Raspberry Filled Donut Muffins

Got the recipe from here

¾ cup sugar
1 large egg
3/4 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
¼ c vegetable oil
¾ c whipping cream
1 tsp vanilla
1/2 cup raspberry jam
DSC_0372.JPG-1

melted butter
powdered sugar
DSC_0321.JPG-1

Preheat your oven to 350 degrees

Sift together the all purpose flour
DSC_0324.JPG-1

and cake flour, salt,
DSC_0328.JPG-1

and baking powder
DSC_0326.JPG-1

and freshly ground nutmeg.
DSC_0331.JPG-1

DSC_0332.JPG-1

DSC_0334.JPG-1

DSC_0329.JPG-1

Then set aside.

In a mixer, mix together the egg
DSC_0336.JPG-1

and sugar
DSC_0337.JPG-1

DSC_0338.JPG-1

DSC_0339.JPG-1

DSC_0341.JPG-1
until a light yellow color.
DSC_0343.JPG-1

DSC_0343.JPG-1

Add the oil
DSC_0347.JPG-1

mix in well, then add the whipping cream until it’s well blended
DSC_0350.JPG-1

then add in the vanilla
DSC_0353.JPG-1

Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not overmix the batter.
DSC_0354.JPG-1

DSC_0355.JPG-1

DSC_0356.JPG-1

DSC_0357.JPG-1

Bake for about 15-18 minutes for large muffins.
DSC_0362.JPG-1

Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
DSC_0369.JPG-1

Let them cool for 10 minutes before removing them from the pan.

When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.

Push the tip into the center of the muffin and fill the cavity with the jam
DSC_0373.JPG-1

When all of your muffins are filled,
DSC_0374.JPG-1

DSC_0376.JPG-1

brush the outsides of the muffins with a little melted butter and roll them in powdered sugar
DSC_0381.JPG-1

DSC_0382.JPG-1

DSC_0383.JPG-1

DSC_0384.JPG-1

DSC_0391.JPG-1

DSC_0393.JPG-1

DSC_0396.JPG-1

DSC_0398.JPG-1

Recipe

  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla
  • 1/2 cup raspberry jam
  • melted butter
  • powdered sugar
  • Preheat your oven to 350 degrees
  • Sift together the all purpose flour
  • and cake flour, salt,
  • and baking powder
  • and freshly ground nutmeg.
  • Then set aside.
  • In a mixer, mix together the egg
  • and sugar
  • until a light yellow color.
  • Add the oil
  • mix in well, then add the whipping cream until it’s well blended
  • then add in the vanilla
  • Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not over mix the batter.
  • Bake for about 15-18 minutes for large muffins.
  • Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
  • Let them cool for 10 minutes before removing them from the pan.
  • When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.
  • Push the tip into the center of the muffin and fill the cavity with the jam
  • When all of your muffins are filled,
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s