Doughnut Cupcakes Recipes

CHOCOLATE DOUGHNUT CUPCAKES

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 18 regular-size muffin cups.
• Chop doughnuts. In large bowl, mix whipping cream, vanilla and eggs with wire whisk until blended. Gently fold in chopped doughnuts and chocolate chips. Divide batter evenly among muffin cups, filling each with about 1/3 cup batter or until almost full.
• Bake 17 to 19 minutes or until set. Cool 10 minutes; remove cupcakes from pans to cooling rack. Cool completely.
• Spoon frosting into decorating bag fitted with large round tip. Pipe frosting around edge of each cupcake, leaving center unfrosted. Decorate with sprinkles. Store loosely covered.

MINI DOUGHNUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 24 minit (1 3/4 inch) muffin pan cups. Combine sugar and cinnamon in small bowl.
• Mix cake mix, water, oil and eggs according to package directions, stir nutmeg into batter. Fill prepared muffing cups two-thirds full.
• Bake about 12 minutes or until lightly browned and toothpick inserted into centers come out clean.
• Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated.
• Save any remaining cinnamon-sugar mixture from this recipe to sprinkle on toast or pancakes.

DOUGHNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Beat together the softened butter, sugar, eggs, flour, milk and baking powder in a large bowl. Beat together until you have a smooth batter.
• Line a 12 hole bun tin with cases. Fill the cases two-thirds full with the batter. Then make a small dip in the batter and add 1 tsp jam into the dip. cover with another tsp of cake batter and repeat for the remaining cupcakes. bake in the oven for 25 mins until risen and cooked through.
• Brush some melted butter over each cake then sprinkle with the crushed sugar and serve.