free-range egg Archives

Diwali recipes

Biryani

2 hours

Air-fryer recipes

Envy™ Apple turnovers

20 minutes

Fritter recipes

Food I Love You’s pumpkin fritters

15 minutes

Bread recipes

Baobab milk bread

35 minutes

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

Eid recipes

Rasmalai

30 minutes, plus 2 hours chilling time

Breakfast recipes

Kale quiche

30 minutes

Berry recipes

Raisin bread bostock

15 minutes

Bread recipes

Easy bagels

30 minutes

Milk tart

Fatima Sydow’s milk tart

45–50 minutes

Picnic recipes

Koesisters

30–40 minutes

Cupcake recipes

Jam doughnut cupcakes

15 minutes

Jam doughnut cupcakes

Serves Makes 12

Difficulty Easy

Prep Time 5–10 minutes

Cooking Time 15 minutes

Ingredients

230 g self-raising flour, sifted
140 g caster sugar
⅓ cup canola oil
1 free-range egg
⅔ cup full-cream maas
1 t vanilla extract
12 t apricot jam (or any other jam)
50 g butter, melted
cinnamon sugar, for dipping

Method

1. Preheat the oven to 180°C. Mix the flour and caster sugar.

2 Using a handheld mixer or a stand mixer, mix the oil, egg, maas and vanilla. Add the flour-and-sugar mixture
and combine.

3. Line a 12-hole muffin pan with cupcake wrappers. Half-fill each wrapper with cake mixture. Add 1 t jam to each cupcake, then top with more cake batter.

4. Bake for 15 minutes. Allow to cool slightly, then brush the tops of the still-warm cupcakes with melted butter, and dip into the cinnamon sugar.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistants: Ellen Schwerdtfeger, Louise Berry Wesse

ALSO READ: The last touch: how jam-filled cupcakes keep me connected to my friends

Find more cupcake recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Biryani

Envy™ Apple turnovers

Food I Love You’s pumpkin fritters

Baobab milk bread

Spicy potato-and-cheese balls

Rasmalai

Kale quiche

Raisin bread bostock

Easy bagels

Fatima Sydow’s milk tart

Koesisters

Jam doughnut cupcakes

Jam doughnut cupcakes

Ingredients

Method