Jelly Donut Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Cupcakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
  • ½ tsp salt
Jelly filling
  • 1 punnet strawberries, finely chopped (around 2 cups)
  • Juice of ½ lemon
  • 2 tbsp cornstarch
  • 2 tbsp icing sugar (tailor this depending on how sweet your strawberries are)
Cinnamon Sugar Icing
  • 230g butter, softened
  • 6-8 cups icing sugar
  • ½ cup milk, room temperature
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Jelly filling
  1. Finely chop strawberries and place in a small saucepan over medium heat.
  2. Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
  3. Remove the mixture from the heat and allow to cool, if it’s still a bit chunky then squash with a potato masher.
  4. Make a small cross with a sharp knife in the top of each cupcake. Pour strawberry filling into a piping bag with small nozzle attached and pipe cooled strawberries into each cupcake.
Cinnamon Sugar Icing
  1. Place the softened butter in a large mixing bowl and beat until smooth.
  2. Gradually add in 4 cups of sugar, then the milk, cinnamon and vanilla (adding gradually prevents the icing from going grainy).
  3. Beat for around 3-5 minutes until smooth and creamy.
  4. Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
  5. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
Recipe by Love Swah at https://loveswah.com/2013/07/jelly-donut-cupcakes/