outside of the bowl and gather the butter icing together in the middle. Leave the butter icing to sit at room temperature for at least 30 mins. At that point, give it another little mix with a spoon. If it feels REALLY soft and like it couldn't hold a the weight of a cake, add some more icing sugar and whisk again until it feels thick.
Construction – Do not attempt to move onto this stage until the cakes are completely cool
- Pipe/spoon the butter icing ontop of the cakes.
- If you’re using strawberry ice cream sauce, drizzle a little over the cakes. If you’re using jam, give the jar a good mix to soften it up a little and then add little drops over the icing. >Don’t worry if it looks a little messy to start with, it’ll settle and look pretty in no time at all!! >Warning – if you put too much strawberry sauce/jam, it will run down the sides of the cupcake cases and make them sticky. I’ll take that sacrifice for the extra jam but just thought I’d warn you incase you wanted to avoid it!
- Place a jammy dodger ontop of each cake.
- If you’ve got any spare biscuits, break them into crumbs and sprinkle over the cakes.