These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven.
Heat 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.
Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the center of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
Leave the muffins to cool for 5 mins before lifting them out of the tin and rolling in the extra sugar.