Jammie dodger cupcakes


It’s defiantly got colder and this makes me want to stay at home and eat both biscuits and cakes and stay in my bed all day, so I had a look on Pinterest for some inspiration on a biscuit and cake cupcake! Jamie dodgers remind me of my childhood so I thought I would put them both together!

It’s simply a vanilla cupcake base with jam in the middle, a vanilla butter icing with a Jammie dodger on top! Easy peasy, but looks quite impressive, great some parties etc!

Here I have used muffin cases to get the good large sized cupcake.

The ingredients are:

240g plain flour
280g caster sugar
3 tsp baking powder
a pinch of salt
80g unsalted butter
240ml whole milk
2 eggs
1tsp vanilla extract
strawberry jam
mini Jammie Dodgers (about 14)
For the icing

500g icing sugar
160g unsalted butter
50ml whole milk
1 tsp vanilla extract
Firstly preheat your oven to 170C and line your muffin tray with the muffin cases.

Put the flour, sugar, butter, salt and baking powder in a bowl and mix together with a freestanding mixer, until everything is combined and appears sandy in texture. Gradually poor in half the milk and mix.


Whisk the egg, vanilla extract and remaining milk in a smaller separate bowl for a few seconds then add into the flour mixture and continue beating until all mixed together.

Spoon the mixture evenly into the cases, until they are about 2/3 full and bake in the oven for 25 minutes. Then turn out onto a wired cooling rack.
Whilst the cakes are cooling make your vanilla icing by beating the icing sugar and butter together, then turn the mixer down and add the milk and vanilla extract a few spoonfuls at a time. Once all mixed together turn up your mixer and beat for about 5 minutes, the longer the frosting is beaten for the fluffier and lighter it becomes. Then prepare your frosting into a piping bag. I have used a star shaped nozzle.



Now your cakes are cooler, with a sharpe small knife cut a round 1 inch section out of your cupcakes for the jam to go into.


Remember to keep the tops as you will be putting them back shortly. Now spoon a teaspoon of jam into each cupcake then put the top of the cupcake that you set aside back on top.



Now with your prepared frosting in the piping bag, pipe an equal amount of frosting on top of each cupcake, I started in the centre and swirled around in circles until I reached the outside.

Then simply place your Jammie Dodgers on top!



Green health kick juice


Going in hand in hand with my healthy breakfast muffins is my green juice! I will be sharing all of my juice inventions with you along my ‘health kick’ jeorney. Don’t worry the cakes won’t be gone forever! I am having my main meal at lunch and a light dinner in the evening which will include a juice of some kind.

My first one I have made is this green health kick juice that is packed with fruit and veg and nothing else!


A blender of juicer is perfect for this. I have used:

  • 1 bunch of celery
  • 4-5 kale leaves
  • 1 large Apple
  • 1 big handful of flat leaf parsley leaves
  • 1 lime (juiced)
  • 1 lemon (juiced)
  • 1 inch fresh ginger

Simple blitz together and there you have it!


Healthy breakfast muffins


I’ve recently been thinking about going on a health kick, and have finally come round and convinced myself to the idea. So these muffins will replace my usual cereals and afternoon snack . There’s no sugar in them and have around 170 kcal in them.

This recipe makes around 12 large muffins that can be frozen and just warmed up in the morning before you leave for your day. Nice and quick!

The ingredients are:

  • 2 large eggs
  • 150ml natural low fat yogurt
  • 50ml rapeseed oil
  • 100g apple sauce
  • 1 ripe banana
  • 4 tbsp honey (5 if you want it sweeter)
  • 1tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats (plus extra for decorating)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp cinnamon
  • 100g blueberries
  • 2 tbsp mixed seeds (I used pumpkin, sun flour and flaxseed.

Heat at your oven to 180C and line a 12 hole muffin tray with large muffin cases. In a blender, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla extract. Put the remaining ingredients, except the seeds into a large bowl.


Pour the wet ingredients into the dry, mix briefly until you have a smooth batter. Spoon the batter between the cases. Sprinkle the muffins with the seeds and extra oats.



Bake for 25-30 minutes until golden brown, then remove from oven and let cool on a wired rack.


Strawberry Cheesecake Cupcakes


I love cupcakes that have an added extra bit of filling in the middle so although they aren’t very wintery, I like to think that they will still be a winner even in November! The strawberry also keeps the sponge nice and moist for a little bit longer.

Im sure you could use different fruits if you fancied a different flavour!

The ingredients is pretty simple.

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 teaspoons baking powder
  • a pinch of salt
  • 40g unsalted butter
  • 120ml whole milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 12 large strawberries
  • 100-200g digestive biscuits

For the cream cheese frosting 

  • 300g icing sugar
  • 50g unsalted butter
  • 125g cream cheese

To start preheat your oven to 170 degrees C. Prepare your muffin tin with cases, chop the strawberries into small pieces and put into the cases.


Put the flour, sugar, baking powder, salt and butter into a bowl and using a hand held mixer beat on a slow speed until you reach a sandy consistency.


Pour in the milk and vanilla extract and beat on s medium speed until all ingredients are mixed well, then add the egg and repeat mixing for a few extra minutes to make sure all is combined.


Spoon the cupcake mixture on top of the strawberries so they are about two thirds full and bake in the preheated oven for about 20-25 minutes, until they are golden brown. Leave for a few minutes then turn out onto a wired cooling rack.


Once cakes are cooled, mix together the icing sugar, butter and cream cheese with a electric mixer, mix for a good 5 minutes until the icing is light and fluffy.

Add a generous spoonful to each cupcake, using a spatula to even out the icing.

Then put the biscuits either in a food processor and mix, or into a sandwich bag and bash until crumbly, then sprinkle as much or as little as you wish over the cupcakes and enjoy!


Red Velvet Cupcakes


Red velvet cakes/cupcakes have to be hands down my favourite cake to eat! Whenever I order a cake out its always one of these, I hope you love them as much as I do and try these for yourself! You can put any kind of sprinkles on top for decoration but I just blended one of the cupcakes and sprinkles the crumbs on top.

The ingredients:

For the sponge 

  • 120g unsalted butter
  • 300g caster sugar
  • 2 large eggs
  • 20g cocoa powder
  • 40ml red food colouring
  • 1tsp vanilla essence
  • 300g plain flour
  • 1 tsp salt
  • 240ml buttermilk
  • 1 tbsp white wine vinegar
  • 1 tsp bicarbonate soda

For the frosting 

  • 100g unsalted butter
  • 600g icing sugar
  • 250g cream cheese

Preheat your oven to 190 degrees C, and line a muffin tin with muffin cases (cake cases will be too small)

Using a hand held mixer, cream the butter and sugar together until light and fluffy, break in the eggs one at a time, making sure all the ingredients are incorporated.image

inaseperate bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste, image add the paste to he batter and mix until fully incorporated. image

Sift together the flour and salt in a separate bowl, then add the flour to the batter mixture in two batches, alternating with the buttermilk, and making sure it’s mixed throughly. In another bowl mix the vinegar and bicorbonate soda by hand then add to the cake batter and mix.

Spoon the batter into the paper cases, filling them so they are about 2/3 full, you may need to use 2 tins. image Place in the oven and bake for 18-20 minutes, until the sponge bounces back when lightly pressed. Allow the cupcakes to cool slightly in the it before transferring them onto a wired rack to cool completely. image

Using an electric whisk beat the butter and icing sugar toghether until there are no big lumps, add the cream cheese and mix slowly until everything is incorporated (this gets a bit messy!) increase your missing speed and beat the frosting until it’s soft and fluffy.

Cover all of the cupcakes with 2 tbsp of frosting, smoothing it down with a pallete knife and making a swirl in the centre for decoration (or however you would like them to look) image

Finally I put one cupcake without the frosting into a food processor and blitzed into crumbs and sprinkled onto the frosting!


Snickerdoodle cookies


These cookies are lovely crunchy, cinnamony bits! They would look lovely wrapped up with a ribbon for edible Christmas presents.

The ingredients:

  • 60g unsalted butter
  • 160g caster sugar
  • 1/2 tsp vanilla essence
  • 1 large egg
  • 240g plain flour
  • 3/4 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 ground cinnamon

For the coating:

  • 1 1/2 tsp caster sugar
  • 1 tbsp ground cinnamon (may need slightly more depending on your cookie sizes)

Using a mixer, cream together the butter, sugar and vanilla essence until light and fluffy, add the egg and mix well, making sure all the ingredients are well incorporated. image

Sift together the remaining ingredients and add these to the creamed mixture in two batches, mixing well in between. Mix until the dough forms a smooth ball, (you may need to use your hands for the last part. Place the dough in a bowl, cover with cling film and place in the fridge to chill for about 40 minutes. image

While the dough is resting preheat the oven to 170 degrees C, and line 2/3 baking sheets with baking parchment.

Next mix together the caster sugar and the ground cinnamon in a small bowl for coating.

Once the dough is ready, break of small, walnut-sized pieces of the dough and roll into a ball then roll these in the cinnamon sugar, making sure they are all completely coated. image Place the dough balls on to the prepared baking sheets, allowing about 6 per baking sheet allowing space for them to spread during cooking.

Pop in the oven and bake for 10-13 minutes until they are a light golden colour, allow to cool for a few minutes on the baking sheet before transferring them onto a wire rack.




If you fancy having a look at more of my bakes then head on over and have a look on my Instagram page:


it shows you lots of my bakes that I have done over the years and will hopefully give you some ideas for yourself at home, feel free to comment and give me advice too!

Thanks, Olivia