Jam Donut Cupcakes

Well l was faced with a serious dilemma today, and for an avid baker it was sacrilege, I only had 50g of butter left in the fridge! I had only just been to the Supermarket, how could l forget to stock up?. So off l went and scrolled through hundreds of recipes to find something suitable to make. 

I came across this recipe for Jam Donut Cupcakes on www.notquitenigella.com.au , the recipe was easy to follow, looked really effective, required no butter and as mentioned by NQN they brought back many childhood memories. 

Makes 6 Muffins

Ingredients

300g (2 cups) self-raising flour

• 2/3 cup caster sugar, plus 1/2 cup extra to coat
• 80ml (1/3 cup) vegetable oil
• 1 large egg
• 175ml buttermilk
• 1 tsp vanilla extract
• 3 tsp good-quality strawberry jam
• 100g unsalted butter
• 1 tsp ground cinnamon

Method

1. Preheat oven to 180°C and grease a 6-hole muffin pan.
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. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.
3. Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.
4. The cakes were delicious and very addictive!

Y x