Desserts & Baking

Jam doughnut cupcakes

Makes 12
Easy
5–10 minutes
15 minutes

“These cupcakes are so easy and effortless – much like a good, long-standing friendship.”

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Ingredients

Method
  • 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

Method

Ingredients

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

Find more cupcake recipes here. 

Sam Woulidge

Recipe by: Sam Woulidge

Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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