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Home Sweet Home Bakealong 15: Doughnut Cupcakes

February 8, 2015

14 15/100

cinnamon jam doughnut cupcakes

Cupcakes AND Doughnuts.

Well well well. I never though I’d make these. The list of ingredients made my eyes bulge but actually there’s nothing out of the ordinary. I found that in a busy weekend the best way to make these achievable was to do them in stages. I made the cakes on night and then doughnuts and icing the next evening.

The doughnuts are much more like a cookie mixture than the doughnuts you see being cooked at fairs. With these you cut them into disks and they puff up when fried. I also tried baking some of mine by spraying them in frylight and rolling them in sugar before baking at 180c. This worked well and felt more healthy though they don’t brown as nicely and you get flat bottom.

On a bottom related note you may also get another kind of bottom if you eat too many of these. Doughnuts PLUS cupcakes…not really necessary is it? But they look great.

I’m really looking forward to next week’s recipe – Sweet Dough Lemon Loaf. Sounds yum.

Doughnut cupcakes


If you are going to make these please not my comments below about the volumes of doughnuts and icing – all over the place.

Doughnut Cupcakes
from Home Sweet Home by Hummingbird Bakery

For the cakes:
70g unsalted butter
210g plain flour
250g caster sugar
1tbsp baking powder
1/2 tsp salt
210ml whole milk
2 large eggs
100g strawberry jam

Cinnamon sugar:
1tsp ground cinnamon
100g caster sugar (or less – I used soft brown)

cinnamon doughnuts

A heck of a lot of doughnuts

For the doughnuts:
(NOTE this makes way too many doughnuts. you could easily 1/2 this and still have enough for some failures)
250g Plain flour
1/4 tsp salt
1/2 tsp baking powder
35g unsalted butter
35g caster sugar (I used soft brown)
1 large egg
125ml whole milk
sunflower oil for frying

For the icing:
(NOTE: again this makes way too much even with generous portions. I have frozen a 1/3rd of it for later use)
660g icing sugar
1 tsp ground cinnamon
210g softened unsalted butter
60ml whole milk (I found I needed 80ml)

The cakes are made in the normal hummingbird way – by putting the dry ingredients and butter in the mixer and beating until you have breadcrumbs, then add the wet ingredients to create a batter. I really like this way of making the cakes. It feels like less hassle somehow.

Icing as usually – butter and icing sugar together, then add milk to loosen. Beat, beat, beat and more until fluffy. The beat some more until fluffier.

At work with the icing

Join Beckie and me in our Epic 100 part bakealong. Next week it’s Sweet Dough Lemon Loaf


I’m also adding this to Cook Blog Share

2 Comments leave one →
  1. lucyparissi permalink
    February 10, 2015 9:07 am

    They look awesome. But can you have too much of a good thing? I would be happy with either a doughnut or the cupcake : ) Thanks for linking to #CookBlogShare

    • February 10, 2015 9:17 am

      Yes, that was my thoughts. However, the doughnuts didn’t feel too greasy so it was better than I expected and the did look pretty cool. But yes – I think Cake OR doughnut is a smart move!

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