Deep Fried Cupcakes On A Stick Recipes

DEEP FRIED CUPCAKES

Steps:

• For cupcakes:.
• Beat butter until softened.
• Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating until well combined.
• Measure the flour, baking powder, baking soda, salt, and cocoa powder
• into a small sized bowl and whisk to combine.
• Measure out the milk and vanilla and stir to combine.
• Add about a third of the dry ingredients to the butter/sugar and beat to combine.
• Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
• Scoop batter into cupcake cups about 1/2 full.
• Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
• For Ganache:.
• Place the chocolate in a small glass bowl.
• Heat the cream in a small saucepan until it just starts to boil.
• Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
• While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
• For batter:.
• Beat egg and milk.
• Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
• Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
• For frying:.
• Remove the cupcake wrapper. You do not want charred paper.
• Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
• Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
• Fry until all sides are golden brown (about 3 minutes).
• Remove from the fryer and dust with powdered sugar.

DEEP-FRIED TRUFFLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
• Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
• In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
• Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
• In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.
• With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
• Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.