Cupcake Wars – Jelly Donut and Coffee Cupcake

Moving right along through the cupcakes I didn’t get a chance to show you on Cupcake Wars, here’s the next Round 2 flavor I would have made – a Jelly Donut and Coffee Cupcake.  I revamped my Sugar Donut Muffin into a cupcake, filled it with an organic mixed berry conserve, and topped it off with espresso frosting, a berry conserve drizzle and some coffee beans.

The inspiration for this one came from the idea that comics need coffee (or other aids… ahem) to stay awake and bring the funny.  And what goes better with coffee than donuts?  I thought I’d bring the two together in one tasty cupcake that I think would satisfy the many comedians in my life.

It was actually kind of ironic that the cupcakes for the episode were to inspired by the comedy world as I’ve been performing improv comedy for about twelve years or so.  I trained in Chicago at Improv Olympic, Second City and The Annoyance theatres, and I perform here in L.A. with my beloved team, King Ten.

While improv is very different from stand-up comedy, they both share a similar “comedy club culture” that I’m very familiar with.  Isn’t irony fun?  If you’re in the LA area you can come by to see King Ten perform Wednesday nights at 10:30.  Just be sure to have one of these cupcakes first so you’ll be wide awake for the show!

Jelly Donut and Coffee Cupcake
Yield: 12 cupcakes

1 cup non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup organic evaporated cane juice
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups organic unbleached all purpose flour
2 teaspoons baking power
1/4 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 cup berry flavored jam, for filling and garnish
Espresso Frosting, recipe follows
Whole Coffee Beans, for garnish

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.

In a medium sized non-reactive bowl, whisk the vinegar into the non-dairy milk, and set
the mixture aside to curdle.

In a small bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
Set the mixture aside.

Whisk the sugar, oil, and vanilla into the non-dairy milk mixture. Add the flour mixture,
and stir just until combined.

Divide the batter into 12 muffin cups, filling each about 3/4 full.

Bake the cupcakes for 15 to 18 minutes, or until a tester inserted into the center comes
out clean. Cool the cupcakes completely.

Espresso Frosting:

5 ounces vegan shortening, room temperature (recommended: Earth Balance)
5 ounces vegan margarine (recommended: Earth Balance)
12 ounces powdered sugar, sifted
1 tablespoon non-dairy milk
1 1/2 teaspoons instant espresso powder (recommended: Medaglia D’Oro)

In an electric stand mixer or with a had mixer, beat the shortening until it’s creamy. Add
the margarine, and whip it into the shortening. Stop the machine, and scrape the sides of
the bowl.

With the mixer on low, slowly add the powdered sugar. Once it’s incorporated, stop
the machine. Warm the non-dairy milk in the microwave for 10 seconds, and dissolve

the espresso powder into the warm milk. Scrape the sides of the mixer again, and add
the espresso mixture. Slowly mix it into the frosting. Once it’s incorporated, turn the
machine on high and whip the frosting until it’s light and fluffy.

To assemble the cupcakes, scoop about 1 1/2 teaspoons of cake out of the center of each
cupcake with a melon-baller. Fill each hole with about 1 teaspoon of the jam.

Fill a pasty bag fitted with a star shaped tip with the espresso frosting. Pipe onto the
filled cupcakes. Garnish each cake with a thin drizzle of jam and several coffee beans.

Prep Time: 30 minutes
Cook Time: 18 minutes
Inactive Prep Time: N/A
Ease of Preparation: Intermediate

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22 Responses to “Cupcake Wars – Jelly Donut and Coffee Cupcake”

  1. Oh my. Jelly donut AND coffee? I’m putting those on my list of “must make” cupcakes. Thanks for sharing the recipe!

  2. You’re welcome, Celia! I hope you like it!

  3. Hello,
    Gorgeous looking food, as always. :)
    Sorry if you’ve answered this in a previous post but, what is evaporated cane juice? Is that sugar cane (I’m in Australia) juice, say golden syrup, treacle or molasses? Or am I barking up the wrong tree entirely?
    Perhaps concentrated apple or pear juice would be a more appropriate substitute.
    Thanks,
    Nina

  4. Hi, Nina! Evaporated cane juice is just a less refined version of granulated sugar. Golden syrup, treacle or molasses wouldn’t work the same as they’d add more moisture to the recipe – but you could certainly use them and adjust the liquid quantities. I hope that helps!

  5. all your cupcakes look so lovely and CREATIVE! Bravo on CW Kim :)

  6. This cupcake is amazing!

  7. Hi Kim, thanks for the info. I’ve Googled it and what you the US calls granulated sugar we call ‘raw sugar’. Evaporated cane juice sugar looks like ‘our ‘brown’ or ‘dark brown sugar’. All sugar in Oz is from cane sugar (and is vegan!).
    It seems every day I learn something new.
    Again, thank you. :)

  8. Nina, you should be able to get evaporated cane juice at a health food store – it’s not quite the same as our dark brown sugar (I’m Australian too), it’s less refined even than that, although dark brown sugar would probably also work. Good luck!

  9. Hi, Kathy! Thanks so much!

  10. Thanks for the info, Darcy!

  11. this is seriously such a brilliant/creative idea for a cupcake. i love it!

  12. Thanks, quarrygirl!

  13. Hi Kim,

    I saw your CW episode, and I was sad that one of the vegan bakers got booted in the first round! (but I was happy that there were two in the first place!!) Funny thing, a friend of mine works at Sticky Fingers, so this is indeed a small world. Anyhoo, I was wondering for the frosting if it would make a big difference to use really finely ground espresso instead of instant espresso (is that the same thing?) Or will the actual espresso be too overpowering? I was kind of hoping to skip a trip to the grocery store, and the instant espresso is all I’m missing. Thanks for posting this!

  14. Hi, Jessica! You could definitely try using the ground espresso, but I can’t vouch for how it will work in the recipe as I’ve never tried it. The instant espresso powder and water are combined to make a concentrate, though I don’t know if you could brew strong enough espresso for it to work as a substitute. It might require adding too much liquid before you get a strong enough flavor in the frosting. I think I’ve seen recipes where people just use ground espresso, but my concern would be that the finished product might be gritty. You could always try adding it to part of the frosting to see if it works. Hope that helps!

  15. I made these last night. Amazing. I used a lot more espresso in my icing and used organic blueberry preserves. Delicious!!

  16. Hi, Ali! I’m so glad you liked them! I bet the blueberry preserves were really yummy.

  17. Good day! This is kind of off topic but I need some guidance from an established blog.
    Is it difficult to set up your own blog? I’m not very techincal but I can figure
    things out pretty quick. I’m thinking about creating my own but I’m not sure where to begin.
    Do you have any tips or suggestions? Thanks

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