Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Cupcake Wars – Jelly Donut and Coffee Cupcake

Posted Mar 11 2011 12:37pm

Moving right along through the cupcakes I didn’t get a chance to show you on Cupcake Wars , here’s the next Round 2 flavor I would have made – a Jelly Donut and Coffee Cupcake.  I revamped my Sugar Donut Muffin into a cupcake, filled it with an organic mixed berry conserve, and topped it off with espresso frosting, a berry conserve drizzle and some coffee beans.

The inspiration for this one came from the idea that comics need coffee (or other aids… ahem) to stay awake and bring the funny.  And what goes better with coffee than donuts?  I thought I’d bring the two together in one tasty cupcake that I think would satisfy the many comedians in my life.

It was actually kind of ironic that the cupcakes for the episode were to inspired by the comedy world as I’ve been performing improv comedy for about twelve years or so.  I trained in Chicago at Improv Olympic , Second City and The Annoyance theatres, and I perform here in L.A. with my beloved team, King Ten .

While improv is very different from stand-up comedy, they both share a similar “comedy club culture” that I’m very familiar with.  Isn’t irony fun?  If you’re in the LA area you can come by to see King Ten perform Wednesday nights at 10:30.  Just be sure to have one of these cupcakes first so you’ll be wide awake for the show!

Jelly Donut and Coffee Cupcake
Yield: 12 cupcakes

1 cup non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup organic evaporated cane juice
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups organic unbleached all purpose flour
2 teaspoons baking power
1/4 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 cup berry flavored jam, for filling and garnish
Espresso Frosting, recipe follows
Whole Coffee Beans, for garnish

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.

In a medium sized non-reactive bowl, whisk the vinegar into the non-dairy milk, and set
the mixture aside to curdle.

In a small bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
Set the mixture aside.

Whisk the sugar, oil, and vanilla into the non-dairy milk mixture. Add the flour mixture,
and stir just until combined.

Divide the batter into 12 muffin cups, filling each about 3/4 full.

Bake the cupcakes for 15 to 18 minutes, or until a tester inserted into the center comes
out clean. Cool the cupcakes completely.

Espresso Frosting:

5 ounces vegan shortening, room temperature (recommended: Earth Balance )
5 ounces vegan margarine (recommended: Earth Balance )
12 ounces powdered sugar, sifted
1 tablespoon non-dairy milk
1 1/2 teaspoons instant espresso powder (recommended: Medaglia D’Oro )

In an electric stand mixer or with a had mixer, beat the shortening until it’s creamy. Add
the margarine, and whip it into the shortening. Stop the machine, and scrape the sides of
the bowl.

With the mixer on low, slowly add the powdered sugar. Once it’s incorporated, stop
the machine. Warm the non-dairy milk in the microwave for 10 seconds, and dissolve

the espresso powder into the warm milk. Scrape the sides of the mixer again, and add
the espresso mixture. Slowly mix it into the frosting. Once it’s incorporated, turn the
machine on high and whip the frosting until it’s light and fluffy.

To assemble the cupcakes, scoop about 1 1/2 teaspoons of cake out of the center of each
cupcake with a melon-baller. Fill each hole with about 1 teaspoon of the jam.

Fill a pasty bag fitted with a star shaped tip with the espresso frosting. Pipe onto the
filled cupcakes. Garnish each cake with a thin drizzle of jam and several coffee beans.

Prep Time: 30 minutes
Cook Time: 18 minutes
Inactive Prep Time: N/A
Ease of Preparation: Intermediate

Post a comment
Write a comment:

Related Searches