Doughnut Update
In response to reader comments on my last cake doughnut recipe, “Lemon Poppy-Seed Cake Doughnuts,” I decided to see if the same doughnut batter could be used to make fried doughnuts or cupcakes.
Here are the results:
◊ Fried Doughnuts
Although the ingredients in the batter for “Lemon Poppy-Seed Cake Doughnuts” are similar to ingredients found in fried doughnut recipes, the batter was ultimately too watery and literally fell apart in my deep-fryer. I didn’t take a photo of the mess, but there definitely was one!
Oh well, I might try experimenting with other recipes for lemon doughnuts in fried form in the future!
◊ Cupcakes
I used 2 mini cupcake/mini muffin pans to make 2 dozen miniature cupcakes from the remaining batter after the frying debacle. All told, the batter would probably yield about 26 mini cupcakes.
I used a small cookie scoop to fill the cavities evenly with batter.
I baked the cupcakes for 12-15 minutes at 350°F, watching closely to prevent too much browning. The cupcakes are done when a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 10-15 minutes before removing them. Frost as desired. See photo at top.
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