Deep Fried Cupcakes 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.

DEEP-FRIED CUPCAKES ON A STICK

Steps:

• Start out by peeling the wrappers off of your cupcakes, and spear each one with a popsicle stick, so that it is embedded into the frosting but does not poke through to the top. Freeze them for at least 2 hours, or even overnight--you want them to be like little rocks.
• When your cupcakes are nearing the end of the chilling period, it's time to start heating the oil for frying. Pour about 6 cups of vegetable oil into a medium saucepan, so that it is about 4-5 inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy or frying thermometer. The oil needs to reach 375°F on the thermometer, which will take about 10-12 minutes.
• While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl and set aside for the moment. Place 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps. The batter should be thicker than a pancake batter--if it seems too liquidy (as if it might drip off when you dip the cupcakes in it), whisk in the remaining flour until it has reached the desired consistency.
• Remove the cupcakes on sticks from your freezer. It is best to fry one cupcake at a time, so take them out of the freezer a couple at a time so that the cupcakes fried later on don't get too warm while sitting out.
• Dredge the cupcake in the flour, covering it completely. Tap off excess and roll into the wet batter mixture until it is completely coated on all sides (the bottom may be bare; this is okay).
• Quickly dip the battered cupcake into the oil, holding the stick from the very end (do not drop it or you might get oil spatter!). You will only be dipping each cupcake for a very short time, so keep a careful eye on it. NOTE: since the oil is very hot, it might be a good idea to wear an oven mitt to decrease the likelihood of getting spatter on your hands.
• Once the batter has reached a pleasing golden hue, remove the cupcake from the oil and transfer to a plate covered with paper towels to soak up the excess grease. Repeat the battering and frying process with the remaining cupcakes, battering them one at a time directly before dipping in the frying oil. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly so that it remains at 375°F If the oil is too cold it won't fry quickly enough and the cupcakes will soak up too much grease; if it is too hot, the outside will get dark before the inside is fully warmed, leaving you with a delicious shell but a partially defrosted cupcake inside.