Doughnut Cupcakes for National Doughnut Week

Everyone loves a doughnut – jam filled, iced rings or any shape rolled in sugar – it really doesn’t matter! When I found out it was national doughnut week and having already made some mini ring doughnuts, I decided to try a new recipe with a new skill that required mini fried doughnut balls as a cupcake decoration.

This particular recipe came from the Hummingbird Bakery book, Home Sweet Home. Sponge with a jam centre topped with cinnamon buttercream icing and a cinnamon sugared doughnut ball.

These cupcakes took the whole afternoon to make and although it didn’t say in the book, I found out the next day that they need to be eaten the day they’re made as the doughnuts just don’t last. The sugar had absorbed and the doughnuts turned hard. The other thing that the recipe didn’t say was that the quantities to make the doughnuts would make more than you need to decorate the cupcakes, so you either need to reduce the quantities or be prepared to have leftovers.

Now I’ve got a few things that could be considered if you’re trying this recipe or if I come to make these again. Overall, it’s not a complicated recipe to make. The doughnuts take the time and after two hot oil war wounds, it is essential that you take care when frying them, do them one at a time – it may take longer but it’s easier. My dad also said that while he liked the cupcakes as they are, he thought apple flavoured jam would have been nice to complement the cinnamon spice.

If you would like to give these cupcakes a try, the recipe is below. Happy Baking!

Note: The below recipe is the exact quantities as stated in the Hummingbird Bakery book.

Doughnut Cupcakes, Home Sweet Home by the Hummingbird Bakery, p.16-19

Ingredients:

For the cupcakes:

70g unsalted butter (I used Flora Freedom – dairy free)

210g plain flour

250g caster sugar

1 tablespoon of baking powder

½ teaspoon of salt

210ml whole milk (I used almond milk)

2 large eggs

100g strawberry jam (I didn’t measure mine out, I just put in a spoonful of jam in each cupcake)

For the cinnamon sugar:

Note: There will be a lot left over

1 teaspoon of cinnamon

100g caster sugar

For the doughnuts:

Note: This will make more doughnuts than cupcakes

250g plain flour

¼ teaspoon of salt

½ teaspoon of baking powder

35g unsalted butter (I used Flora Freedom – dairy free)

35g caster sugar

1 large egg

125ml whole milk (I used almond milk)

1 litre sunflower oil

For the buttercream icing:

Note: The below quantities make a lot of icing, I halved the recipe and still had enough for 15 cupcakes

660g icing sugar

1 teaspoon of cinnamon

210g unsalted butter (I used Flora Freedom – dairy free)

60ml whole milk (I used almond milk)

How to…

Preheat the oven to 170°C and line your cupcake tins with paper cases

First, make the sponge by whisking together the butter, flour, sugar, baking powder and salt until they form a crumb-like consistency

In a jug, mix together the milk and eggs

Gradually pour the liquid into your mixing bowl and whisk the mixture until it’s combined and there are no lumps

Divide the mixture between the paper cases and bake your cupcakes in the oven for 20-25 minutes

Leave them to cool on a wire rack completely before decorating them with the icing and mini doughnuts

To make the cinnamon sugar, mix the cinnamon and sugar in a bowl and set aside until needed

To make the doughnuts, sift the flour, salt and baking powder in a bowl and using your fingertips, rub in the butter until the mixture forms rough crumbs

Add the sugar and mix through

In a separate jug, mix the egg and milk together and then add the mixture to the crumb mixture and stir all the ingredients together to form a dough

Line a baking tray with baking parchment and then on a lightly floured surface, roll out the dough to about 1cm thick and using a 1-2cm round cookie cutter, cut out small round doughnuts and place on the baking tray

making doughnutsIMG_1726IMG_1729

Line another tray or plate with kitchen paper and set to one side

In a large pan, heat the oil to 140-160°C

heating the oil

Using a slotted spoon carefully place the doughnut balls into the oil one at a time and fry the doughnuts until they are an even golden brown colour

When the doughnuts are done, take out using the slotted spoon and place them on the plate with the kitchen paper to cool slightly

mini doughnuts

Once cooled, roll them in the cinnamon sugar and place them on the baking tray

mini doughnuts

To make the buttercream icing, whisk together the icing sugar, ground cinnamon and butter until combined and there are no large lumps of butter

Gradually pour in the milk and whisk together until combined and the icing is light and fluffy

Once the cupcakes are cool, use a knife to make a hollow in the centre of each cupcake and retain the cut-out piece of sponge

Spoon a teaspoon of jam into the hollow and replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure the top is level with the rest of the cake

jam filling

To decorate the cupcakes, spoon a generous amount of icing onto each one and gently smooth over with a palette knife

doughnut cupcakes with cinnamon icing

Top each one with a mini doughnut ball

Doughnut CupcakesIMG_1812IMG_1752

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