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Jammy cupcakes recipe

Jammy cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Vanilla cupcakes

These jammy cupcakes are vanilla cupcakes with a lovely taste of jam inside. Perfect for kid's lunchboxes.


Hampshire, England, UK

7 people made this

IngredientsMakes: 28 cupcakes or 14 muffins

  • 175g plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon custard powder
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 70g strawberry or raspberry jam
  • icing sugar for dusting

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 190 C / Gas 5. Line a cupcake tray with paper cupcake cases.
  2. Sift the flour, baking powder and custard powder into a mixing bowl. Add the butter, caster sugar, eggs and vanilla extract with an electric mixer.
  3. Divide half of the mixture between the paper cases and put a teaspoon of jam in the middle then top with the rest of the mixture filling to 2/3 full.
  4. Bake in the preheated oven for about 15 to 20 minutes. Transfer to a wire rack to cool. Dust with icing sugar before serving.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

AMAZIN' RECIPIE !!!!!!!!!!!!!!EVERYONE LOVED IT-11 Apr 2018

Really delicious, perfect for anyone who loves jam. Could adapt it with chocolate cupcakes and nutella in the middle. Please review and save. Thx!!!!-02 Nov 2015


Jammy cupcakes recipe - Recipes

last weekend i was having a baking kind of day, so me and my sister decided to make some experimental jam drop cupcakes!
we used a normal butter cake recipe and nice rasberry jam (sadly, i didnt make it, but im sure when rasberry season comes around i will!). we also made some chocolate jammy cupcakes in the same way but with a tablespoon or so of cocoa in the batter.
they turned out very tasty

Jam Drop Cupcakes

250g Butter
250g castor sugar
4 eggs
250g self raising flour
vanilla
rasberry jam (or whatever jam takes your fancy!)

cream the butter, sugar and vanilla
add the eggs and beat in one at a time
add flour and mix until combined
drop a tablespoon full into cupcake cases
make an indent and spoon about one teaspoon of jam into the top of the cakes


cook in a moderate oven for 15 minutes
mmmmmm tasty


The 3 Layers

Actually, you might want to call it just 2 layers. The lower crust and upper streusel are the same. I had made some Buttery streusel with Oats, Flour and Sugar. I saved some for the top layer and that’s all about the top layer. But this turned out to be so good, kinda better than my expectation.

Many people prefer making a separate layer for the streusel. Well, I certainly think it is unnecessary. It’s such an easy recipe and an extra layer will complicate a simple recipe for no reason. Its the summers and there’s no harm in reducing your workload as long as you get to enjoy these Raspberry Bars at its best.

The top layer is just like any crumble dessert. Fluffy and cakey. The key to the bet crumble top is not to overdo the oats. You want it a little cakey!

The lower crust must have a wet sand-like texture when you’re layering it at the bottom of your Pan. If it is too dry, you might want to add some more melted butter to it.


Gluten-free ‘Flake 99’ cupcakes recipe: Frequently asked questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Can I make your gluten ‘Flake 99’ cupcake recipe dairy free?

I haven’t labelled this recipe as being dairy-free because, of course, a Cadbury’s flake isn’t dairy-free and that’s sort of the main feature of these cupcakes!

But without the flake, you can easily make everything else dairy-free.

  • For the sponge cakes, all you need to use is a softened block of hardmargarine or a dairy free margarine spread like this, instead of butter.
  • Whilst you can use a dairy free margarine spread for the cake, DO NOT use it for the buttercream. It’s far too soft and won’t hold like buttercream should. Use the hard block of margarine instead for that.
  • Instead of using Nutella for the centre, you can also use this particular chocolate hazelnut spread as it’s dairy-free. However, the jarred version by the same brand has a ‘may contain dairy’ warning, so please be careful!

Can I make your gluten ‘Flake 99’ cupcake recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.

Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.

  • 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
  • Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
  • 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of applesauce.

I haven’t tested all of these egg alternatives so let me know how you get on in the comments below ??

Is your gluten-free ‘Flake 99’ cupcake recipe nut free?

This recipe can be nut-free if you fill the cupcakes with jam instead of Nutella and also:

As far as I can see, a Cadbury’s flake doesn’t contain any nuts or have any ‘may contain’ warning for nuts – but please triple check for yourself, online and in-store.

But even still, make sure you check the ingredients label on ALL the products you use just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts. You can never be too careful so always read the labels on everything first.

Is this recipe low FODMAP?

Sadly, because of the milk content in the chocolate flake and in Nutella, these cupcakes are not lactose-free, therefore, not low FODMAP.

By filling the cupcakes with jam and removing the chocolate flake, that would make one cupcake low FODMAP and suitable for the elimination phase of the diet.

Are Cadbury’s Flakes gluten-free?

Yes, in the UK, Cadbury’s Flakes are gluten-free! But don’t take my word for it (you never know when things might change after all), here’s a link to it so you can check it for yourself.

According to Coeliac UK, if a product has no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. then that makes it safe for Coeliacs and those on a gluten-free diet.

Can I make your gluten-free ‘Flake 99’ cupcakes in a food processor or standing mixer?

Of course you can, but you definitely don’t need to. I use both a stand mixer and an electric whisk for this recipe. Here’s a link to the electric whisk I use.

A stand mixer makes making buttercream a breeze and an electric whisk speeds up mixing the cake batter. You can of course, use either for both tasks too, just make sure you clean your stand mixer bowl in between of course.

But do bear in mind that you can absolutely bake this without assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent!

Do I need any special equipment to bake your gluten-free ‘Flake 99’ cupcakes?

Certainly not! You will need a good quality muffin tray, so here’s a link to the one I use.

Of course, you will need a piping nozzle and piping bags if you want to finish them like I have in the photos. I use the 1M star nozzle in this set to pipe cupcakes and piping bags like these.

Do I need weighing scales to bake your gluten-free ‘Flake 99’ cupcakes?

In short… yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.

Can I bake your gluten-free ‘Flake 99’ cupcakes with less sugar?

I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise removing it from the cake batter itself.

Of course, the sugar isn’t just for sweetness. It’s integral to the structure of the cake once baked and is sooo important.

However, if you want to reduce the overall sugar, you can always omit the Nutella/jam filling, or reduce the amount of buttercream on each cupcake.

Can I make this recipe without xanthan gum?

In some of my recipes, yes, but I wouldn’t recommend leaving xanthan gum out of this one. You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking.

Without gluten to bind the cake batter together, you can be left with a very loose and crumbly sponge texture which won’t work for this recipe.

Some people have asked if they can use psyllium husk powder instead of xanthan gum, but I’ve found that it definitely results in a denser sponge so I wouldn’t overly recommend it.

If you’re really against xanthan gum or you simply don’t have any, you can omit it if pushed. There’s a little in gluten-free self-raising flour anyway, so they should still turn out fine.

Can I make this recipe using other gluten-free flours like buckwheat flour or coconut flour?

There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour.

Most gluten-free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

In gluten-free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps.

So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend.

How long can I keep your gluten-free ‘Flake 99’ cupcakes for?

I usually find that my cupcakes last for around 3-5 days in an airtight container. It’s usually eaten by that point, but I wouldn’t recommend keeping it for longer than that.

If it’s any longer than that then I’d highly recommend reading the next question…

Can I freeze your gluten-free ‘Flake 99’ cupcakes?

Of course! I’ve frozen them for up to a month and after allowing them to fully thaw, you’d never know they were frozen.

Simply leave each cupcake out at room temperature for 4-5 hours to defrost.

How can I tell when my gluten-free ‘Flake 99’ cupcakes are done?

Grab a skewer and give one a poke in the centre. If it comes out clean, then it’s done!

But if the skewer comes out moist and cake-like, it’s best to pop it back in for a bit longer.

Can I print your gluten-free ‘Flake 99’ cupcakes recipe?

Yes! Just hit the print button located on the recipe card below (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)


Jammy Brie Cups

Create cute cups by pressing puff pastry into muffin tins and dolloping jam (apricot, raspberry, and fig are tasty!) and cubes of gooey Brie on top.

Brie cheese, cut into 24 cubes

jam (we used apricot and raspberry and fig)

Fresh thyme leaves, for sprinkling

  1. Heat oven to 400°F. Unfold puff pastry and cut into 24 squares (about 11/2 inches each) and press into mini muffin pan. Add a Brie cube to each pastry cup and top with 1/2 teaspoon jam and a couple of fresh thyme leaves.
  2. Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Remove from pans and let cool on wire rack.

Nutritional Information (per serving): About 60 calories, 3.5 g fat (2 g saturated), 1.5 g protein, 60 mg sodium, 7.5 g carbohydrate, 0 g fiber


Coconut Cupcakes

I talk quite often about how picky I am when it comes to cupcakes because the overly-sweet frosting is not really my thing, although the phrase ‘overly-sweet’ is something you’ll rarely ever hear me say. Still, I can easily find myself eating 3 or more of these chocolate cupcakes, peanut butter cupcakes, or coconut cupcakes. Don’t get me wrong, they are still sweet, but in totally good and addictive way.

Not all coconut cupcakes have great coconut flavor, so to make sure these ones do, I use both coconut cream and shredded coconut in the batter, as well as top the frosting with additional shredded coconut. The photos don’t really do justice to the amount of coconut I usually add since it’s not uncommon for me to cover the frosting in it. With that said, you can add as much or as little as you like.

The ingredients

I use my favorite vanilla cupcake recipe as the base and substitute the milk with coconut cream, but you can use whole milk or coconut milk instead.

Tangy cream cheese frosting complements the sweetened coconut well, making it the perfect choice in my opinion. If you’d rather use another one, try my classic vanilla buttercream or this satiny Swiss meringue buttercream.

In addition to shredded coconut, I like to add toasted coconut flakes or chips on top for visual appeal, but that’s definitely optional.


Chocolate jammy flake bars

225 g unsalted butter
225 g caster sugar
4 large eggs
2 tsp vanilla extract
150 g self-raising flour
2 tsp baking powder
80 g cocoa powder, sifted
50 ml semi-skimmed milk
8 tbsp strawberry jam
200 g plain chocolate, such as Bournville
6 Flake bars, each broken into three
1 Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30-cm tray bake tin with non-stick baking paper

Put the butter, sugar, eggs and vanilla in the bowl of an electric mixer and cream together. Add the flour, baking powder and cocoa powder and beat well to combine. Add the milk, and mix again.

Spoon half the mixture into the prepared tin and spread to make a thin layer. Dollop thejam across the mixture then spread with a palette knife. Add the remaining cake mixture and spread to level and cover the jam.

Bake in the preheated oven for 20&ndash25 minutes or until springy to the touch and coming away from the edges of the tin. Leave to cool in the tin for about 30 minutes.Then lift the cake out of the tin, still in its baking paper, and stand on a chopping board.

While the cake is in the oven, melt the chocolate in the microwave or in a bowl over a pan of simmering water. Remove from the heat and leave to cool a little.

Use a sharp knife to cut the cake into about 18 portions. Spoon the melted chocolate over each cake in a thick layer. Press the Flake pieces into the chocolate on each cake while the chocolate is still soft. Leave to set or, if impatient, eat messily while still warm!


How to make Spiced Jammy Flapjacks

First measure out the oats, plain flour, baking powder, cinnamon and mixed spice into a mixing bowl. In a pan melt golden syrup and butter.

Pour the dry ingredients into the melted butter and mix until all the butter is absorbed. Press about two thirds of the flapjack mixture into the tin.

Spread the jam over the top then add the rest of the flapjack mixture, leaving gaps so that the jam can peek through. Bake for 20 minutes until golden brown. Once cool, remove from the tin and cut into squares.


Classic Vanilla Cupcakes!

These vanilla cupcakes are one of my all time favourite bakes, they are light and fluffy with a delicious buttercream icing. They require minimal ingredients / equipment and they turn out perfect every time!

The thing I love most about this recipe is how easily it can be adapted to make a variety of different flavours. Add chocolate chips to create my cookie cupcakes, add some fresh raspberries and white chocolate chips to create my raspberry and white chocolate cupcakes. Once you have mastered this one, you are ready to take on almost any flavour you can imagine!

These vanilla cupcakes are a staple in the café and I am often asked for the recipe. Just add a little strawberry jam and a mini jammy dodger and you have my jammy dodger cupcake, which is one of the best sellers at the café!

I love keeping my recipes simple, and this is about as simple and delicious as it gets! I really hope you love this recipe, don’t forget to tag us in your pictures on instagram (@beesweetbaking) if you decide to recreate them!

Happy baking everyone, India x

Makes: 12 cupcakes

Prep time: 15 mins

Baking time: 20 mins

Ingredients:

For the buttercream:

Now the making!

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk or stand mixer beat together 185g stork or softened butter and 185g caster sugar until pale and fluffy. Once combined, add in 3 large eggs, one at a time. Be sure to scrape down the side of the bowl to make sure all of the ingredients are incorporated.

Add 185g self-raising flour and mix until the ingredients are just combined. Add 1/4 tsp baking powder, 1 tsp of vanilla extract and 1 tbsp of milk and mix again.

Spoon the mixture into the cupcake cases, the cases should be about 2/3 full. Don’t overfill them or they will spill out onto the baking tray!

Bake for 17-20 mins until golden brown, insert a skewer into the middle of each cake and if the skewer comes out clean the cakes are cooked. I also like to lightly press down on the top of each cupcake, if it springs back it is cooked! Pop the cupcakes on a wire rack and let them cool down.

For the buttercream, whisk 250g softened butter until it is soft and pale. Then add 500g icing sugar, you will want to add this slowly as it will create a bit of a mess if you add it all at once! Try adding the icing sugar a couple of tablespoons at a time, mixing thoroughly each time.

Once the butter and icing sugar are combined, add a tsp of vanilla extract and 3 tbsp of milk. You may not need all of the milk, you want the consistency of your buttercream to be soft but firm enough to pipe. Add a tbsp of milk at a time, keeping an eye on the consistency.

Once the cupcakes have cooled, pop the buttercream into a piping bag and decorate your cupcakes. My favourite piping tips are Wilton 2D and 1B, but any you like will do the trick! Feel free to add some sprinkles or vanilla flavoured biscuits (my favourites are party rings) for a bit of extra decoration.

Eat! Your cupcakes are finished and now it’s time to enjoy them! These cupcakes will keep for 2-3 days in an airtight container. Enjoy! x

© Bee Sweet 2020. All of the content and images are copyright protected. If you wish to republish my recipe, please credit me. Please do not use my images without consent.


Jammy cupcakes recipe - Recipes

Tomorrow (26th January) is Australia Day so I thought that I would make a traditional recipe with a bit of a twist. Lamingtons are usually cubes of sponge cake dipped in a thin layer of chocolate and covered in coconut. However I found a recipe in my supermarket’s free magazine, (Woolworths ‘Fresh’, Jan/Feb 2015 issue), and thought it sounded a much easier option so I adapted it to suit what I had in the pantry.

The resulting cupcakes really are delicious – rich and chocolatey with a nice jammy surprise in the centre. The coconut also adds to the texture of the cake itself.

I used ready-made chocolate frosting to decorate my cupcakes but you could make your own chocolate ganache or buttercream if you prefer. The ready-made stuff works perfectly well though.


Watch the video: Jammie Dodger Cupcakes Super Simple... how to (May 2022).