Doughnut cupcakes

Everyone loves doughnuts and cupcakes, so the next natural step... doughnut cupcakes! This combination of two desert favourites is heavenly, and very easy to make. There's a lot to like here.

Doughnut cupcakes
Prep time:  30 minutes
Serves: 12
Cooking temp:Gas 4, 180C
Cooking time:  25 minutes

Ingredients
200g soft margarine, plus 1 heaped tsp extra, melted
200g golden caster sugar
3 large eggs
300g self-raising flour
100ml milk
1/2 tsp baking powder
Jam such as strawberry or raspberry (you'll need about 2/3 of a jar)
Sugar cubes, roughly crushed, or granulated sugar (approx. 4 cubes or a few tsp of sugar)

Method

1. Preheat the oven. Line a 12 hole muffin tin with muffin cases.
2. Separate one of the eggs into small cups and beat the other two into the egg yolk. You don't need the single egg white (why not make meringue?) - leaving you with two eggs plus one extra yolk.
3. In a large bowl, combine the soft margarine, caster sugar, eggs, flour, milk and baking powder until you have a pale, smooth batter.
   
4. Fill the cases with half the batter, then make a small dip in each one. Spoon 2 tsp of jam in each (I did one strawberry and one raspberry).
   
5. Cover with the remaining half of the batter. Bake for 25 minutes until risen and golden. Take out the cupcakes and leave to cool.
   
6. Brush the melted margarine over the cupcakes, and sprinkle with the sugar.
   

They will keep for 2 days in an airtight container. (Will they last that long?)