We’ve come to the final Topless Thursday of May, and there are Jam Donut Cupcakes at the ready!
Jam Donut Cupcakes
I love a good donut and am particularly attracted to the kind that are filled with jammy deliciousness. One thing that I really like to do is make actual donuts which are baked instead of fried – I’ll blog about that one day!
Jam Donut Cupcakes
These Jam Donut Cupcakes aren’t yeasted like real donuts, but they have the same slightly eggy taste and are super yummy. They have middles full of chunky strawberry jam, and are coated with crunchy pearl sugar (you can find pearl sugar at speciality food stores, like the Essential Ingredient in Melbourne, which has an online store, or Farro in Auckland, NZ). You can use crushed sugar cubes if you can’t find pearl sugar
Jam Donut Cupcakes
Jam Donut Cupcakes
Jam Donut Cupcakes
makes 12
ingredients
200g salted butter, softened
200g sugar
2 eggs plus 2 yolks
300g self raising flour
1/2 tsp baking powder
100 mL milk
about 60-70g strawberry jam (or your favourite jam), for filling
45g melted butter (extra), for the tops
about 4 tbsp pearl sugar, crushed, for the tops
mixing
Line a 12 hole muffin pan with cupcake cases and spray with non stick spray.
Combine the first 6 ingredients in a large bowl and beat until all combined and smooth. Spoon the batter into the cupcake cases and smooth the tops a little.
Load the jam into a piping bag fitted with a wide round nozzle (if your jam is chunky this is really important or the nozzle will clog!). Insert the nozzle into the cupcake batter and squeeze the jam in until you see the top of the batter start to swell. Remove the nozzle and smooth a little batter over the opening.
Jam Donut Cupcakes
Bake at 175 degrees Celsius for about 25 minutes, until golden and well risen. While the cupcakes are still hot, brush with extra melted butter, and sprinkle each cupcake with 1 teaspoon of the pearl sugar.
Jam Donut Cupcakes
Enjoy!xxx
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