Super simple and a little exciting, these jammy cupcakes are so much fun! Fill them with any jam you like and you’ve got yourself a little ‘sort-of’ doughnut! I always have half finished jars of jam that hang around for ages. I think jam’s fallen out of favour a bit since the rise of the sugar police, but jam on toast will forever be a classic, and here’s a great way to use up the rest! You can use whatever jam you wish. And if it’s homemade, all the better! (By someone else… who has time to make jam…?!)
100g baking spread
100g caster sugar
1tsp vanilla extract
140g self raising flour
- Preheat your oven to 180°C/160°C fan/Gas Mark 4 and line a muffin or cupcake tray with paper or silicone cases.
- Beat the butter and sugar together before adding the vanilla extract and eggs.
- Combine so it’s light and fluffy, then add the flour and mix again.
- Spoon half the mixture into the cake cases, making sure the mix touches the sides of the case. You want to make a nice base for the jam so it doesn’t escape!
- Add a teaspoon of jam to each case and spoon the rest of the mixture on to each one. It’s better to have a fatter bottom layer for the jam to rest on, and just a thin layer on top, otherwise you run the risk of the jam sinking to the bottom. It should sit nicely in the middle, though.
- Pop in the oven and bake for 20 minutes until they’re just starting to go golden on top.
- Cool and dust with icing sugar.