Lindsay Ann Bakes: Jelly Donut Cupcakes

Wednesday, January 19, 2011

Jelly Donut Cupcakes

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At Hanukkah, Jews observe the custom of eating fried foods, like Sufganiyot (jelly donuts), in commemoration of the miracle associated with the Temple oil. This baked version is a non-fried alternative, and just as much fun to eat as they are to make! 


Jelly Donut Cupcakes



Yield: 13 standard cupcakes 

Ingredients 
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon nutmeg
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • Jelly or jam 

Glaze:
  • 1 cup powdered sugar
  • 1-2 tablespoons milk 

Directions

Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups. 

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, salt, and nutmeg on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture looks like wet sand. 

In a small bowl, whisk together egg, yolk, vanilla and sour cream until smooth. Slowly add the wet mixture to the flour mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth. 

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup and top each batter filled cup with a dollop of strawberry or raspberry jelly. Bake for 16-20 minutes until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely before frosting.

Create a glaze by stirring together powdered sugar and milk until smooth. Dip cupcakes in glaze and top with a dollop of jelly.


Click here to check out my entire Holiday roundup for more fun recipes & treats!
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