A few weeks ago I recreated the discontinued Nestlé smarties cupcakes. When I posted that video, a lot of people were talking about these Rowntree’s jelly tots cupcakes.
Apparently these are also cupcakes that got discontinued years ago, but from looking at my comment section on TikTok it seems like everyone loved them.
Personally I don’t remember these, but I wanted to try to recreate them!
Video Tutorial
Rowntree’s jelly tots cupcakes
If you also don’t remember these cupcakes, essentially they’re just cupcakes, with some kind of topping and then 1 jelly tot on top of them.
Here’s the thing, I tried doing my research on them but I could find a lot of information. All I could find is one extremely blurry picture of them in their packaging.
On the packaging the only thing it said was ‘yoghurt flavoured cupcakes’.
That is the only information I could find about these cupcakes, I don’t know what flavour they were, or what the topping was.
So for mine, I just made a vanilla cupcake that had yoghurt in it, then I added white chocolate on top.
This might not be the most accurate, I don’t truly know what the topping was, but they still taste great!
Ingredients for the cupcakes
Here are the ingredients you are going to need to make these jelly tots cupcakes:
- Unsalted butter – we’re using self-raising flour for these cupcakes. A lot of self-raising flours already have salt in them, so make sure to use unsalted butter. Otherwise your cupcakes might end up too salty.
- Oil – for extra moisture. Any flavourless oil works, but I like to use vegetable oil.
- Granulated sugar – caster sugar works too.
- Vanilla extract – for flavour.
- Eggs
- Plain yoghurt – this added a lot of extra moisture too.
- Self-raising flour – I’ll go into how to use plain/all-purpose flour instead, later on in this blog post.
- White chocolate – for the top of the cupcakes.
Ingredient substitutions
The oil
I love adding oil and butter into my vanilla cupcakes and cakes. The oil adds moistness and the butter adds a nice flavour.
However, if you wanted to leave the oil out and only use butter, you could.
Just use 120g of butter in total!
The yoghurt
I added yoghurt into these cupcakes because the Rowntree’s jelly tots cupcakes are ‘yoghurt flavoured’.
With that being said, the yoghurt didn’t make a huge difference to the flavour of these, but it added a lot of extra moistness which I loved.
So I really recommend using it, but if you didn’t want to you could just replace it with milk.
Use 30ml of milk instead.
The self-raising flour
If you live in a place that doesn’t have self-raising flour, or if you just don’t have it. Plain flour/all-purpose flour works too.
Use the same amount, but add 1.5 teaspoons of baking powder and 1/8 teaspoon salt to it.
Don’t fill your cupcake cases as much as you normally would
Typically when making cupcakes, you would fill your cupcakes cases around 3/4 of the way full, with the batter.
We do this so that once the cupcakes have baked, the cake reaches the top of the case.
However, for these cupcakes, we don’t really want the cake to reach the top of the case. We want there to be some room for the chocolate layers.
So when filling these, only fill them around halfway full. This way, once they are baked, there will still be some room left!
Getting flat cupcakes
If you’re looking at the pictures above and are thinking ‘HUHHH how did his cupcakes bake so flat?’
Basically….it’s all a lie.
My vanilla cupcakes do bake pretty flat, but not as flat as you are seeing.
Whiles my cupcakes were still hot, I pressed them down slightly with something flat and round, I used a 1/4 cup measurement.
I just did this because I wanted to be able to see flat layers of cake and chocolate when I bit into the cupcakes.
You don’t have to do this at all, but if you were wondering, this is why they are so flat.
These are a few more cupcake recipes I think you need to try:
Jelly Tots Cupcakes
Ingredients
Makes: 10-12 Cupcakes
- For the cupcake:
60g unsalted butter, softened
60g vegetable oil
125g granulated sugar
2 teaspoons vanilla extract
2 eggs
60g plain yoghurt
125g self-raising flour
- For the topping:
300g white chocolate
Also some jelly tots
Directions
- Making the cupcakes:
- Pre-heat your oven to 180c/350f. Also place your cupcake liners into your cupcake tin.
- In a large bowl, add the butter, sugar, oil and vanilla. Beat these together for 3 minutes.
- Add the eggs and yoghurt into this, whisk these in. Now add the flour and whisk just until you get a smooth batter.
- Pour your batter into your cupcake cases. Normally you would fill cupcake cases around 3/4 of the way full, but for these fill them around halfway, so that there is room for the chocolate.
- Bake for around 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, leave to cool.
- Decorating the cupcakes:
- Once the cupcakes have cooled, you can decorate them.
- Melt your chocolate in the microwave, then pour a thin layer of this on top of the cupcakes.
- Add a jelly tot on top of each cupcake, then leave them in the fridge so the chocolate can set. Once set, enjoy!
