Coffee Cupcakes with Cinnamon Doughnuts
Serves : 12 cupcakes
Doughnuts and coffee, the perfect partners – how about pairing these cinnamon sugar doughnuts with a coffee cupcake and a classic cream cheese frosting.
Ingredients
For the doughnuts
- 50 g Butter Salted
- 100 g Caster sugar or Superfine Sugar
- 1 Eggs Medium
- 100 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 175 g Plain Flour
- Butter melted
- Cinnamon Sugar
- 200 g Butter
For the cupcakes
- 200 g Caster Sugar or Superfine Sugar
- 4 Eggs Medium
- 1 tsp Vanilla Extract
- 200 g Self-Raising Flour
- 1 tsp Baking Powder
- 25 ml Espresso Coffee Cooled
- Cream Cheese Frosting
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1CupcakeCalories: 329kcalCarbohydrates: 33gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 114mgSodium: 33mgPotassium: 157mgFiber: 1gSugar: 9gVitamin A: 635IUCalcium: 65mgIron: 1.2mg
DISCLAIMER
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.
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