Jam doughnut cupcakes [recipe]

Guest blog from Sadie Mackie (IG: @raisingsmallreaders)

I remember making these as a girl with my father; it's a fond memory as I used to get so excited to roll them in sugar. Now my own children are getting a little bit older (they are two and three), I wanted to start sharing some of my favourite recipes with them. We've been baking regularly and it has become a treasured activity to do with them. These jam doughnut cupcakes are a favourite bake. They are very sweet and definitely a treat but my children adore making them.

Ingredients

• 200g unsalted butter at room temperature
• 200g caster sugar
• 3 medium eggs
• 200g self raising flour
• Milk (just a dash)
• Jam (any flavour or consistency is fine. I've used a high quality strawberry jam)
• 50g of granulated sugar

Method

Step 1

Preheat the oven to 160°C

Step 2

Mix 200g of caster sugar with 200g unsalted butter. Use an electric whisk and beat for a few minutes.

Step 3

Add the eggs into the mixture, one at a time, and mix each thoroughly before adding the next one.

Step 4

Fold in 200g of self raising flour. Add just a dash of milk so that the cake batter has a nice consistency.

Step 5

Put 12 muffin cases into a muffin tray. Add a good spoonful of the mixture to each of the cases. Then add around half a teaspoon of jam onto the mixture. Then finally use the rest of the batter to add another good spoonful of the cake mixture to each of the cases. The jam should be completely concealed by the cake mixture.

Step 6

Bake for 25 minutes at 160°C

Step 7

When the cakes are finished allow them to cool a little on a wire rack.

Step 8

Then, while the cakes are still warm but not hot, take them out of their cases and roll them in granulated sugar. Don't worry if some of the jam has escaped to the edge. They will still roll in the sugar just fine.

Step 9

Place them either back into their baking case upside down or into a fancy case, like these Elvis the Elephant ones. Then enjoy!