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Muffin Tin Jelly-Filled Doughnuts

A Recipe that Makes Doughnuts Even Easier -- with a Muffin Tin!
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Description

A Recipe that Makes Doughnuts Even Easier -- with a Muffin Tin!

Summary

Yield
18 Doughnuts
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

Doughnut

2 3⁄4 cup
all purpose flour (sifted)
1⁄4 cup
cornstarch
1 tablespoon
baking powder
1⁄4 teaspoon
cinnamon
1⁄2 teaspoon
salt
1 cup
heavy cream
1 cup
sugar
1⁄2 cup
unsalted butter (melted)
3  
eggs
1 tablespoon
vanilla extract

Topping

1⁄4 cup
unsalted butter
1⁄4 cup
confectioners sugar

Instructions

To make this Muffin Tin Jelly-Filled Doughnut recipe...

  • Preheat oven to 400 degrees
  • Add flour, cornstarch, baking powder, salt, and cinnamon to a medium mixing bowl, and whisk together until well blended.
  • In a large mixing bowl, add cream, sugar, melted butter, vanilla extract, and eggs. Using an electric mixer with a whisk attachment, mix the ingredients on high for approximately one minute.
  • Gradually add ingredients from the dry mixture to the wet mixture, and stir by hand. Use caution not to over-mix.
  • Scoop mixture into a well-greased muffin pan, filling each cup approximately ¾ of the way full.
  • Bake for approximately 15 minutes, or until the top begins to turn golden in color.
  • Remove from the oven, and allow to sit in the pan for approximately one minute before removing.
  • Place a wire cooling rack on top of a piece of foil or cookie sheet. Move muffins to the cooling rack.
  • Using a pastry brush, liberally apply melted butter to the top of each muffin. When each muffin has been buttered, top with sifted powdered sugar.
  • Place Solo Raspberry Cake and Pastry filling into a pastry bag with a filling tip. Insert the tip into the center of each muffin, and fill with the desired amount of filling.
  • *Note, muffin pans are available in different muffin cup sizes. The cup size will directly affect the cooking time as well as the yield.
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