Thursday, 30 October 2008

coffee and doughnut cupcakes

as inspired by the amazing chockylit, I think these are possibly the most outlandishly awesome cupcakes ever. The trick is in the eating (isn't it always?)...dipping the mini doughnut in the creamy icing, scoffing that down and then slowly consuming the intensely coffeesome cupcake...mmm, hmmm..delish!
I used the cupcake recipe from chockylit, and found a yeast-free doughnut recipe for the mini toppers...making these was hilarious, there were quite a few mutants at first as I tested out sizes and volume but in the end I pressed out little rounds with the large end of a piping nozzle (about 1.5cm diameter) and the cut out the middle with the smaller end, then pushed the dough over the nozzle to make a larger hole. Success!
Cupcakes - makes 19
170g unsalted butter, at room temperature
375g caster sugar
3 large eggs
1tsp baking powder
1/8tsp salt
1tbsp coffee grounds - I blitzed these up a bit more, and used a very strong roast
1/2 cup (4 floz) strong brewed coffee - I have a stove top espresso maker and used this, so it is pretty strong
1/4 cup (2 floz) and 2 tbsp milk
6 floz double cream
2 tablespoons caster sugar
Doughnuts - makes about 30 mini ones, or 19 and some mutants
250g plain flour
125g caster sugar
1tsp salt
1tbsp baking powder
1/4tsp cinnamon
1/8tsp nutmeg
30g butter - melted
1/2 cup (4 floz) milk
1 egg - beaten
lots of oil for frying
cinnamon & caster sugar mixed and in a shallow dish, to toss the doughnuts in - optional, but nice!
1. Beat the butter until soft and creamy, then gradually add the sugar and continue beating for about 3 minutes until light & fluffy
2. Add the eggs one at a time, making sure to beat until well incorporated between each addition
3. In another bowl sift together the flour, baking powder, salt and coffee grounds
4. Add the milk and cooled, brewed coffee together so you can add them combined
5. Add the dry ingredients alternatively with the milk/coffee mix, ending with the dry mix and beating well to incorporate with each addition
6. Fill the cupcake cases about 3/4 full and bake in a preheated oven at 175C for 20-25 minutes (until a skewer comes out clean when inserted), remove and cool on a rack
1. Whisk the cream until thick, add the sugar then beat again until the cream is able to form very stiff peaks
2. Pipe onto the cooled cakes in swirls using a star tipped nozzle
1. Heat oil in a deepish very thick frying pan, or deep fryer to 375F/180C...I do not have a thermometer, so I just let it heat up and did a test blob of dough...
2. Sift the flour, sugar, salt, baking powder and spices into a large bowl
3. Mix in the melted butter with a knife, then add the milk and egg, stir in again
4. Using floured hands, knead the dough lightly - you may need to add more flour, just add a bit at a time until you are happy that the dough is not too sticky
5. Turn out onto a well floured surface and pat to a 1/4 inch thickness
6. Cut out using a floured cutter, or piping nozzle!
7. VERY carefully drop the doughnuts into the hot oil, a few at a time, and fry - turning once - for about 3 minutes or until golden brown
8. Toss in the cinnamon sugar and place on kitchen roll to drain
9. Place on top of the piped topping and serve!

1 comment:

Anonymous said...

Oh.My.God. Wow. *drools*
Those look even more wonderous than I had imagined. Thanks for updating!! Helen x