Ingredients

Method

• 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

Ingredients

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.