Jelly Donut Cupcakes
Before bakingNotes
Tasting
These were delicious; dense and moist, with an acidity kick from the vinegar that mellows the sweetness of the batter and jam. The photo doesn't show them dusted with powdered sugar but it is definitely a worthwhile, albeit messy, addition. Although the recipe recommends using cheap jam to give the cupcakes an authentic donut profile, I actually made a second batch with a lovely chianti leavings jam that was less cloyingly sweet and infinitely more sophisticated on the palate.
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