Taste & Create IX: Cute Enough to Eat

May 20, 2008

This month’s T&C was so much fun. My partner, Stefani from Cupcake Project seems to be a lot like me, and her incredible blog has more cupcakes than you can imagine. She’s trying to find the perfect cupcakes for a friend’s wedding, which is actually the second one she’s done this for….so for me, rather than just one or two recipes I was interested in, there were like 6 different recipes that peaked my interest (at least 2 of which I will definitely be trying later). Anyways, when I found this one I knew I had to try it. It was just so cute!

All together now…AWWWWWWWWWW :)

Can you blame me for trying this one?

Granted, she had some problems with it. This was actually her second time trying donut cupcakes (doughcakes? cupnuts?…..god that sounds dirty! lol we’ll just stick with donut cupcakes) but she hadn’t had much luck with yeast in general in the past and as you all know…I have lots of fun with yeast so I thought it was worth a try :)

Donut Cupcakes
Adapted from: Cupcake Project

1 2/3 cup warm milk
2 tablespoons melted butter
2 teaspoons vanilla
2 eggs
5 cups flour
3/4 cups sugar
1/4 oz instant yeast
5 teaspoons cocoa powder

Whisk together the egg, milk, butter, and vanilla. Stir in the yeast, sugar and cocoa powder, then slowly add in the flour until you have a slightly sticky dough. You might not use all of the flour but if you do and it’s still too sticky you can add a little more flour. Move the dough to your work surface and knead it until it is nice and elastic. You can work in more flour as you knead if it is sticking to the counter or a little more milk if it’s dry. Put your dough ball into a buttered bowl. Cover and let sit for an hour or until it doubles in size.

Roll dough to about 1/2 inch thick. Use cookie cutters, a glass or whatever you have to cut doughnuts using something much smaller to cut the holes. Put doughnuts in cupcake wrappers in cupcake tins. Cover with a damp towel and let rise for another hour until doubled again. Preheat oven to 350F.

I was out of corn syrup when I thought I still had some left (I never run out of the stuff so I probably tossed it during my last cleaning spree) so instead of using her icing recipe I just used 1 cup powdered sugar, 1 teaspoon cocoa powder, 1 teaspoon cocoa liqueur and about 5 tablespoons water. Just mix it up in a small bowl, adding more water as needed to make it spreadable. Cover with saran wrap until you’re ready to use it.

Place the pan in oven and bake for 5 or 6 minutes, turn pan and bake for another 5 minutes until lightly browned. Remove from oven and carefully remove from cupcake pan, placing on a wire rack.

With an offset spatula, spread icing over the donut cupcakes while they are still warm. Decorate with sprinkles. Wanna know the best part? You can devour them while they’re still warm. Enjoy, and try not to eat all of them in one sitting :) 

This recipe gave me 48 of these donut cupcakes, with a ton of dough left over, so instead of making more I had a little fun with the left-over dough. :)


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