This is one of those recipes I pinned on Pinterest with the claim of being a “Krispy Kreme Cupcake.” I didn’t want to call them that after I baked them because that’s not what my taste buds associated it with. I definitely think it tastes like a doughnut but not a “Krispy Kreme.” I thought of calling them “Top Pot Donut Cupcakes” because “Top Pot” has a special place in the heart of my family…especially my dad. However, I don’t think these cupcakes nailed that flavor either. So, with no bells and whistles attached, I call it a “Doughnut Cupcake.” Today I was in charge of making dessert for a girls dinner that I have with some friends. I have once heard friends being compared to shoes. You have the running shoe friends. The ones that motivate you and drive you forward. There are the ballet slippers that represent friends who have a certain purpose in your life. Your flip flop friends are friends that have been there through a certain season…I think of college or high school especially. There are the stilettos in your life. They may make you look good and sometimes feel good, but you don’t want to be around them for too long. Then, you have your slippers. These are the friends we made these cupcakes for tonight. Life has taken us different directions, but we try to gather once a month. These are my comfort friends. I will always connect with them. We spend a lot of time laughing and other time finding out how we can pray for each other and at times crying with one another. These are my slippers. My slipper friends decided to comment on this recipe. I had made normal size cupcakes, and we all agreed that these would be great in mini muffin tin form. They were a tad too cakey and dense to be so big. We also thought the cupcake would be better with a proper glaze to cake ratio, which would help in a smaller form. Of course, the kids helped make these cupcakes. I say kids, but Kenzie is the only one that wanted to help bake today. She also helped me bake some delicious banana bread (an easy family recipe). So, here’s the recipe for the cupcakes:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Recipe adapted from: King Arthur Flour
And yes, I am aware that Abigail is wearing work goggles. I have strange children.
These look so yummy.