Jammie Dodger cupcakes

Preparation time: 30+ minutes

Cooking time: 15 minutes

Makes: 12

A simple vanilla cupcake topped with buttercream and jam not forgetting the jammy dodgers!

Ingredients

For the sponge:
4oz Caster sugar
4oz Unsalted butter
4oz Self raising flour
2 Eggs

For the buttercream;
150g Unsalted butter
340g Icing sugar
2tbsp Milk

Decoration topping:
4 heaped tbsp of Hartleys seedless raspberry jam
24 mini Jammie Dodgers


Method:

1. Fill a cupcake tray with cases and preheat the oven to 180°C. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs and flour and carrying on mixing until fully combined.

2. Spoon the mixture evenly into each case and place into the oven for about 15-20 minutes or until golden brown. When the cakes are cooked, take them out the oven and set aside to cool.

3. While your cakes are cooling its time to make the buttercream. Cream the butter until light and fluffy then gradually add in the icing sugar until combined. If you wish, you may put some milk into the mixture. You want to mix the buttercream really well until it turns white.

4. When your buttercream is done spoon it into a piping bag and make a big splog of butter cream using a round circle nozzle. When you have iced all the cupcakes spoon all the jam into another piping bag with no nozzle and pipe a jammie splat on top of the buttercream, repeat this for each cupcake. After you have finished that add two mini jammie dodgers on top.

There you go! If you enjoyed this recipe please let me know by giving this recipe a big like by hitting that +1 button at the bottom of this recipe. Meanwhile be sure to check out more recipes here on MyFoodAddiction. I'll see you next Sunday with another delicious recipe! :-P x

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Almond biscuits

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes: 5

Biscuits made with only 4 ingredients!


Ingredients

200g Ground almonds
100g Golden syrup
½ tsp Baking powder
2tsp Vanilla extract

Method:

1. Preheat the oven to 180°C and line a baking tray with greaseproof paper. Mix the ground almonds and baking powder together in a medium bowl. Stir in the golden syrup and vanilla. Mix until it forms a sticky dough.

2. Drop rounded tablespoons of the dough onto the prepared baking tray and leave about one inch between them. Bake until the edges are golden brown or for 20 minutes. When the biscuits are baked, leave them to cool before transferring to a wire rack.

There you go! I really hope you enjoyed this recipe, if you did then please let me know by hitting the +1 button at the bottom of this recipe. Please be sure to check out more recipes here at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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Rice krispie cakes

Preparation time: 10-15 minutes

Cooling time: 30 minutes

Makes: 5 cakes

A gooey, plain base topped with a little sweetness, not forgetting your heart on top.


Ingredients

Base:
5-6 cups of rice krispies
75g Marshmallows

Buttercream:
50g Butter
100g Icing sugar
Drop of red food colouring
Jelly hearts

Method:

1. Place 5 cases into a cupcake tray. Place all of the marshmallows into a bowl and melt in the microwave for about 30 seconds. After 30 seconds, stir well until all the lumps have gone. Gradually add in the rice krispies making sure to coat them all.

2. Fill the cases with as much mixture as possible. When you have done this, press down to flatten the top. Place into the fridge for 30 minutes.

3. Take the cakes out of the fridge and start the buttercream. Cream the butter and gradually add the icing sugar using an electric whisk. Add a drop of red food colouring to make it a very light pink. Scoop the icing into a piping bag and pipe a mini swirl in the middle of each cake. Top each cake with a mini jelly heart.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting the like button (+1) at the bottom of this recipe. I'll see you next Sunday with another delicious recipe. in the meantime check out more recipes here at MyFoodAddiction :-P x

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Chocolate heart cakes

Preparation time: 30 minutes

Cooking time: 15-20 minutes

Makes: 3

A beautiful fluffy moist chocolate cake filled with the sweetness perfect for anyone on Valentine's day



Ingredients

Chocolate cake:
3 large eggs
175g Self raising flour
175g Caster sugar
175g Softened butter
40g Cocoa powder
1½ tsp Baking powder

Buttercream:
150g Butter
300g Icing sugar
Drop of red food colouring


Method:

1. Preheat the oven to 180°C and line a 2x17cm tin with greaseproof paper. Soften the butter by placing in the microwave for about 10-20 seconds. DO NOT MELT! Cream the butter and sugar together until light and fluffy. Add the eggs in and mix well. In a separate bowl sift the flour, cocoa powder and baking powder and mix well. Gradually add in the dry ingredients until fully mixed.

2. Spoon the mixture into the tin and bake in the oven for 15-20 minutes. When the cake is cooked, take out of the oven and set aside to completely cool.

3. When the cake has completely cooled, you will need a heart cutter to cut 6 hearts, this depends on how big your cutter is. Be very careful when cutting the cake because if you don't handle it properly it will break. When you have finished cutting out your hearts and you have an even amount, set aside.

4. To make to buttercream, cream the butter until smooth and soft. Then gradually add in the icing sugar and mix well. Add around 2 drops of red food colouring or until the icing turns dark pink.

5. There is no need for a piping bag! Carefully spoon the icing onto 3 cake hearts and gently spread it across the heart. When all 3 hearts and covered with icing gently place the other hearts on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) at the bottom of this recipe. Please feel free to follow me on my blog and on social medias, links are down below. I'll see you next Sunday with another delicious recipe! In the meantime check out more recipes here at MyFoodAddiction :-P x

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