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For the cupcakes:

  • 175 g self-raising gluten free flour
  • 175 g caster sugar
  • 175 g butter (softened – I use stork baking blocks for dairy free baking)
  • 3 eggs
  • 1 tsp vanilla extract
  • 50 g jam

For the icing:

  • 300 g icing sugar
  • 80 g butter
  • 6 gluten free jammy dodgers


  • Preheat the oven to 180 degrees/gas mark 4. Mix together the butter and sugar in a bowl until you have a soft, even texture. Next, gradually add the eggs and flour, folding as you go. Once you’re happy with your cake mixture, add 1 tsp of vanilla and mix.
  • Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes) place these in the oven for 15-20 minutes, or until golden brown.
  • Remove the cupcakes from the tin to cool on a wire rack, and prepare your buttercream. Mix together the butter and icing until you are happy with the consistency of your icing.
  • Using a small knife, cut a cylinder out the centre of the cupcake (I just draw a circle with the knife and remove the cake). In the hole, place a small dollop of jam (about half a teaspoon) and carefully replace the cake lid.
  • Use a piping bag, and decorate your cakes with a neat swirl, covering the cylindrical incision, and place half a jammy dodger on the top. Make sure you store the cakes in an airtight container to prevent the biscuits going soft.