CHOCOLATE DOUGHNUT CUPCAKES
Betty Crocker® frosting and chocolate cake doughnuts come together in these delicious cupcakes - perfect dessert to impress your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 358, Carbohydrate 42 g, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
DOUGHNUT MUFFINS
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 38m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
- Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
- Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
Nutrition Facts : Calories 229 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
DOUGHNUT CUPCAKES
a marraige of 2 sweet classics
Provided by vstothard
Time 40m
Yield Makes Cakes
Number Of Ingredients 0
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.
MINI DOUGHNUT CUPCAKES
Make and share this Mini Doughnut Cupcakes recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 7
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.
More about "doughnut cupcakes recipes"
DOUGHNUT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (414)Calories 280 per servingTotal Time 25 mins
- Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely., In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Spoon the batter evenly into the prepared pan, filling the cups nearly full., Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean., Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
- While they're cooling, melt the butter for the topping (this is easily done in the microwave)., Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar.
- Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar., Serve warm, or cool on a rack and wrap airtight.
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