Jubilee cupcakes (aka doughnut muffins!)
For anyone celebrating the Queen’s Platinum Jubilee (or anyone who just likes delicious cupcakes!), this is a great recipe! I chose it as it has jam in the middle and sugar on top, so I got the red and white colours.
You can vary the size of the cupcakes - just adjust the baking time. I used a muffin tin but put cupcake cases in and that worked. The recipe is from the BBC Good Food book “Easy baking recipes”.
You will need:
Muffin or cupcake tin
Muffin or cupcake cases
Kitchen scales
Jug
Small (microwaveable) bowl
Knife
A large plate
Large bowl
Balloon whisk
Large metal spoon for mixing
Fork
Measuring spoons
Ingredients:
140g butter
140g caster sugar (plus about 3 extra tablespoons, for the topping)
200g plain flour
1 teaspoon bicarbonate of soda
100g natural yoghurt (I’ve used both milk and vegan kinds and both worked)
2 large eggs
1 teaspoon vanilla extract
12 teaspoons of seedless raspberry jam (or one teaspoon for every cupcake)
Here goes:
Heat your oven to 190C/ 170C fan/ Gas 5.
Put your muffin/ cupcake cases in the tin.
Cut your butter into small pieces and put into a small microwaveable bowl. Melt the butter in the microwave (in mine it takes a minute, but it’s good to check earlier). Leave to one side to cool a little.
Mix the sugar, flour and bicarbonate of soda in a large bowl.
Beat your eggs in a jug with a fork or balloon whisk.
Add the yoghurt and vanilla to the eggs and whisk together.
Tip the jug’s contents and the melted butter into the dry ingredients in the large bowl and quickly fold in with a large metal spoon to combine.
Use up two-thirds of the mixture, by dividing it amongst the muffin cases.
Carefully add a teaspoon of jam to the centre of each muffin.
Cover each muffin with the remaining mixture, so each muffin is no more than 3/4 full.
Bake for 16 to 18 minutes until risen, golden and springy to the touch.
Take out of the oven and leave to cool for 5 minutes (set a timer, if you might forget, like me).
Put the extra 3 tablespoons or so or sugar on a large plate.
Roll the tops of the muffins in the sugar.
Leave to cool further - but they are really nice to eat when warm.