These cupcakes combined the fried goodness of a doughnut with the cake-y softness and taste of a cupcake! Fill them with your favorite filling and trim however you please.
Step 1: Cupcake ingredients
The cupcake on the inside of the "doughnut" is just your average yellow cake. The recipe I used is from thecupcakerecipe.com, it makes 12 cupcakes.
Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Step 2: Cupcake Construction pt.1
Preheat oven to 350 degrees. Grease a standard (12-cup) muffin tin (you won't need cupcake papers to line it). In a small bowl, whisk together the 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt; set aside. In a liquid-measuring cup, mix 1/2 cup milk and 1 tsp vanilla; set aside.
Step 3: Cupcake Construction pt.2
In a large bowl, with an electric mixer, beat 1/2 cup (1 stick) butter and 3/4 cup sugar until light and fluffy, 3 to 4 minutes. Add the 2 eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients.
Step 4: Cupcake Construction pt.3
Divide batter evenly among prepared muffin cups (I like to use a 1/4 cup measuring cup).
Bake for 15 minutes (you want it to be not completely finished, deep frying will do that).
Let sit in the tin for about 5 minutes and then allow to cool.
Bake for 15 minutes (you want it to be not completely finished, deep frying will do that).
Let sit in the tin for about 5 minutes and then allow to cool.
Step 5: Filling the Cupcake
I filled my cupcakes with a store bought raspberry jam. I have found that the best way to fill the cupcakes for deep frying is to poke a hole in the top with a pinky (clean hands of course!), wiggle it around to make a hollow space inside. Then put enough jelly to fill the cupcakes in a piping bag (plastic bags with a clipped tip work too) and use a metal piping tip to fill them to the top.
Step 6: Fry Batter
Before you start making the fry batter I would suggest heating up a home deep frier (if you don't have a deep frier 3 inches in of oil in a pot). You'll want to get the oil temperature to 375° F for frying.
While that's heating up time's time to start the fry batter. The recipe I used is adapted from a recipe on cooks.com and it is as follows:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
1/2 tsp vanilla extract (optional)
All you have to do is mix all of the ingredients together and it's done!
While that's heating up time's time to start the fry batter. The recipe I used is adapted from a recipe on cooks.com and it is as follows:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
1/2 tsp vanilla extract (optional)
All you have to do is mix all of the ingredients together and it's done!
Step 7: Deep Frying
Once the oil is to 375° F you are ready to get frying! Batter the cupcakes one at a time and place them in the hot oil until golden.
If you want the cupcake to be sugar coated like some in the first photo I should, you will want to roll the cupcake in sugar while it's still warm (DON'T do it right out of the oil, you might burn yourself!)
If you want the cupcake to be sugar coated like some in the first photo I should, you will want to roll the cupcake in sugar while it's still warm (DON'T do it right out of the oil, you might burn yourself!)
Step 8: Chocolate Frosting
I found the chocolate frosting recipe on food.com on a page called "Krispy Kreme Doughnut Copycat". They also have a recipe for making a glaze for glazed doughnuts, but I chose not to do any.
I cut their recipe in half and still had extra
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips
Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
When I frosted them I tried to spread it on with a knife, I would now suggest dipping the top of the cupcake in it to get a nicer looking product.
I cut their recipe in half and still had extra
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips
Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
When I frosted them I tried to spread it on with a knife, I would now suggest dipping the top of the cupcake in it to get a nicer looking product.
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this recipe appears to use baking powder rather than yeast. the would be more similar in texture to the traditional cake-doughnut.
but thanks for making me think about malasadas, menahunie. i'm way to far away from leonards now. going to have to do some research online, unless you happen to have a good recipe?
-dL-