Why settle for a donut or a cupcake when you can have both?
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can some substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
200 grams caster sugar
1 teaspoon cinnamon powder
250 grams raspberry or strawberry jam
1 batch of fluffy vanilla buttercream frosting
Cupcake baking tray
Donut baking tray
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Transfer about 1/3 of the batter to a piping bag or zip lock bag. Spray a donut baking tray with cooking oil and fill each donut mold with batter about 3/4 of the way. You'll need 12 cake donuts. Give the tray a gentle tap and bake them for 12 min. As soon as they come out of the oven carefully place a cooling rack on the baking tray (you'll need two kitchen towels) and turn the tray over so the tray is on top of the cooling rack. Give the rack and tray a few gentle taps to help the donuts fall out of the baking tray. Carefully take the baking tray away from the cooling rack leaving the cake donuts behind. Let them cool for 5 min before you dip them in the cinnamon sugar ensuring they're coated very well. Set them aside to cool.
You'll use the remaining batter for the cupcakes. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Let them cool for 5 min before you carefully coat the top of the cakes in the cinnamon sugar. Set them aside to cool completely before you frost them.
Use an apple corer to core the center of your cupcakes. Fill them with raspberry jam. The easiest way to do this is to transfer the jam to a piping or zip lock bag and cut them end of the bag off.
Fit the end of you piping bag with a Wilton 8B tip. Frost them in a single donut swirl as demonstrated in the video.
Place one of the cake donuts on top carefully pressing it onto the frosting to help it stick. Fill the center of the donut with more raspberry jam.