Cupcake Sunday: Jam Doughnut Cupcakes

It's that time of week again!  Cupcake Sunday is here!  This week's cupcake is a good placeholder for the doughnut's that I've not been letting myself have.  They were very simple and super yummy!

The batter for this week's cupcake was a little different than that of most cupcakes/muffins.  It was yeast based dough that was fairly wet (and stupidly difficult to pour neatly into the mini muffin liners). When they came out of the oven I brushed them with melted butter and then dipped them in cinnamon sugar.

 

  

They're chewy like a doughnut with a delightful strawberry jam filling.  The cakes stuck to the liners a bit, but a little more cooling time will probably solve that problem.  Here's the recipe for anyone who might be interested.  Enjoy!

1 1/2 c self rising flour

1/2 c powdered sugar

1/2 c milk

2 eggs

1 tsp vanilla

1/2 tsp dried yeast

1/2 c strawberry jam

1 tbsp unsalted butter, melted

2 tbsp cinnamon sugar

Preheat the oven to 350 degrees.  Line 18 standard muffin cups with paper liners.  

Combine the flour and sugar in a bowl.  Make a well in the center.  Combine the milk, eggs, vanilla, and yeast in a small bowl. Pour into the dry ingredients and whisk until smooth.

Divide half the mixture evenly among the paper liners.  Top each with 1 tsp of jam, then cover with the remaining mixture.  Bake for 10-12 minutes, or until a toothpick comes out clean when inserted into the center of a cake.  Brush each with a little melted butter, then dip into the cinnamon sugar.  Serve the cakes warm.