I’m re-sharing an old but favourite recipe from June 2014 for my Cinnamon Doughnut and Coffee Cupcakes with an updated recipe and some handy hints, including the best cupcake hack ever! You can read the original post below…
Two of my favourite things combined – doughnuts and coffee! Moist and fluffy coffee cupcakes topped with a classic cream cheese frosting and a mini cinnamon doughnut. They’re just meant to be together!
I missed it! I flipping well missed an awesome day to celebrate sugary erm… goodness! I had this all lined up to edit and post, then I went and got side-tracked (read escaped to Cornwall) and forgot all about International Doughnut Day! In the words of the number 1 doughnut fan, Mr H J Simpson. Doh!! So my most humble apologies and I hope you like these coffee cake cupcakes.
Let’s just sidetrack for one moment though, and let’s dwell on Cornwall, or more precisely the food! We ate (and drank) our way around some fabulous places over the week we were there, from The Two Clomes, in Quintrell Downs, to the fantastic Paul Ainsworth’s No 6 in Padstow, rounding off with battling the Doc Martin tourists in Port Issac to visit Nathan Outlaw’s Fish Kitchen, all filled in with some great hospitality of our wonderful friends, who we were staying with. They will all be making an appearance here shortly.
Now back to the doughnuts…
A Bakeware Obsession
I fell in love with my mini doughnut mould from Lakeland way back last year; and for someone that really isn’t a silicone bakeware fan that’s saying something.
Since I started using the mould, I’ve tried lots of different takes on my original doughnuts. Some attempts were perfectly disastrous, others were just a bit too ‘ordinary’ for to posting up here; but with each attempt I’ve been formulating more ideas in my head, including these baked cinnamon sugar doughnuts.
It was the smell of fresh
fried baked sugar doughnuts walking through Cheltenham town centre during half-term that sent my senses into overdrive. Then the arrival of the annual fair in the village brought that smell flooding back to me, and so the doughnuts were put to the test.
Doughnuts are healthy, right?
If you’ve been reading Crumbs and Corkscrews for a while, by now you should have a good idea of how my baking and creating head works, and just a doughnut isn’t going to suffice.
I had a little cream cheese frosting leftover from some other baking and thought that the doughnuts would actually make the perfect sized cupcake topper. And of course, there really is only one perfect baked good combo… a doughnut, coffee and cupcake!
So then, the doughnuts… I like to think that actually they are sort of healthy. If you take the cupcake away that is! They are baked; so no deep-fat frying and greasiness. Just a nice fluffy doughnut without to many extra naughty calories; well that’s if you leave them ‘naked’.
Taking my inspiration from fairground doughnuts, I gave these a generous dipping in some nice and spicy cinnamon sugar; helped to stick to the doughnuts with a little brush of melted butter (oops, that will be those extra calories appearing again; just keep reminding yourself ‘they’re baked, they’re healthy(ish)).
How do you top your doughnuts?
I know not everyone’s a fan of cinnamon, I never used to be, but as my adult palate has become a little more discerning, it’s a flavour I actually quite enjoy. But if you still aren’t a fan, you could always swap the cinnamon sugar for either just regular granulated sugar, maybe a vanilla sugar or how about something a little different and go for lavender sugar.
These are good enough to eat on their own, you really don’t need to go down the whole cupcake route. I think they are best eaten when they are a little warm and the butter is still melting combining with the sugar; the cinnamon flavour really comes out. Although, if you want to add the cupcakes…
Go classic with cream cheese
The coffee cupcakes were incidental really; as I said I couldn’t just make the doughnuts, and I thought that the cream cheese frosting would be the perfect match for the cinnamon.
I think the doughnuts are the ideal size for topping off a cupcake, and just imagine how cute a little sprinkled doughnut would look on a cupcake for a children’s birthday party or just as a treat! As these were destined for adults (they’re just like big kids really), I went with a coffee cupcake.
Coffee cake is a ‘Marmite’ affair, you either love it or hate it. But I really wanted coffee to go with these little beauties, so instead of the usual shot of strong fresh espresso that I add to my cupcake batter, I used only half; to give a hint of coffee. Just enough to get the taste but not enough for those in the ‘hate it’ camp to shake their head and say ‘no thanks’.
The best cupcake hack ever!
- Trust me on this one, and you’ll never have to scrape and scoop with spoons to get all your cupcakes equal ever again… it’s as simple and as easy as using an ice cream scoop for just the perfect amount of cake batter every time
- Want deep, fluffy cupcakes, that make sure to bake them in a deep muffin tray. Forget those shallow fairy cakes ones. Go deep and your cupcakes will rise nice and tall, and not like pancakes.
- Finally, do you love how smooth and creamy that cream cheese frosting is? I do. Here’s a top tip, use a round nozzle to get smooth buttercream – you can swirl or just hold over the cupcake and squeeze to flood the top of the cake.
Looking for more recipe inspiration?
If you’re ready to take on some other cupcake treats, then why not check out these favourites…
Coffee Cupcakes with Cinnamon Doughnuts
For the doughnuts
- Make the doughnuts: Preheat oven to 180C/350F and place the mini doughnut mould on a baking tray.
- Using a stand mixer with the paddle attachment, beat together the caster sugar and butter, until light and fluffy. Alternatively, in a large mixing bowl, by hand or with an electric hand whisk.
- Gradually add the eggs, milk and vanilla extract and beat well.
- In a separate bowl, sift the flour, and baking powder together. Make a well in the centre then pour in the egg mixture and mix to form a smooth batter.
- Fill a piping bag with the batter, and half fill each of the doughnut moulds. Alternatively, use a teaspoon or pour the batter into the moulds. Try not to overfill them.
- Bake for 8-10 minutes until firm and springy to touch. Allow to completely cool on a wire rack.
- To decorate, melt a tablespoon of unsalted butter and brush the top of the doughnuts. Whilst the butter is still warm, dip the top of the doughnut into the cinnamon sugar.
- Make the cupcakes: Line a deep muffin tray with 12 cupcake cases.
- Using a stand mixer with the paddle attachment, beat together the caster sugar and butter, until light and fluffy. Add the eggs one at a time, beating well between each one.
- Add half the flour and baking powder and mix together, then add the espresso. Add the remaining flour and mix well.
- Use an ice cream scoop to divide the batter between the cupcake cases, they should be approximately 1/2 full.
- Bake for 18 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- Assemble the cupcakes: Fill a piping bag fitted with a 1cm round nozzle with the Cream cheese frosting. Pipe the frosting onto the cupcakes into a swirl shape and decorate with the doughnuts!
- Store in an airtight container for up to 3 days or well-covered in the fridge for up to a week. Serve at room temperature.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.