found in Baking - Individual Cakes, Buns & Biscuits
Prep: 20 minutes
Cook: 18 minutes
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven.
- 340g golden caster sugar
- 200g flour (plain)
- 1 tsp bicarbonate of soda
- 100ml natural yogurt
- 2 eggs, beaten
- 1 tsp vanilla extract
- 140g butter, plus extra for greasing
- 12 tsp raspberry jam, seedless
Heat oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.