Well, it's been a busy day and so this is a little rushed but I thought I better pop these lovelies on. They were so popular with everyone! I don't really know what it is about them, as all they really are is cupcakes with jam in the middle and sugar on top but, they are divine! Although, the texture of the cake it's self isn't totally cakey, more of a cake, muffin and doughnut mutation.
Not too sweet but plenty sweet enough, soft and crumbly with gooey jam. The only thing I will say is they are a tad messy.. sugar gets everywhere!
They were dead simple too and took no time at al. You definitely don't need to leave them to cool as I would say they are best eaten warm; Not that you'll want to have them any other way they smell and look gorgeous!
Moving on as you can see I've had a bit of a change about, again... I had been wanting to do something different and I can't decide whether or not this design is right for the blog? Give me your opinions, is it easy enough to read?
Sorry for such a short post, hope you've all enjoyed your weekend?
Much Love Alex-Rose xxx
- 200g unsalted butter, softened (plus another tbsp or so for melting and brushing near the end)
- 200g caster sugar (plus extra to sprinkle after baking)
- 2 Egg plus 1 egg yolk, beaten
- 300g Self-Rising Flour
- 100ml Milk
- 1/2 tsp Baking powder
- 12 tsp Strawberry jam (preferably seedless, if you're pickey)
- Granulated Sugar (for rolling the doughnuts)
Pre-heat oven to 180c/160 for a fan
Put the softened butter, caster sugar, eggs, flour, milk, and baking powder into a bowl and beat well until totally smooth and even. Line a twelve whole baking tray with paper cases and put 1 small tsp of mixture into the bottom of the cases them add teaspoon of jam and them cover that with another tsp of mixture.
Place into the oven for 20-25 minutes or until just golden and well risen.
Leave to cool ever so slightly, while they are cooling melt around two tablespoons of butter and them generously brush the cakes with it. Take out a plate or large bowl and cover the bottom with a layer of sugar them roll the tops of the cakes in the sugar.
Enjoy warm, or cold and keep for up to two days.