9 people made this

    About this recipe: 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 left overs can be divided between cakes though.

    Alix_96 Cheshire, England, UK


    • 90g plain flour
    • 1/2 tbsp baking powder
    • 1/2 tbsp custard powder
    • 90g unsalted butter- softened
    • 90g (golden) caster sugar
    • 2 eggs- beaten
    • 1 tsp vanilla extract
    • 30g jam (any flavour or brand)
    • Icing sugar for dusting


    1. preheat oven to 190'C. 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 15-50 mins until well risen and firm to the touch. Trabsfer to a wire rack in their cases to cool.
    5. Once cool, dust with the icing sugar and enjoy!
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    big hit with the kids  -  19 Mar 2017

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