Jam Doughnut Cupcakes
Rolled in sugar while warm, filled with jam. A doughnut without the frying.
Ingredients
- 220g plain flour
- 180g caster sugar
- 1 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 180ml milk
- 1 tsp apple cider vinegar
- 90ml sunflower oil
- 2 tsp vanilla extract
- 150g raspberry jam
- Coating: 80g butter melted, 150g caster sugar
Method
- Milk and vinegar, 5 minutes.
- Sift flour, sugar, baking powder, nutmeg and salt, then add soured milk, oil and vanilla.
- Cases three-quarters full. 180°C for 20 minutes.
- While still warm, brush all over with melted butter and roll in caster sugar. Warm is essential — cold cake won't hold the sugar.
- Cool, then core a hole from the top and pipe jam in.
- Eat the same day.