Well, it's been three days now. You should've had time to absorb the magnificence of those banoffee cupcakes (please let me know if you try them, I delight in sharing yummy things). Which means that it's probably okay to do another post. Not that there's anything particularly special about these cupcakes. They were another experiment that semi worked and were yummy enough, but I'm not sure I'd do these again unless I needed to use up ingredients.
Jam and Custard Cupcakes
Your regular batch of vanilla cupcake batter
Your favourite jam, heated and strained to get rid of pips and to turn it into that wonderful pouring consistancy
The custard topping from the Rhubarb and Custard cupcakes of yore.
Put batter into cupcake cases, drizzle liberally with the strained jam and bake. When cool, spread another layer of jam on top before topping with the custard. In the words of Alexander the Meerkat, simples!