Lovingly adapted from ‘Jam doughnut cupcakes’ in Cupcakes by Murdoch Books.
What’s better than a doughnut? A doughnut-cupcake of course! ‘Cus you can eat more when their not deep-fried right…?
Whilst these cupcakes aren’t of an authentic I-just-ate-a-doughnut taste, they are a pretty good substitute, without the time-investment which is required when making traditional doughnuts.
1¼ cups Self-raising Flour
½ cup Brown Sugar
½ cup Milk
1 tsp Vanilla Extract
½ tsp Dried Yeast
1 tbs Sugar mixed with 1 tbs Cinnamon
Preheat oven to 180°C and line 16 standard muffins wells with cupcake papers.
Whisk milk, eggs, vanilla and yeast in a small jug.
Place flour and sugar in a bowl, mix and create a well. Gradually whisk the milk mixture into the well until combined and smooth.
Divide half the mixture evenly between the lined-wells. Then add a teaspoon of jam into each, and then top with the remaining batter.
Bake for approximately 10 minutes. Brush tops with melted butter, and sprinkle with the cinnamon-sugar.
These would go great with a milkshake to cut through the sweetness of the jam-filled centres...