25 min

    The perfect combination of a doughnut and a muffin without the fattiness or hassle of a deep fat fryer. Take a bite and let the sweet jam mingle with the intense sugar - they are a true delight. This recipe makes 14 cupcakes or 12 muffins - any leftovers can be divided between cakes though.


    Cheshire, England, UK
    27 people made this

    Serves: 12 

    • 90g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons custard powder
    • 90g unsalted butter, softened
    • 90g golden caster sugar
    • 2 eggs, beaten
    • 1 teaspoon vanilla extract
    • 30g jam (any flavour)
    • icing sugar for dusting

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5. Place your cases into your tin.
    2. Place the flour, baking powder and custard powder into your large bowl. Add the butter, sugar, eggs and vanilla extract and beat well until the mixture is light and smooth.
    3. Divide half of the mixture between the cases and place a teaspoon of jam onto the centre of each (don't press down) then top with the rest of the cake mixture.
    4. Bake for 15 to 20 minutes until well risen and firm to the touch. Transfer to a wire rack in their cases to cool.
    5. Once cool, dust with the icing sugar and enjoy!

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    Reviews in English (1)


    big hit with the kids  -  19 Mar 2017