Jam doughnut cupcakes

Name: Jam doughnut cupcakes
Prep time: PT5–10M
Cook time: 15 min
Total time: 20 min
Yield: Makes 12 servings
Cuisine: Desserts & Baking
Ingredients: self-raising flour, sifted 230g,caster sugar 140g,canola oil ⅓cup,free-range egg 1,full-cream maas ⅔cup,vanilla extract 1t, apricot jam (or any other jam) 12t,butter, melted 50g,cinnamon sugar, for dipping

By Sam Woulidge

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.

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles