Jammy Dodger Cupcakes
6 people
25 minutes
20 minutes
Ingredients
For teh Biscuits
-
150
g
Sweet Pastry
For the Cupcakes
-
60
g
Butter
, softened
-
60
g
Caster Sugar
-
1
medium
Egg
-
60
g
Self-Raising Flour
For the Icing
-
100
g
Icing Sugar
-
1
small
Lemon
, juice only
-
200
g
Raspberries
, optional
-
2
tbsp
Raspberry Jam
Method
- Preheat the oven to 160˚C. Line 6 cupcake paper holders in a baking tray.
- In a bowl, beat the butter and caster sugar until light and fluffy. Next, add in the egg then the self-rising flour. Stir until fully incorporated.
- Divide and fill the cupcake tray and place in the oven for 20 minutes until cooked through. Remove from the oven and set aside to cool.
- Meanwhile, roll out the sweet pastry and with a biscuit cutter cut 6 biscuits to the size of the cupcake, cut out a hollow with a second smaller heart shape cutter (or use a paper made template and a small knife).
- Place the heart shaped biscuit in the oven and bake for 7 to 9 minutes. Remove from the oven and set aside to cool.
- Next, prepare the icing. In a bowl, combine the icing sugar with the raspberry jam and lemon juice until a thick paste is achieved. Spoon enough over each cupcake and place the biscuit on the top.
- Serve within a few days with extra fresh raspberries.
