Jam Doughnut Cupcakes

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.

Ingredients

1¼ cups Self-raising Flour

½ cup Brown Sugar

½ cup Milk

2 Eggs

1 tsp Vanilla Extract

½ tsp Dried Yeast

Raspberry Jam

20g Butter

1 tbs Sugar mixed with 1 tbs Cinnamon

Method

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.

 

Notes

These would go great with a milkshake to cut through the sweetness of the jam-filled centres...

Happy baking.