Hi cupcakers!
I’ve been so busy lately organising things for Cupcake Camp Adelaide, testing out new recipes and sourcing the finest bakers… 
This afternoon I got a burst of energy after spending the last five days with this mutant cold/flu thing. I’m on the mend, so here’s what I did today.
JELLY. SLICE. CUPCAKE THINGS. They’re cheesecake, jelly and awesome all in a cupcake case. Here’s the recipe and all the tips you’ll need to make it successfully.
Ingredients:
* 1 tin sweetened condensed milk
* 2 packets of jelly (your choice of flavour)
* 2 heaped teaspoons gelatine (Coles now sell this only in the little container that looks like baking powder. I couldn’t find it and it was on the top shelf)
* Juice of two lemons (I did two squirts of lemon juice from the bottle)
* 1 packet of Yo-Yo biscuits
* 180g melted butter
Method:
- Crumb the Yo-Yo biscuits, pour over the melted butter and mix well.
- Line a cupcake tin (or two) with 12-18 cupcake cases. It depends on how much you put in each one to how many you’ll end up with.
- Press an equal amount of biscuit base into each one with the back of a spoon. If you need to, you can use your fingers to press out around the edges.
- Dissolve two heaped teaspoons of Gelatine into 3/4 cup of hot water.
- Beat the condensed milk in a clean bowl, slowly adding the Gelatine mixture. Add the lemon juice and continue to beat for 3-4 minutes.
- Pour onto the biscuit base of each case.
Now, the way I did this part is that I poured the mixture until the biscuit base was just covered. It actually seemed to be enough, so pour slowly and make sure every case you’ve lined with the base gets the gelatine/condensed milk mixture.
- Depending on the temperature of your kitchen, the mixture might set quickly but if it is warm pop the tray(s) into the fridge for five minutes.
- While it’s in the fridge, make up the jelly using 1 1/2 cups of boiling water. When it cools (this too you can put in the fridge) get the trays back out.
Note: If the gelatine layer hasn’t set enough and if the jelly mix is still too warm, the two layers will mix together. It’s all going in the fridge anyway, so when in doubt, put it back into the fridge for another 2-3 minutes!
- Pour the jelly over the back of a teaspoon so it doesn’t disrupt the gelatine layer and distribute the mixture evenly between all of your cases.
- Pop it in the fridge for an hour or two, and when the jelly has set, you’re done!
If you wanted to do this in a big slice form, you can use a big square pan and follow the same method! Just cut it up into squares afterwards (or fingers) and serve.
Yummy! The sticky maple and red velvet recipes will be along in the next two days, keep an eye out! Also you have until the 31st to register for my giveaway – comment on ANY entry to enter (to make it easier for you guys) and I’ll draw the winner on November 1st
Alison
/ October 28, 2009They look great Monnie, only time I have jelly slice is around xmas if I’m down at my Dad’s. Evil Stepmum* would no doubt love this twist on her classic recipe.
*she calls herself that, it’s not a name I gave her.
Yolie
/ October 28, 2009Wow they look delicious! i’m definitely gonna try this one day….thanks so much for the recipe!
Sirmudkip
/ October 28, 2009Can I hear an omnomnomnom? desperately want to make them
:D
Chisi
/ October 29, 2009Yum, I might try these sometime
Kelley @ Magnetoboldtoo
/ November 21, 2009as you know, jelly slice has always eluded me. Never EVER can get it right.
I bow to your awesomeness.
Courtney
/ November 29, 2009These are so cool!! I was just hunting around online for cupcake ideas for Xmas and I stumbled upon your blog… I was going to make jelly slice for Xmas anyway so I might try it this way instead!!!
Jacqueline
/ October 20, 2010Can you tell me is the jelly in the recipe the same as jello? Are the Yo Yo’s like lady fingers? I am in the states, not sure where you are. I would love to try this recipe, but want to make sure I have the right ingredients.
Monnie
/ October 20, 2010Jacqueline: Yes, Jello is the same.
You’re looking for a main ingredient that is gelatin to give it the stability when it sets, so it’s the same thing, just called something different.
Ladyfingers might be a bit soft for this kind of recipe when they come into contact with the butter. Yo Yo’s are made by Arnotts in Australia and I use them because they’re my favourite, but you can substitute any sweet plain biscuit/cookie for the base.
Cyndi Wood
/ March 1, 2011Oh, now I would never of thought to do that – I think that’s a fabulous idea for things to make with kids! My daughter would love making (and eating lol) them for any occassion
Danielle
/ April 18, 2011This look great! I’m going to make the jelly in all different colors/flavors
Danielle
/ April 21, 2011Hey Monnie,
I got around to making this today, this is how it ended up!
http://www.flickr.com/photos/daneye/5639452869/in/photostream
Anne @ Domesblissity
/ August 31, 2011Hi Monnie.
Just stumbled across your blog by searching for Jelly Slice. I’m about to make it and saw your idea of putting them in the cupcake cases. I’ve made cheesecakes like that before so I’m going to give it a try. Thanks so much. Love your blog. I love to bake too. I’m your newest follower.
Anne @ Domesblissity