Doughnut Cupcakes
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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.
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