This jam doughnut will not stay long on the cake stand!!!! They are yummy
Use a silicone muffin tray for these muffins so they pop out easily or place in a metal tray without paper cases.
- 200g butter, softened
- 200g caster sugar
- 3 eggs
- 300g self raising flour
- 100ml sour cream or creme fraiche
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 12 tsp strawberry jam
- 3 tbsp caster sugar to dust
Set the oven to 180C/160C for fan oven.
Beat the butter and sugar together until light and creamy, then beat in the eggs one at a time until smooth. Add remaining ingredients and beat well until just smooth.
Place a little of the mixture into each muffin hole. make a dimple the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.
Bake for 25 minutes until risen, golden and just firm to the touch.
Allow to cool for 10-15 minutes then remove from the moulds and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.