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50 minutes–1 hour

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Melon-and-coconut ice lollies

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Denver steak

20 minutes

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Rainbow Caesar salad

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Campfire mini soffrito shakshuka skillets

20 minutes

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20 minutes

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Umxhaxha

15 minutes

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Epic roast tomato tart

2 hours 40 minutes

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10 minutes

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40 minutes

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25 minutes

Cupcake recipes

Jam doughnut cupcakes

15 minutes

Jam doughnut cupcakes

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.

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Bobotie

Melon-and-coconut ice lollies

Denver steak

Rainbow Caesar salad

Campfire mini soffrito shakshuka skillets

Cabbage-and-mushroom sosaties

Umxhaxha

Epic roast tomato tart

Bloody Mary salad

Classic crème brûlée

Rump espetadas

Jam doughnut cupcakes

Jam doughnut cupcakes

Ingredients

Method