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.
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.
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.