About
They taste like real dough nuts!
I adapted this recipe very very very slightly from the recipe from smashed peas and carrots, mostly more vanilla, itty bit more salt and I didn't pay attention to glaze recipe although I imagine it is the exact same. These where also suppose to be made in a mini doughnut pan, but I had none so I turned them into cupcakes :)
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Savannah A. favorited Vanilla Doughnut Cupcakes
23 Aug 15:58
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Maxine M. added Vanilla Doughnut Cupcakes to To-make list
18 Apr 05:32
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kiki w. added Vanilla Doughnut Cupcakes to cupcakes
18 Jul 17:34
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Kaiulani W. favorited Vanilla Doughnut Cupcakes
10 Jul 02:01
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Lara favorited Vanilla Doughnut Cupcakes
16 Aug 22:42
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craftgirl14 favorited Vanilla Doughnut Cupcakes
25 Jul 04:06
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Create&Destroy favorited Vanilla Doughnut Cupcakes
27 Jun 22:57
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Step 1
This was my first baking project I did all by myself. I have done others, but my older sister always took over, so it felt like the first time.
This has three parts. Start with making sugar sprinkles. Take 1/2 cup sugar and drip a few food color drops in, mash clumps with a spoon and mix until evenly distributed :) Set aside
Grease 12 cup muffin tin or add paper liners Pre-heat the oven to 400 F (i don't know how to make the dot)
Mix flour, baking powder, salt, 1 cup sugar, 1 cup milk, 1 teaspoon vanilla, butter and eggs into a batter. Mine was still thick like dough so blip milk in till it is more like your usual cupcake batter
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Step 2
Take ice cream scoop and fill the cups fairly full, try to use up your batter. I had a bit left that I threw away because I didn't want to deal with another batch, but you can, but may not need to depending on your tin and fullness. Bake for 10 minutes and tooth pick check. Mine needed another 5 or so until they where done, but our ovens might be different :)
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Step 3
Once they are in make your vanilla glaze with remaining ingredients found on the how-to list. I had to divide them up weirdly over though, try not to double up any ingredients. Your glaze should not be thick, it should be about the same consistency of your original batter. Leave it out till the muffins are ready, it doesn't need to chill.
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Step 4
Once the muffins are out and cooked thoroughly wait for them to cool. Once they are are room temperature or around there (they can still be warm, just not out of the oven warm) you can begin to frost. Do so by having the glaze in a bowl, pooled down by you tipping the bowl. With your other hand take the cupcake and dip the top in the frosting and swivel to get close to the edges. You may have to tip it around until it stops dripping. While it is still wet, dip into your sugar sprinkles once. Set aside and continue the process with the others.
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Step 5
Serve!!! You may have sugar left, that is okay. Re dip, throw away or save for the next batch. If you make them definitely tell me what you think and if I messed anything up :) I am always up for questions and comments, and they really do taste like dough nuts!
I liked these a lot, but mine came out FLAT. I would suggest switching the 2 tablespoons of baking powder to 2 teaspoons. I'll try that when I make them again. They were also just a tiny bit too salty, so I'll reduce the salt next time as well.
The glaze and sugar sprinkles were easy, and will be easy to change up the flavors as well as colors.