I have a secret love for jam doughnuts. And on a trip to Melbourne I discovered hot fresh jam doughnuts, om nom nom so good.
These are no where near the same thing, but they do bear quite a large resemblance to the jam doughnut even though they are not fried. Best as hot as you can stand out of the oven but they do heat up well in the microwave too.
Recipe after the jump…
Adapted from taste.com.au
Ingredients
2 cups flour
2 tsp baking powder
2/3 cup caster sugar
1/2 cup caster sugar to coat
1/3 cup vegetable oil
1 egg
175ml buttermilk
1 tsp vanilla extract
about 5 tsp of jam (I used rasperry and cherry)
100g unsalted butter
1 tsp ground cinnamon
Preheat oven to 180°C and line a 12 cup standard muffin tin with cupcake cases (my batch only made 8).
Place the flour, baking powder and the first measure of caster sugar into a medium sized bowl.
In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine.
Place a large spoonful of the mixture in each case and make an indent in the centre. You want to fill them enough so that the jam will not seep throught the mix into the bottom of the case. Fill each indent with a generous 1/2 teaspoon of which ever jam you like. Cover the jam with the remaining mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.
Meanwhile, melt the butter. Combine the extra caster sugar and the cinnamon in a large bowl. When the cupcakes are cool enough to handle, I find practically straight away, dip each cupcake into the melted butter and then roll in the cinnamon sugar. Serve while still warm.
My mum makes these all the time and they taste just like jam donuts…. sooo good