Doughnut Cupcakes

My friend Sophie is having a birthday party this evening,  I wanted to bring along some kind of baked goods and decided these doughnut cupcakes were the perfect birthday treat! They aren't hard to make and are a nice change from regular cupcakes.

1. Put 250g self-raising flour (regular or gluten-free) and 1 tsp baking powder into a bowl. Dice 50g butter and rub in until the mixture resembles fine breadcrumbs. Stir in 80g caster sugar.




2. In a separate bowl combine 2 eggs, 225ml milk and 1 tsp vanilla extract. Make a well in the flour mixture and pour the liquid in. Mix together until just combined.

 3. Line 2 cupcake trays with paper cases. Put about 1½ teaspoons of mixture in each case, add about ½ teaspoon raspberry jam, then top with another teaspoon of mixture.


4. Bake in a 200°C/gas 6 preheated oven for 10-12 minutes, until well risen, lightly golden and firm. Remove from the tins and put onto wire racks to cool.


5. Melt 40g butter for the topping. Mix together 40g sugar and 1 tsp cinnamon and spread out on a plate. Take each cake and spoon over some melted butter, then roll in the cinnamon sugar.

I based this recipe on 'Jam-filled mini muffins' from Muffins Galore.