My husband’s favorite donuts are jelly filled donuts so I wanted to think of a way to make a jelly filled donut inspired cupcake. I thought I would start with a cinnamon cupcake and fill it with raspberry jelly. I could have added vanilla, raspberry or even cinnamon buttercream and called it a day, but I wanted to make them special. I’ve seen people bake donut holes directly into cakes, however, I didn’t think that would work since I wanted to fill the cupcake with jelly. Why not make a donut hole to put on top of the cupcake? I decided to make a simple donut hole rolled in cinnamon sugar. I added a little freshly grated nutmeg.
The cupcakes were a beautiful color.
Once the cupcakes were cooled I cored them and filled them with jelly.
I rolled the donut holes in cinnamon sugar while they were still warm and finished cooling them on a rack. I knew they came out good since my kids and husband were sneaking some while I was filling the cupcakes.
I decided to top them with vanilla buttercream and drizzle with more raspberry jelly before adding the donut holes.
Would these be considered a breakfast cupcake? I would! I actually have a couple more cupcakes that would be considered acceptable for breakfast – wait til you hear about the cinnamon roll cupcake or my Coffee N Cake Cupcake.
I had to run to the grocery store this afternoon to purchase some more coconut milk to finish my gluten free vegan cupcakes. Every time I am at the grocery store I love going through the produce department to find some inspiration for my next cupcake. Maybe there is a fruit I’ve never seen before or a smell that will bring back memories. Today it was a rosemary plant. I love rosemary! I love using it in marinades for chicken, shrimp and steak and it tastes great in breads and crackers. Can I use it in a cupcake? Of course! I proceeded to get some juicy ripe lemons and some mascarpone cheese.
I altered my vanilla base cupcake and incorporated finely chopped rosemary, lemon zest, and lemon juice. The aroma coming from my oven did not disappoint!
As the cupcakes cooled, I had to decide how to make the frosting. For my tiramisu cupcakes I mixed mascarpone cheese with whipping cream and sugar to make a light and airy frosting. I thought something closer to a cream cheese frosting would work better with these cupcakes. I substituted mascarpone for the cream cheese in my cream cheese recipe and viola – AMAZING!
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