Cream-Filled Doughnut Cupcakes
Apr 28, 2013 15:28:36 GMT -5
Post by PurplePuppy on Apr 28, 2013 15:28:36 GMT -5
Cream-Filled Doughnut Cupcakes
Ingredients: (makes 16- 18 cupcakes)
Cupcakes:
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar (packed)
2 t. vanilla
2 eggs
2 1/3 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. milk
Cream filling:
1 stick (4 oz) butter
3/4 c. powdered sugar
1 t. vanilla
Chocolate glaze:
1 c. dark chocolate chips
6 T. butter
Directions:
Preheat oven to 350F degrees
In a large mixing bowl, combine butter, both sugars and vanilla. Beat on medium until combined.
Add eggs, one at a time, beating in between.
In a medium bowl combine flour, powder, soda and salt and blend.
Add flour mixture and milk, alternating between the two and beating well in between.
When batter is complete, scoop about 1 c. of batter into a large zip-top bag.
Clip corner and pipe into a Wilton Mini Doughnut Pan- fill each doughnut opening a little less than 1/2 full. (I use an electric mini-doughnut maker)
Bake mini doughnuts for about 5-6 minutes and cool on a rack.
Decorate them as desired (cinnamon, powdered sugar…I used a simple powdered sugar/milk glaze with food coloring and sprinkles)
Scoop remaining batter into cupcake liners in a cupcake tin, filling them about 2/3 full.
Bake at 350F degrees for about 18-20 minutes (test them when they come out, the centers took a little time to bake all through)
Cool cupcakes and core them (I use a Cupcake Plunger so that I have nice little circles to set back on top of the filling when I’m done.)
Make filling: Place butter, powdered sugar and vanilla in a medium mixing bowl and beat on high until light and fluffy.
Place filling in a zip top bag and pipe evenly into each cupcake. Place the cut-out top of the cupcake back on.
Make glaze by melting the chocolate chips and butter together in the microwave in 30 second increments stirring until smooth and shiny.
Cool just a little (so its easy to handle) and spoon or pipe onto top of each cupcake.
Before the glaze hardens, place a mini doughnut on top for decoration.
Ingredients: (makes 16- 18 cupcakes)
Cupcakes:
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar (packed)
2 t. vanilla
2 eggs
2 1/3 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. milk
Cream filling:
1 stick (4 oz) butter
3/4 c. powdered sugar
1 t. vanilla
Chocolate glaze:
1 c. dark chocolate chips
6 T. butter
Directions:
Preheat oven to 350F degrees
In a large mixing bowl, combine butter, both sugars and vanilla. Beat on medium until combined.
Add eggs, one at a time, beating in between.
In a medium bowl combine flour, powder, soda and salt and blend.
Add flour mixture and milk, alternating between the two and beating well in between.
When batter is complete, scoop about 1 c. of batter into a large zip-top bag.
Clip corner and pipe into a Wilton Mini Doughnut Pan- fill each doughnut opening a little less than 1/2 full. (I use an electric mini-doughnut maker)
Bake mini doughnuts for about 5-6 minutes and cool on a rack.
Decorate them as desired (cinnamon, powdered sugar…I used a simple powdered sugar/milk glaze with food coloring and sprinkles)
Scoop remaining batter into cupcake liners in a cupcake tin, filling them about 2/3 full.
Bake at 350F degrees for about 18-20 minutes (test them when they come out, the centers took a little time to bake all through)
Cool cupcakes and core them (I use a Cupcake Plunger so that I have nice little circles to set back on top of the filling when I’m done.)
Make filling: Place butter, powdered sugar and vanilla in a medium mixing bowl and beat on high until light and fluffy.
Place filling in a zip top bag and pipe evenly into each cupcake. Place the cut-out top of the cupcake back on.
Make glaze by melting the chocolate chips and butter together in the microwave in 30 second increments stirring until smooth and shiny.
Cool just a little (so its easy to handle) and spoon or pipe onto top of each cupcake.
Before the glaze hardens, place a mini doughnut on top for decoration.