My kids love doughnuts – I love doughnuts but I have never really wanted a deep fat fryer and that’s the only way of making them properly. They are a great little after school snack.
These, doughnut cupcakes go down just as well and are so easy to make. You can also freeze them.
Makes 12
Ingredients
I40g of regular caster sugar, plus
200g for coating the tops
200g plain flour
1 tsp bicarbonate of soda
100ml of plain yogurt
2 eggs, beaten
1 tsp vanilla extract
140g melted butter
A teaspoon of strawberry jam for each cake.
Preheat the oven to 190
Mix all the wet ingredients in a big bowl or stand mixer (having melted the butter- I usually do this in the microwave)
In a desperate bowl mix all the dry ingredients together – slowly combine the dry to the wet.
Put 12 cupcake cases in a baking tin and spoon 2/3 of the mixture in to each case adding a teaspoon of the jan then cover over with a little more batter for each one.
Bake for around 15 – 18 mins depending on your oven – they need to look golden and risen.
Take out of the oven and place on a cooling rack.
Pour the 200g of sugar in to a bowl and place each cupcake top down jiggling it around to cover each cupcake.
Lastly – try and eat without licking your lips!
