MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES
My husband believe it or not makes this recipe. It has been handed down from his Great Grandparents!! **Note: you have to use real buttermilk liquid in this. I try it with powdered buttermilk and the recipe wasn't the same.
Provided by Nikki Kate
Categories Breakfast
Time 33m
Yield 30 Fry Cakes, 30 serving(s)
Number Of Ingredients 10
Steps:
- Oil temperature should be at 375 degrees F.
- Add baking soda to the buttermilk. Let set while preparing the next steps.
- In a large bowl mix the sugar, crisco and egg.
- Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
- Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
- Turn dough onto a floured surface and knead until it springs back when pushed inches.
- Roll out, cut with a doughnut cutter.
- Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
- Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
- Drain on paper towels.
DEEP FRIED CUPCAKES
My friend and I thought we made this recipe up when we were trying to think of ideas for the cupcake shop we were opening, but when I googled it, I found it's been done. But here is the version we've been working on. You can use any kind of cupcake and frosting combo, but this one is a chocolate cupcake with a chocolate ganache frosting. Just be sure to eat them warm!
Provided by Italia bella chef
Categories Dessert
Time 45m
Yield 50 mini cupcakes, 25 serving(s)
Number Of Ingredients 18
Steps:
- For cupcakes:.
- Beat butter until softened.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, baking soda, salt, and cocoa powder
- into a small sized bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine.
- Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 1/2 full.
- Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
- For Ganache:.
- Place the chocolate in a small glass bowl.
- Heat the cream in a small saucepan until it just starts to boil.
- Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
- While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
- For batter:.
- Beat egg and milk.
- Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
- Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
- For frying:.
- Remove the cupcake wrapper. You do not want charred paper.
- Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
- Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
- Fry until all sides are golden brown (about 3 minutes).
- Remove from the fryer and dust with powdered sugar.
Nutrition Facts : Calories 196.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 50.5, Sodium 167.6, Carbohydrate 27.6, Fiber 1.7, Sugar 12.2, Protein 4.2
DEEP-FRIED TRUFFLE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
- Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
- In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
- Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
- In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.
- With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
- Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.
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