JELLY FILLED DOUGHNUT CUPCAKES
These have the texture of a cupcake, but the subtle taste of a moist, fluffy fresh doughnut. Fill with a fruit jelly, a tart curd or anything else you want!
Yield 12 cupcakes
Number Of Ingredients 12
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
These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness. http://www.elanaspantry.com/jelly-donut-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 35m
Yield 10 cupcakes (about), 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 472.3, Fat 31.1, SaturatedFat 3.8, Cholesterol 158.6, Sodium 443.9, Carbohydrate 42.6, Fiber 0.9, Sugar 26.4, Protein 4.9
JELLY DOUGHNUT CUPCAKES RECIPE - (4.6/5)
Provided by á-9150
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C). Spray 24 muffin cups with cooking spray; line cups with paper liners. Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time. Fill prepared muffin cups about half full of batter. Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean. Allow cupcakes to cool. Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with raspberry jam. Sprinkle cupcakes lightly with confectioners' sugar.
JELLY DOUGHNUT CUPCAKES
Steps:
- Preheat oven to 350°. Grease 24 muffin cups (standard or mini); set aside. Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl. Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed. Scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins) into each muffin cup, filling 2/3 full.
- Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes. Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
- Fit a pastry bag with a tip that has a large round hole and fill with preserves or desired filling. Insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis) into each cupcake. You may need to wipe the tip clean as you go. Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve. Store at room temperature, covered, up to 3 days or 1 week in the refrigerator. Bring to room temperature before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JELLY DONUT CAKE
Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl., Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture., Pour half of the batter into prepared pan. Spoon jelly over batter to within 1/2 in. of edges; top with remaining batter. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 475 calories, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 283mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 1g fiber), Protein 6g protein.
JELLY DOUGHNUT CUPCAKES
I noticed there wasn't a recipe like this on the site, so I decided to upload one! A French vanilla-flavored cake, filled with strawberry jam and dusted with sugar. Friends and family will gobble them up!
Provided by MermaidSmoothie
Categories Holiday Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray; line cups with paper liners.
- Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time.
- Fill prepared muffin cups about half full of batter.
- Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean.
- Allow cupcakes to cool.
- Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
- Fill the opening with raspberry jam.
- Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 31 g, Cholesterol 32.5 mg, Fat 12.9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 216.4 mg, Sugar 21.9 g
JOLLY JELLY DOUGHNUTS
Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon zest and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.
Nutrition Facts :
JELLY DOUGHNUT CUPCAKES
I noticed there wasn't a recipe like this on the site, so I decided to upload one! A French vanilla-flavored cake, filled with strawberry jam and dusted with sugar. Friends and family will gobble them up!
Provided by MermaidSmoothie
Categories Holiday Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray; line cups with paper liners.
- Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time.
- Fill prepared muffin cups about half full of batter.
- Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean.
- Allow cupcakes to cool.
- Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake.
- Fill the opening with raspberry jam.
- Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 31 g, Cholesterol 32.5 mg, Fat 12.9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 216.4 mg, Sugar 21.9 g
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Reviews 115Estimated Reading Time 2 minsServings 10Total Time 35 mins
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