Jam “doughnut” cupcakes and Lemon curd “doughnut” cupcakes

"Doughnut" cupcakes two ways - Jam “doughnut” cupcakes and Lemon curd “doughnut” cupcakes

Following on from my apple doughnut cupcake post a while ago, I started thinking about other possible combinations.

I started off with the very vanilla cupcakes from a recent post. I doubled the recipe this time though so I would have enough to take to a friends place for dessert and have some left for Mr X to take into work (which seems to be routine these days!).

I decided on two types - lemon curd and jam filled. Lemon curd paired well with the cupcake recipe because the cupcakes require four egg whites, and the lemon curd needed four egg yolks. I decided the combination was meant to be! I also made jam filled ones because Mr X requested them.

Ingredients:
Cupcake recipe here (double batch) - makes approx 28 cupcakes

Lemon “doughnut” cupcakes

Ingredients:
14 “very vanilla” cupcakes

Lemon curd filling
Recipe here

Drizzle topping (adapted from bbcgoodfood.com)
Juice of 1 1/2 lemons (freshly squeezed, strained)
43 grams caster sugar

Method:

Bake cupcakes. Leave in pan to cool for 10 minutes before turing out onto wire rack. Hollow out the top of each cupcake (instructions here)

Put caster sugar in a small bowl and add lemon juice to it. Mix to combine. Drizzle over cupcakes while still warm.

Fill the cupcakes with lemon curd using this method.

Jam "doughnut" cupcakes
Ingredients:

14 “very vanilla” cupcakes*
* add 3/4 tsp cinnamon and 1/4 tsp nutmeg to batter

Jam filling
Approx 14 tsp good quality strawberry jam

Sugar coating
1/2 cup caster sugar
1/2 tsp cinnamon
5 tbs butter, melted

Method:

Bake cupcakes. Leave in pan to cool for 10 minutes before turing out onto wire rack. Hollow out the top of each cupcake (instructions here)

Melt a few tbs butter in the microwave safe bowl. Brush cupcakes lightly with melted butter and roll in sugar.

Fill the cupcakes with jam using this method. 

I spent a lazy day at home with Mr X and our dog, Ari Gold. Ari decided to "help" me update my blog. Thanks Ari!

Apple doughnut cupcakes

Yesterday I asked Mr X if he would prefer me to make apple cinnamon cupcakes or jam doughnut cupcakes. After I described each of the recipes, he came up with his own idea - a combination of the two.


I made them two ways - the first 12 I popped in the oven without the apple filling. Then once cooled I cut a hole in the top and filled it with apple mixture before replacing the top. The second batch I baked the apple filling into the cupcake. Both worked well - the cupcakes where apple mixture is added before baking is obviously easier/quicker, but filling after baking enables you to add more. Mr X preferred them with apple added post baking.


Makes 24.


Apple filling
Ingredients:
3 apples, peeled, cored and finely chopped
3/4 cup brown sugar
1 tablespoon cinnamon
2 1/2 tablespoons cornflour
7 tablespoons butter


Method:
Melt butter in pan and add apples, stirring for two minutes. Add sugar, stir until dissolved. Add cinnamon and stir thoroughly, then add corn flour to thicken. Cook for a further five to seven minutes.


Note - this makes more mixture than you need. You could reduce it by half if you want, or use the leftovers for something else.


Cupcakes
Ingredients:
1 1/4 cup sugar
1/2 cup brown sugar, firmly packed
3 cups plain flour
2 tbs baking powder
1/2 tsp salt
1 tbs cinnamon
3 XL eggs (or 4 large)
2 tsp vanilla essence
1/2 cup plus 2 tbs milk
2/3 plus 2 tbs apple sauce/puree


Preheat the oven to 176 degrees C and grease and line cupcake pans with 24 liners.


Combine butter and sugars in a bowl and beat until fluffy, about 2 minutes.
In a second bowl sift in flour, baking powder, salt and cinnamon.
Add eggs to the butter and sugar mixture one at a time, beating mixture after each egg is added.
Mix the vanilla and milk in a measuring jug. Measure out the apple puree mixture and set aside. Note - do not combine the milk with the apple puree.
Add a quarter of the flour mixture to the batter, beat to combine. Next, add half the milk, beat again. Add another quarter of the flour mix and beat, before adding the apple puree. Repeat flour and milk steps again, ensuring you end with flour mixture. Scrape down the sides of the bowl before giving the batter one final quick mix until just combined.


Filling with apple post baking:
Fill each cupcake liners 3/4 full. 


Filling prior to baking:
Fill each cupcake liner 2/3 full. Add a teaspoon of apple filling to centre, then fill with additional batter until just over 3/4 full. 


Prior to baking, add a piece of apple filling to top of the batter for decoration.


Bake for 17-20 minutes, or until cupcakes are lightly golden and toothpick comes out clean.


Leave to cool for 10-15 minutes.

If adding mixture post baking, click here for instruction :)


Melt 4-5 tablespoons of butter in a small bowl. Place 1/4 cup sugar in a separate bowl. Lightly brush a cupcake in butter, then roll in sugar. Repeat with remaining cupcakes. Use more butter/sugar if required.

Shoeboxgirl