Jam doughnut cupcakes
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- Sam Woulidge
- Makes 12
- Easy
- 5–10 minutes
- 15 minutes
“These cupcakes are so easy and effortless – much like a good, long-standing friendship.”
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
Cooking Instructions
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
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