Jam Doughnut Cupcakes




With my thesis submission date looming combined with holiday planning - I've hardly had the time to cook or bake, let alone update my lovely blogspace.

I stumbled upon this recipe whilst browsing lazily in Waterstones one afternoon and its been stuck in my head since. Jam doughnuts disguised as a cupcake? How very intriguing.

I had a friend over for Saturday lunch and this was the perfect opportunity to try this recipe. It was a breeze to put together as its one of those, one bowl type of recipes. Just bung everything into a bowl, mix and voila - perfect cupcake batter!

This resulted in a fabulously soft, moist, delicious doughnut-like texture filled with a huge dollop of strawberry jam. The sugar coating just added a touch of brilliance to this perfect piece of cake. It really felt as though you were eating a freshly baked doughnut in the form of a cupcake!
If you don't like jam, I'm sure you could easily substitute it for melted chocolate, peanut butter or perhaps lemon curd. Oh the possibilities are endless!

Jam Doughnut Cupcakes

Adapted from BBC Good Food Magazine


Yields 12 cupcakes


Ingredients 


200 grams butter, softened plus 3 tbsp melted
200 grams sugar, plus 2 tbsp
2 eggs plus 1 yolk
300 grams self raising flour
100 ml milk
1/2 tsp baking powder
12 tsp strawberry jam 


Method

  1. Preheat the oven to 180'C. Tip the softened butter, sugar, eggs and egg yolk, milk, baking powder and flour into a bowl.
  2. Beat together until it forms a smooth, soft batter. This may take a while especially if the butter is not entirely softened.
  3. Line a 12-hole pan with cupcake liners and fill the cases 2/3 full with batter. Make a small dip in the batter, with the back of a spoon, and fill it with a dollop of jam/sauce/curd of your choice.
  4. Top with remaining batter, ensuring all jam/sauce/curd is fully covered.
  5. Bake in the oven for 25 minutes or until cupcake has risen, and cooked through.
  6. Leave to cool for about 5 minutes then brush each cupcake with the melted butter and sprinkle or roll each cupcake in the remainder sugar.