Jelly Donut Cupcakes

What you'll need for the batter:

• 250 g all-purpose flour
• 150 g white sugar
• 5 g baking powder
• 5 g cinnamon
• 2 g salt
• 2 g nutmeg
• 125 g butter, melted
• 2 large eggs
• 30 g sour cream
• 125 g milk
• 15 g vanilla extract

What you'll need for the filling + topping:

• 280 g Raspberry & Champagne Preserve
• 40 g icing sugar

How to make: 

Preparing the Cupcake Batter

1. Preheat the Oven: Set your oven to 325°F. Line a muffin pan with paper liners or grease a donut pan.

2. Prepare the Dry Ingredients: Sift together the all-purpose flour, white sugar, baking powder, cinnamon, salt, and nutmeg. Set aside.

3. Mix the Batter: In a stand mixer, combine the dry ingredients with the butter. Mix until the mixture becomes crumbly. Set aside 1 cup of the mixture to use as a topping later.

4. Incorporate Wet Ingredients: Add the sour cream, eggs, vanilla extract, and milk to the remaining crumbly mixture in the mixer. Mix until the batter is well combined.

Baking the Cupcakes

1. Fill the Pan: Scoop the batter into the prepared muffin pan or donut pan, filling each cavity about 2/3 full.

2. Bake: Place the pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean.

3. Cool: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Finishing the Cupcakes

1. Coat with Icing Sugar: Once cooled, dip the tops of the cupcakes into icing sugar, coating them generously.

2. Inject with Preserves: Fill a piping bag fitted with a small tip with Raspberry & Champagne Preserve. Gently inject the preserves into the center of each cupcake.