Jam Doughnut Cupcakes
CUPCAKE: 120g unsalted butter, softened 250g caster sugar 2 large, free-range eggs 1 tsp vanilla extract 1/2 tsp cinnamon powder 240g plain flour 1 tsp baking powder Âź tsp salt 240ml full-cream milk 150g frozen raspberries, crumbled Pre-heat oven to 180C fan-forced. In a mixer fitted with the paddle attachment, cream the butter until light and fluffy, 1-2 minutes. Add sugar gradually and beat until fully incorporated. Add vanilla and cinnamon, then eggs one at a time. Sift together the flour, salt and baking powder. Fold flour and milk alternately through the batter and divide between 12 cupcake cases. Top with crumbled frozen raspberries and bake 20-22 minutes or until lightly golden on top. TO FINISH: 5g cinnamon 50g caster sugar 50g melted butter 150g cream cheese 80g unsalted butter, softened 500g pure icing sugar 200g raspberry jam In a bowl, whisk cinnamon and sugar together. Brush tops of cupcakes lightly with melted butter and dust with cinnamon sugar. Set aside. Whip cream cheese and butter together until light, fluffy and no lumps remain. Slowly add icing sugar and whip until fully combined. Pipe onto cupcakes with a round nozzle, and set aside in the fridge to firm slightly. Finish with a dot of raspberry jam on top and serve.
JULIA TAYLOR Runner-up for MasterChef 2012, Julia Taylor is currently an apprentice pastry chef with Adriano Zumbo in Sydney and studying p...