Tea Cupcakes

These aren’t quite cupcakes, but they are not quite tea cakes either. They are like tall, jam filled tea cakes. Fluffy and cinnamon-ey with a warm tart center. All you need is a cup of tea and a partner and you’re in for a great Sunday afternoon. 

Tea Cupcakes 

2 cups flour

1 cup sugar

3 tsp baking powder

½ tsp salt

½ tsp nutmeg

1 tsp cinnamon

½ cup butter melted and cooled slightly

1 cup milk

2 eggs

1 tsp vanilla

Raspberry jam

Icing sugar

Preheat oven to 350. Combine the dry ingredients (through cinnamon). Combine the wet ingredients in a separate bowl. Slowly add the dry ingredients bit by bit to the wet.

Grease a muffin pan and fill the cups up about half way with the batter. Spoon a heaped spoonful of jam into the middle of the cup. Then full up the muffin cup with more batter until it almost reaches the top. 

Bake for 12-15 mins until golden around the edges. Dust with icing sugar. Serve warm with tea and cozy socks.