Jelly Filled Doughnut 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 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 DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

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.

JELLY FILLED DONUTS

Steps:

• Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
• Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
• Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
• Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
• When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

JELLY-FILLED DOUGHNUTS

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
• Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
• Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
• Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
• In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
• Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
• Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.