Seems like it was only yesterday I blogged last as the last week or so has flew by, It has been great though I've been celebrating my birthday with family, friends and a lot of cocktails and I've been preparing for my upcoming holiday, as well as baking and cooking of course.
I really enjoyed my Birthday this year and even though I refuse to accept that I'm hurtling towards 30 at a rate I do not like I still love Birthdays, especially the presents, hehehe. And of course true to form I received loads of baking and cupcake related gifts and cars from a wonderful selection of books on French desserts to super cute cupcake cases! And pretty much every Birthday card I received had a cupcake on it! Now I never usually post pictures of myself on my blog (In fact I never have) but I have to show you how adorable my cupcake Birthday badge was, I'm even keeping it in the cupboard to bring out again next year (really)
Any way enough of my cupcakey birthday gifts for today, onto the recent baking endeavors. I don't know what it was about last week but I saw so many recipes on my favorite blogs that I felt the urge to bake so I have quite a few printed off recipes ready for a blog steal and today's was one of those.
I saw this recipe for Double Glazed Doughnut Muffins on the fantastic blog Goddess of Baking and I craved them so much I made them that very night. They looked so tasty and I figured with the cinnamon and the muffin element it was something I could get away with eating for breakfast. (well sort of.) Any way they tasted so good! I added a bit more cinnamon than advised as I love my cinnamon and I used sunflower oil instead of vegetable (as that's what I had in) and I also made my glaze a lot thicker (accidental) but that was OK as it meant that I just didn't dip them twice. I really enjoyed these and they were all eaten so fast (not all by me I promise)
Mine by far didn't look as good as the ones on Goddess of Baking blog and I definitely used cases that were far to big and I think that's why they rose a little funny but they tasted perfect and were so soft so I was happy. Next time I'll be making them in smaller cases though. Any way here they are:
I always find it a little confusing measuring things in cups as I'm so used to using grams or ounces and I don't have measuring cups so I trawled the Internet for conversions and roughly converted the recipe into grams, and as the cakes came out fine I expect the conversions were pretty right, any way here's how I made them.
Double Glazed Doughnut Muffins: adapted from Goddess of Baking
Makes 12 - 18 (depending on if you use extremely large cases like me)
55g Unsalted butter at room temperature
4 tbsp Sunflower oil
100g Caster sugar
75g Soft brown Sugar
1 1/2 tsp Baking powder
1/4 tsp Bicarbonate of soda
3/4 tsp Ground nutmeg
2 tsp Cinnamon
pinch of salt
1 tsp Vanilla extract
280g Plain flour
3 tbsp Unsalted butter, melted
110g Icing sugar, sifted
1 tsp Vanilla extract
2 tbsp Hot water
Preheat the oven to 200 deg C. Line a muffin tin with papers and brush the cups with a little sunflower oil to ensure they peel off the muffins nicely.
With and electric whisk or mixer, cream together the butter, sunflower oil and sugars until smooth. Add the eggs, beating to combine.
Stir in the baking powder, Bicarbonate, nutmeg, cinnamon, salt and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is fully combined.
Spoon the batter evenly into the cases, filling the cases to nearly full.
Bake for 14-16 minutes or until pale golden and a skewer inserted comes out clean.
Prepare the glaze by mixing together the melted butter, icing sugar, vanilla and water. Whisk until smooth. When the muffins have cooled slightly, dip the top of the muffin into the glaze and leave to harden, they can then be dipped again. I wasn't paying attention so made my glaze way to thick and didn't need to double dip.
These are great served warm.
And that's it. Hmmm thinking about it I wish I had one of these now as a pre bedtime treat, I will definitely be making more very soon.
Any way that's enough for today but I'll be back soon with another blog steal, a recipe re-visited and to show you a special cupcake present I got!
Until then keep baking