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Before you jump to Doughnut cupcakes recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
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We hope you got insight from reading it, now let’s go back to doughnut cupcakes recipe. You can cook doughnut cupcakes using 26 ingredients and 16 steps. Here is how you do that.
The ingredients needed to make Doughnut cupcakes:
- Provide For the sponge
- Use 70 grams unsalted butter, softened
- Use 210 grams plain flour
- Provide 250 grams caster sugar
- You need 1 tbsp baking powder
- Get 1/2 tbsp salt
- Prepare 210 ml whole milk
- Prepare 2 large eggs
- Provide 100 grams strawberry jam (or any jam you like!)
- Provide Cinnamon sugar
- Provide 1/2 tsp ground cinnamon
- You need 50 grams caster sugar
- Provide Doughnuts
- Take 250 grams plain flour (and extra for dusting)
- You need 1/4 tsp salt
- Provide 1/2 tsp baking powder
- Get 35 grams cold unsalted butter
- Provide 35 grams caster sugar
- Use 1 large egg
- You need 125 ml whole mill
- You need 1 liter cooking oil
- Take Frosting
- Prepare 330 grams icing sugar
- You need 1/2 tsp ground cinnamon
- Get 100 grams unsalted butter, softened
- Take 30 ml whole milk
Instructions to make Doughnut cupcakes:
- Preheat oven to 170ºC (325ºF) and line muffin tins with muffin cases
- In a bowl mix the butter, flour, sugar, baking powder and salt together. I used an electric hand whisk but you can use whatever you find easy. Mix until it forms a crumb type consistency
- In a seperate bowl mix the milk and eggs
- Pour in half the egg-milk mix into the batter and mix on slow speed until the batter is combined. increase the speed to medium and pour in the remaining egg-milk mixture until the batter is mixed properly
- Now spoon the batter into the muffin cases. I used smal muffin cases not the larger cupcake cases. The smaller ones are a better portion size for kids. Fill the casees half to two- thirds full.
- Bake for 20-25 minutes or until golden brown and leave to cool
- To make the cinnamon sugar mix the cinnamon and sugar and set aside!
- The doughnut mixture makes plenty of doughnuts with some left over even after decorating the cupcakes (over 30/40 mini doughnuts) so you can decrease the recipe if you want. But I found that kids actually loved the mini doughnuts on their own too. For the doughnuts sift the flour, salt and baking powder. Then add the butter and mux with your hands to form a rough crumb like mixture. Add the sugar and mix
- In a seperate bowl mix the egg and milk together. pour this into he crumb mixture and mix well until a dough is formed
- From the dough make tiny doughnut balls about an inch big and place them in a tray or plate before cooking
- Heat the oil upto 150-160ºC (275-320ºF) and place the doighnut balls in. Dont put too many in at once like I did!! Fry them until theyre golden brown and then drain them until theyre cool
- Once the doughnuts are cooled down roll them in the cinnamon sugar until theyre coated evenly
- For the frosting mix the icing sugar, cinnomon and butter togetger on a low speed until there are no lumps. Gradually add the milk and mix on slow speed and when the milk is mixed in increase the speed to high and mix until the frosting is fluffy
- Once the cupcakes have cooled use a knife to make a well in the cupcakes ( about 2 deep and 3cm wide). spoon 1 teaspoon on jam into the well and place the cut out cupcake piece back ontop of the jam. Press down slightly to make sure the cupcake is level
- Now frost your cupcakes using a palette knife and top each cupcake with a doughnut
- Enjoy!
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