Doughnut Cupcakes
It’s a cupcake that bows in the presence of the mighty doughnut; taking on its personality but with none of that boiling oil business.
There are so many recipes out there for this kind of thing, but they all seemed so cakey – you’re not going to pull off the homage to doughnut-ism with a cake crumb, so I was downright excited when I stumbled across this recipe in my little darling, ‘Goodfood 101 teatime treats’.
I altered the method slightly to my ‘all in one, but in 2 goes’ method because I’m not a fan of the ‘all in one method’ – that’s just asking for a tough cake.
I also changed the jam from strawberry to raspberry and I sieved it to remove the seeds. Far more doughnutty that way.
This recipe was intriguing because the proportions are different and you are rewarded with a coarser crumb – far nearer the doughnut. Having said all that, don’t be fooled into thinking this is a doughnut because it definitely is not. If anything, it’s a cupcake/muffin hybrid with a big nod in the doughnut’s direction.
Oh yes, I forgot to add. It’s delicious and horribly more-ish.
Usual prep. Preheat oven to GM4/180C/350F and line a 12 hole muffin tin with paper cases.
In a large bowl, put 200g softened unsalted butter and 200g caster sugar. Cream until fluffy (high five!) with a hand held electric whisk.
In a small bowl, beat together 2 eggs and another egg yolk. Really beat them well because they’ll get precious little beating once they go into The Big Bowl.
To this, add 300g self-raising flour, 1/2 tsp baking powder and 100ml milk
I know. It’s terrifying. Glue – that’s all I could think. Glue. But, no; couldn’t be further from glue. I promise.
At this point, I stirred it with the hand-held whisk, but I didn’t switch it on until there was a hint of a coming together – just 2 or 3 circuits of the bowl, then switch it on.
Another few circuits of the bowl with the motor going
and finish off with a spatula
Start dividing the batter amongst the paper cases – fill them about 1/2 to 2/3 full because you’ll need about a tablespoon of batter per cake to top them off with. Make a little indentation with your spoon as you fill them
Fill those little indentations with 1 tsp of your seedless raspberry jam (I forced mine through a nylon sieve because I love the raspberry jam we have, but there is no room for seeds here, oh no)
Then add a tablespoon or so of batter on top of the jam and spread it out with a dear little spatula. I felt a little anxious at this point because it’s really difficult to cover the jam completely, but as it turned out, it pretty much sorted itself out in the oven. that’s a result, hey?
Bake for 25 mins, until golden and risen.
Prepare a wire rack to cool them on. Put a sheet of newspaper underneath it because there will be a sugar shaking frenzy imminently. Melt about 50g more unsalted butter and locate a pastry brush.
Remove your baked beauties from the oven and transfer them to your wire rack. Start painting them with the butter.
Then sprinkle some sugar over them – you want a decent coating.
because the sugar will melt into the butter a bit (wipe drool on sleeve at this point)
You can eat these warm or cold, they are (genuinely) equally delicious. I had a rabid 4 yr old climbing up my body to get to them, so we shared a warm one. Cake, that is.
So strip the paper case off. Ohhhh hello, dear.
And have a lookie
Give child the small half. Eat.
————–
Doughnut Cupcakes
PRINT THIS RECIPE (opens in a new window)
adapted from recipe in ‘GoodFood 101 teatime treats’
200g unsalted butter, softened (plus another 50g or so, melted – to brush on after baking)
200g caster sugar (plus extra to sprinkle after baking)
2 eggs, plus 1 yolk, well beaten
300g self-raising flour
100ml milk
1/2 tsp baking powder
12 tsp sieved or already seedless raspberry jam
Preheat oven to GM4/180C/350F
Line a 12 hole muffin tin with paper cases.
Cream the butter and sugar together until fluffy.
Add the eggs, flour, baking powder and milk, beat together as gently and quickly as possible. Finish off with a large spatula.
Fill the cases 1/2 – 2/3 full and using a teaspoon, make an indentation in the middle of each.
Spoon 1/2 – 1 tsp of jam into the indentation.
Spoon a tblsp of batter over the top and smooth over to cover the jam.
Bake for 25 mins, until risen and golden.
Leave in the tins for 5 mins, then transfer to a wire rack with a sheet of paper underneath to catch the sugar you’re about to fling everywhere.
Brush the top of the cupcakes with melted butter and sprinkle generously with sugar.
Serve warm or cold – they keep for 2 days.
I want and need one of those doughnut cupcakes NOW please Anna!!
LOL Isobel! They’re really quick to make, but even easier to eat, unfortunately
)
Made your DoughMuffs last weekend, and they were truly scrummy, my friends have demanded more! One problem was that my home made strawberry jam, which is a bit runny, sank to the bottom. Can you suggest a way of getting more jam into the DoughMuff without it seeping out or sinking?
Hi Pippa!
Hmmm. I used shop-bought jam and even though I sieved it, it still had that oddly viscous quality that only shop-bought jam has. So as heartbreaking as it sounds, I think you would have more luck with a commercial jam – either that or overcook your lovely homemade jam to make it stiff!
They are horribly moreish aren’t they? Thanks for getting in touch
I made these but used lemon curd as I had no jam and they were delicious – and still as lovely the next day – can’t say after that because they have all gone! But not too much of a problem as my gran always used to say that it’s not fattening if its home made!
Oooh, I’m glad you liked them Dee – lemon curd is a genius idea! Oh how I adore lemon curd…
I love what your Gran said. LOL, I think I just found my newest mantra!
Thanks for leaving a message