Jammy Dodger Cupcakes



  • 2 cups plain flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 cup softened butter
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla essence


  1. Cream together your sugar and butter in a bowl till the mixture turns pale yellow. (Go old-school, use a wooden spoon!) Once the mixture is well combined add in the eggs and vanilla essence and mix through.
  2. In a separate bowl mix all the dry ingredients. Add in the flour, salt, baking powder and mix through.
  3. Combine the dry ingredients with the wet adding only half the dry mixture at a time. Add in the milk half at a time till you have a dropping consistency.
  4. Bake in a heated pressure cooker* for 20 minutes. Once done, take it out and allow them to cool.
  5. Use an apple corer or an icing nozzle to dig out a hole in your cooled cupcakes and fill with your favourite jam. Experiment with different flavours – I highly recommend a chocolate orange jammy dodger cupcake!

The pressure cooker method

Add half a cup of water into your pressure cooker. Put it a wire stand and heat it with the lid on without the whistle for 5 minutes. Once heated you can put in your batter and bake, but remember to not use the whistle.


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