Doughnut cupcakes filled with raspberry jam, topped with a doughnut glaze and sprinkles.This week I was on a mission to make doughnut flavoured cupcakes. I scoured the blog world looking for a suitable recipe and I came across this recipe from Coconut & Lime. Looked good so I thought I would give it a try. I decided to double the recipe so that Mat would have enough cupcakes to take to work and there was my first mistake. Here is a simple mathematics question - what is a quarter of a cup of butter doubled? I can tell you that it is not 1 cup of butter - which is what I accidentally put in. Thankfully the cupcakes still turned out alright even though I doubled the amount of butter in them. While the Coconut & Lime recipe suggested using icing sugar on top of the cupcakes I decided to make a glaze that was on Bakerella's website - wasn't quite what I was looking for, but oh well.
Now the ratings...
Me - 6/10, the cake tasted good but not amazing - and it didn't taste much like a doughnut at all :(
Mat - 6/10, he wasn't sure why there was a need for lemon zest in the cakes. He thinks I should of consulted him on the flavour of the cake and that I need to try again :P
ETA - If I had actually put in the right amount of butter I'm sure these cupcakes would of been great - note to self: redo the batch if I make a mistake like that again (sorry Rachel from Coconut & Lime for not mentioning this earlier).
