Jam Donut Cupcakes
Makes 8
Ingredients
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300g (2 cups) self-raising flour
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2/3 cup caster sugar
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80ml (1/3 cup) vegetable oil
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1 large egg
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175ml/6 fl oz buttermilk
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1 tsp vanilla extract
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8 teaspoons good-quality strawberry jam (I also tried this with Bonne Maman's Four Fruits when I ran out of strawberry and it was good although admittedly, less authentic)
To brush on top and then roll
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100g/3.52 ozs unsalted butter
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1 tsp ground cinnamon
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1/2 cup caster sugar
Method
Step 1 - Preheat oven to 180°C and line a cupcake tray.
Step 2 - Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. It will be thick and puffy. Place a tablespoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a teaspoon of the strawberry jam.
Step 3 - Cover the jam with the remaining cupcake batter. I found that these slightly overflowed and that the tops stuck together but then after taking it out, it contributed to the puffy donut look. Bake for 25 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.
Step 4 - Meanwhile, melt the butter and cool slightly. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin lightly with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.
Adapted from a recipe by Valli Little in delicious. - July 2002, Page 85
This is also my entry for Vampituity's Childhood Delights event!