Vegan Jammie Dodger Cupcake Recipe

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This Vegan Jammie Dodger Cupcake Recipe makes a soft vanilla cupcakes filled with raspberry jam, topped with fluffy vegan vanilla buttercream and finished with mini Jammie Dodgers. If you love the classic biscuit, this Vegan Jammie Dodger Cupcakes recipe is the perfect bake for birthdays, afternoon tea or whenever you’re craving a nostalgic sweet treat.

TL;DR

• Easy vegan vanilla cupcakes with a hidden raspberry jam centre.
• Topped with smooth vegan buttercream, mini Jammie Dodgers and extra raspberry jam.
• Perfect for birthdays, afternoon tea, bake sales and celebrations.
• Dairy-free and egg-free with simple supermarket ingredients.
• Ready in under an hour (plus cooling time).
• Makes 12 cupcakes.

Vegan Jammie Dodger Cupcake Recipe

Ingredients

For the vanilla cupcakes

• 200g self raising flour
• 125g caster sugar
• ½ tsp bicarbonate of soda
• 1 tsp vanilla extract
• 200ml soya milk
• 60ml vegetable oil
• 35g golden syrup

For the buttercream

• 250g vegan butter block
• 500g icing sugar
• 1 tsp vanilla extract

For decorating

• 100g seedless raspberry jam
• 24 mini Jammie Dodgers

How to Make Vegan Jammie Dodger Cupcake Recipe

Step 1: Prepare the cupcakes

Preheat your oven to 160°C (320°F) and line a 12-hole cupcake tin with 12 large cupcake cases.

In a large mixing bowl, combine the self raising flour, caster sugar and bicarbonate of soda.

In a jug, whisk together the soya milk, vegetable oil, golden syrup and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients while mixing until you have a smooth batter.

Divide the mixture evenly between the cupcake cases and bake for 20–25 minutes, or until the cupcakes are lightly golden and spring back when gently pressed.

Leave in the tin for a few minutes before transferring to a wire rack to cool completely.

Step 2: Make the buttercream

Beat the vegan butter with the vanilla extract until smooth and creamy.

Gradually sift in the icing sugar, mixing until you have a light, fluffy buttercream.

Step 3: Fill the cupcakes

Once the cupcakes have cooled, use a teaspoon or cupcake corer to remove a small section from the centre of each cupcake.

Fill each hole with raspberry jam, then replace the piece of sponge to seal the filling inside.

Step 4: Decorate

Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe a generous swirl onto each cupcake.

Place the remaining raspberry jam into a piping bag fitted with a small round nozzle and pipe a small “jam splat” on top of each cupcake.

Finish by placing two mini Jammie Dodgers upright in the buttercream on each cupcake.

Serving Suggestions

These cupcakes are perfect served with a cup of tea or coffee for an afternoon treat. They also make a great addition to birthday parties, bake sales, baby showers or afternoon tea spreads. For an extra indulgent dessert, serve alongside fresh raspberries or a scoop of vegan vanilla ice cream.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days if your kitchen is warm. Allow them to come to room temperature before serving for the best flavour and texture.

The undecorated cupcakes can also be frozen for up to 3 months. Defrost thoroughly before filling with jam and decorating with the buttercream.

FAQs

• Are Jammie Dodgers vegan?

Recipes Similar to Vegan Jammie Dodger Cupcake Recipe

• Jammie Dodger Cake
• Jammie Dodger Traybake
• Oreo Cupcakes
• Biscoff Cupcakes

Jammie Dodger Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

55

minutes

Jammie Dodgers are a classic and this vanilla sponge and icing with a raspberry jam centre is bound to become a favourite too!

Ingredients

• For the Sponge

• 200g Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• For the Decoration

• 100g Seedless Raspberry Jam

• 24 Mini Jammie Dodgers

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• For the Decoration
• Once the cupcakes are cool, use a teaspoon to scoop out a hole int he middle of each cupcake. Fill with raspberry jam and use the sponge that you scooped out as a lid.
• Put the icing into a piping bag with a large round tip and pipe onto each cupcake.
• Put two Jammie Dodgers standing up on each cupcake.
• Put the remaining raspberry jam into a piping bag with a small round tip and pipe a 'splat' of jam on each cupcake (to make it look like the jam is spilling from the Jammie Dodgers).

Comments

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