October 24th, 2012

Jam Donut Cupcakes.

I’ve been dying to try this recipe out. Jam Donut Cupcakes. Doesn’t that sound dreamy? And so much easier than making the real thing.

I found the recipe in the archives of Not Quite Nigella. It immediately went on my must-bake list.

Minimum effort. Maximum wow factor.

They really do taste like a jam donut.

Chels xx

Serves 12.

2 cups self-raising flour
2/3 cup caster sugar
1/3 cup vegetable oil
1 large egg
175ml buttermilk
1 tsp vanilla extract
12 tsp good-quality strawberry jam (I used Anathoth Strawberry Jam)

To brush on top and then roll…
Ground cinnamon
Caster sugar

*I found the original recipe for this section had way too much left over, even after I halved the recipe. All you need is a little melted butter to brush over the top and enough caster sugar mixed with cinnamon to heavily dust over the top.


1. Preheat oven to 180°C and line a cupcake tray.

2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In another bowl, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. It will be thick and puffy.

3. Place a tablespoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a teaspoon of the strawberry jam.

I found it difficult to make a hole in the centre as the dough is thick so I just added a dollop on top.

4. Cover the jam with the remaining cupcake batter. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.

5. After you take the cupcakes out of the oven melt the butter and cool slightly. Combine the extra sugar and the cinnamon in a bowl. When the cupcakes are cool enough to handle, brush each one lightly with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

See the recipe on Not Quite Nigella here.




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