Thursday, July 19, 2012

Mini Doughnut Cupcakes

Inspired by the Calgary Stampede staple mini doughnuts, I used my flour-based butter cream frosting recipe to make a cinnamon-sugar sweet treat for Dave's co-workers.

The cupcake could easily be made with any yellow cake recipe, even **gasp** yellow cake mix from a box.

Makes two dozen cupcakes


1 1/2 cups sugar
1/4 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 vanilla beans
1 teaspoons of vanilla extract
1 1/2 cups butter, room temperature
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon pure vanilla extract
1 tablespoon cinnamon
1 cup unsalted butter, room temperature
1 1/2 cup sugar
2 tablespoons cinnamon
1/4 cup sugar

To prepare the frosting, combine the sugar, flour, cornstarch and salt in a medium bowl. Slowly whisk in the milk until the mixture is smooth.
Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Add the seeds from the vanilla pods. Cook the mixture over medium heat, whisking constantly, until the mixture boils and thickens, about 5 to 10 minutes.
Transfer the mixture to a bowl and allow to cool completely to room temperature.
Once the frosting is cooled, transfer to the bowl of a stand mixer and add the vanilla extract and cinnamon. Beat on low speed until combined. Add the butter, one tablespoon at a time, beating until all the butter has been incorporated. Increase the speed to medium-high and whip the frosting for five minutes.
Chill in the refrigerator for about 1 hour to stiffen.
To prepare the cupcakes, preheat the oven to 350 F. Line two standard muffin tins with paper liners.

In a small bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add half of dry ingredients, followed by the milk and vanilla, then the remaining dry ingredients. Mix just until incorporated, do not over mix.

Divide batter evenly among the prepared muffin tins. Bake 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely.

Frost the cupcakes with the cooled frosting. If it is too stiff to pipe, allow to sit at room temperature for a couple minutes.

Combine the cinnamon and sugar in a small bowl. Sprinkle the frosted cupcakes with the cinnamon sugar, shaking off any excess.


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