These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Prep:20 mins
Makes 12
140g golden caster sugar, plus 200g extra for dusting200g plain flour1 tsp bicarbonate of soda100ml natural yogurt2 large eggs, beaten1 tsp vanilla extract140g butter, melted, plus extra for greasing12 tsp seedless raspberry jam
STEP 1Heat oven to 190C/170C fan/gas 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.STEP 2Divide 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.STEP 3Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
