9. Line a baking tray with baking parchment. On a lightly floured surface, roll out the dough to about 1cm (½in) thick. Using the cutter, cut out small round doughnuts. Place the doughnut balls onto the prepared tray.
10. Line another baking tray or large plate with kitchen paper. In a large pan, heat up the oil to 140–160°C (275–320°F).
11. Using a slotted spoon carefully place the doughnut balls into the oil, one at a time. Don’t put more than 10 doughnuts in at a time. Fry the doughnuts until they are an even golden brown. When the doughnuts are done, carefully take them out of the oil using a slotted spoon and place them on the prepared kitchen paper to cool slightly. Once cooled, roll the doughnuts in the cinnamon sugar, making sure they are completely coated.
12. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar, ground cinnamon and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour the milk into the butter and icing sugar while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the jam into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a small doughnut ball.
Blueberry & Amaretti Trifle Cupcakes
One Christmas we decided to mix things up and created this Italian biscuit-inspired recipe as an alternative to our Raspberry Trifle Cupcakes. You can put a tiny dash of amaretto liqueur onto the crushed biscuits if you want something boozier, but be careful not to get them too soggy.
MAKES 12-16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
1 tbsp BAKING POWDER
½ tsp SALT
250g (9oz) CASTER SUGAR
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
150g (5½oz) BLUEBERRIES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
75g (2½oz) BLUEBERRIES
50g (1¾oz) AMARETTI BISCUITS, CRUSHED INTO CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, baking powder, salt and sugar together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all the lumps have been beaten out, turn the speed back down and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and completely combined. Stir the blueberries into the cake batter by hand.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. The blueberries will sink into the sponge – this is normal. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are in the oven, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover straight away with cling film and set aside to cool completely.
10. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. Using the mixer or whisk, on a slow speed mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 3–4 blueberries and a sprinkling of amaretti biscuit crumbs.
Jolly Jammer Cupcakes
This recipe is fantastic for those with a little more time to spare. We like to make the little biscuit decorations for the top, but you can use shop-bought mini Jammie Dodgers or other jam-filled shortbread biscuits.
MAKES 12-16 CUPCAKES
FOR THE COOKIES
100g (3½oz) UNSALTED BUTTER, SOFTENED
140g (5oz) CASTER SUGAR
1 EGG
200g (7oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp CREAM OF TARTAR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS