Jelly Filled Donut Cupcakes Food

JELLY FILLED DOUGHNUT CUPCAKES

Steps:

• Preheat oven to 350F. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
• Spoon batter into standard muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth batter. Bake for 15-18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups and cool completely.
• Spoon jelly, lemon curd, and/or cream filling into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each cupcake and squeeze the jelly into cupcake until some is visible on the top. Sift powdered sugar over cupcakes. ENJOY!

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

JELLY DONUT CUPCAKES

Steps:

• In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
• Pulse in coconut flour, salt and baking soda.
• Allow batter to sit and thicken just a bit.
• To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
• Next, line a cupcake tin with unbleached paper liners.
• Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
• Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
• Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
• Bake at 350° for 20-25 minutes.
• Remove cupcakes from oven and allow to cool for 20 minutes.
• Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
• Cool and serve.

JELLY DOUGHNUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
• To a stand mixer add the butter and sugar and cream until light and fluffy, about 1-2 minutes.
• Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.
• Sift together flour, baking powder, and salt and add to the stand mixer on the lowest speed setting until just combined.
• Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
• Cool completely.
• Cut out a 1 1/2 inch wide circle about 1 inch deep.
• Fill with raspberry jam (trim the piece you cut out and add the cap back to the cupcake).
• To make glaze whisk together the powdered sugar, milk and vanilla extract until smooth.
• Dip the cupcake carefully upside down into the glaze, letting the excess drip off (if you're nervous about the cap falling out hold it in place with a toothpick pressed gently against it - not poking into it - then remove toothpick when glaze is done dripping off.