This recipe is amazingly easy, as well as slightly unusual and, of course, delicious. I made these for afternoon tea with friends and they went down so well; they’re a sophisticated version of a childhood favourite. They don’t taste exactly like doughnuts as they’re baked not fried but as they’re probably easier on your waistline, it’s a sacrifice I’m willing to make. I imagine these would be quite good to make if you have small children who want to join in in the kitchen- it’s a one-bowl recipe that’s relatively fuss-free.
230g softened butter plus 3 tbsp melted
230g sugar, plus about 25g extra to sprinkle
2 eggs plus 1 yolk
280g self-raising flour
105 ml milk
1/2 tsp baking powder
12 tsp strawberry jam (about half a jar)
Heat oven to 180C/fan 160C/gas 4.
Beat together the softened butter, sugar, eggs, flour, milk and baking powder in a large bowl until you have a smooth batter.
Line a 12 hole cake tin with cases. Fill the cases two-thirds full with the batter, then make a small dip in the batter and place a teaspoon of jam into it. Cover with another spoonful of cake batter and repeat for the rest of the cupcakes. Bake for 25 mins until golden on top. The sponge should bounce back when lightly pressed.
Brush some melted butter over each cake then sprinkle with caster sugar and serve.