Happy new year everyone! How did a year just fly by?! I failed terribly at blogging in 2017. And it’s not just Asian fail. I have no excuses.
Here is a little baking summary to make up for it. 2017 was a busy baking year for me and I loved it. I expanded my baking skills by taking a buttercream flower class in February and I also ventured into baking and decorating buttercream cakes. I checked off a few items on my to-bake list last year: ombre cake, succulent cupcakes, gender-reveal cake. Other than small orders here and there, I managed to bake for 4 weddings! I also did not completely abandon this website. I re-designed it in October. There are now cupcake, cake, and wedding pages filled with photos of my work. My to-bake list is still growing and new flavour ideas are brewing inside my head. I am looking forward to exciting baking opportunities in 2018! One of them will be baking for my own wedding.
Now about these cupcakes. I follow a lot of talented bakers on Instagram and quite few of them are from the UK. That was where I discovered Jammie Dodgers! I was immediately attracted to these cute cookies. I love the heart-shaped jam in the middle. They are kinda like Peek Freans, but better. I had to ask my friend in Cambridge to bring some back for me this past Christmas (Thanks May!!!!) Little did we know, they have different sizes of Jammie Dodgers. The one she brought back were much larger we expected. Not complaining though, larger the cookie the better!
These Jammie Dodgers were raspberry flavoured so I decided to do a vanilla cupcake base with raspberry buttercream. I’ve tried a few vanilla cupcake recipes before and I found this one to be my favourite so far. Because of the cake flour, they are very light and fluffy!
Raspberry Jammie Dodger Cupcakes
Adapted from Cupcake Project and Your Cup of Cake
Makes 15-16 cupcakes
For the cupcakes:
1 3/4 cups (200g) cake flour , not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/4 cup (56g) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup full-fat sour cream
1/4 cup canola oil
1 tablespoon pure vanilla extract
2/3 cup whole milk
- Preheat oven to 350 F (175 C).
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. It will be a crumbly mixture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be pretty liquidy.
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
For the raspberry buttercream:
1 package of freeze dried raspberries (from Trader Joe’s)
1 cup (224g) butter, softened
Pinch of salt
3-4 cups icing sugar
1 Tablespoon heavy cream (if needed)
Jammie Dodgers biscuits, optional
- Place your freeze dried raspberries in a food processor and pulverize them. When you take them out, you will still see the seeds. Use a fine sifter to sift out the seeds, them throw them away. Keep what went through the sifter for the buttercream.
- Beat butter for 2 minutes. Scrap down the sides of the bowl, add your pulverized freeze dried raspberries and beat again. Slowly add powdered sugar until you reach your desired consistency.
- Add heavy cream if the buttercream becomes too stiff.
- Pipe buttercream onto cooled cupcakes and top with a giant Jammie Dodger or two mini ones.