Cakespy: Deep-Fried Cupcakes on a Stick

The recipe Cakespy: Deep-Fried Cupcakes on a Stick could satisfy your American craving in approximately 45 minutes. This recipe serves 12 and costs $1.64 per serving. One portion of this dish contains roughly 5g of protein, 22g of fat, and a total of 360 calories. A mixture of salt, white vinegar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. 2505 people were impressed by this recipe. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Try Cakespy: Deep-Fried Halloween Candy, Deep-Fried Ravioli On a Stick, and Deep-Fried Candy Bars on a Stick for similar recipes.

Servings: 12

 

Ingredients:

1 tsp baking soda

12 mini cupcakes with buttercream frosting (smaller cupcakes work best; full-size cupcakes may not stay on the stick)

1 1/2 to 2 cups flour, divided

1 cup milk

8-12 cups of vegetable or peanut oil, quantity depending on your pan

1/2 tsp salt

1 tbsp vegetable oil

2 tbsp white vinegar

Equipment:

popsicle sticks

kitchen thermometer

sauce pan

bowl

whisk

oven mitt

paper towels

Cooking instruction summary:

Procedures 1 Start out by peeling the wrappers off of your cupcakes, and spear each one with a popsicle stick, so that it is embedded into the frosting but does not poke through to the top. Freeze them for at least 2 hours, or even overnight--you want them to be like little rocks. 2 When your cupcakes are nearing the end of the chilling period, it's time to start heating the oil for frying. I poured about 6 cups of vegetable oil into a medium saucepan, so that it was about 4-5 inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy or frying thermometer. The oil needs to reach 375°F on the thermometer, which will take about 10-12 minutes. 3 While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl and set aside for the moment. Place 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps. The batter should be thicker than a pancake batter--if it seems too liquidy (as if it might drip off when you dip the cupcakes in it), whisk in the remaining flour until it has reached the desired consistency. 4 Remove the cupcakes on sticks from your freezer. I found that it is best to fry one cupcake at a time, so you could take them out of the freezer a couple at a time so that the cupcakes fried later on don't get too warm while sitting out. 5 First, dredge your cupcake in the flour, covering it completely. Tap off excess and roll into the wet batter mixture until it is completely coated on all sides (the bottom may be bare; this is okay). 6 Quickly dip the battered cupcake into the oil, holding the stick from the very end (do not drop it or you might get oil spatter!). You will only be dipping each cupcake for a very short time, so keep a careful eye on it. 7 I did not wear gloves for this part and I didn't get burnt or spattered, but since the oil is very hot, it might be a good idea to wear an oven mitt to decrease the likelihood of getting spatter on your hands. 8 Once the batter has reached a pleasing golden hue, remove the cupcake from the oil and transfer to a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining cupcakes, battering them one at a time directly before dipping in the frying oil. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly so that it remains at 375°F. If the oil is too cold it won't fry quickly enough and the cupcakes will soak up too much grease; if it is too hot, the outside will get dark before the inside is fully warmed, leaving you with a delicious shell but a partially defrosted cupcake inside. 9 Do you have extra batter? I had a tiny bit left after frying all of my cupcakes, so I used it to deep fry a couple of peanut butter cups. It was delicious.

 

Step by step:


1. 1

2. Start out by peeling the wrappers off of your cupcakes, and spear each one with a popsicle stick, so that it is embedded into the frosting but does not poke through to the top. Freeze them for at least 2 hours, or even overnight--you want them to be like little rocks.

3. 2

4. When your cupcakes are nearing the end of the chilling period, it's time to start heating the oil for frying. I poured about 6 cups of vegetable oil into a medium saucepan, so that it was about 4-5 inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy or frying thermometer. The oil needs to reach 375°F on the thermometer, which will take about 10-12 minutes.

5. 3

6. While the oil heats, prepare the batter.

7. Place 1/2 cup of flour in a shallow bowl and set aside for the moment.

8. Place 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil.

9. Whisk the wet ingredients into the dry until smooth and free of most lumps. The batter should be thicker than a pancake batter--if it seems too liquidy (as if it might drip off when you dip the cupcakes in it), whisk in the remaining flour until it has reached the desired consistency.

10. 4

11. Remove the cupcakes on sticks from your freezer. I found that it is best to fry one cupcake at a time, so you could take them out of the freezer a couple at a time so that the cupcakes fried later on don't get too warm while sitting out.

12. 5

13. First, dredge your cupcake in the flour, covering it completely. Tap off excess and roll into the wet batter mixture until it is completely coated on all sides (the bottom may be bare; this is okay).

14. 6

15. Quickly dip the battered cupcake into the oil, holding the stick from the very end (do not drop it or you might get oil spatter!). You will only be dipping each cupcake for a very short time, so keep a careful eye on it.

16. 7

17. I did not wear gloves for this part and I didn't get burnt or spattered, but since the oil is very hot, it might be a good idea to wear an oven mitt to decrease the likelihood of getting spatter on your hands.

18. 8

19. Once the batter has reached a pleasing golden hue, remove the cupcake from the oil and transfer to a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining cupcakes, battering them one at a time directly before dipping in the frying oil. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly so that it remains at 375°F. If the oil is too cold it won't fry quickly enough and the cupcakes will soak up too much grease; if it is too hot, the outside will get dark before the inside is fully warmed, leaving you with a delicious shell but a partially defrosted cupcake inside.

20. 9

21. Do you have extra batter? I had a tiny bit left after frying all of my cupcakes, so I used it to deep fry a couple of peanut butter cups. It was delicious.


Nutrition Information:

Quickview
360k Calories
4g Protein
21g Total Fat
37g Carbs
3% Health Score
Limit These
Calories
360k
18%

Fat
21g
33%

  Saturated Fat
5g
32%

Carbohydrates
37g
13%

  Sugar
16g
18%

Cholesterol
2mg
1%

Sodium
351mg
15%

Get Enough Of These
Protein
4g
9%

Selenium
11µg
17%

Vitamin E
2mg
16%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Folate
45µg
11%

Manganese
0.19mg
10%

Calcium
81mg
8%

Vitamin B3
1mg
8%

Iron
1mg
8%

Phosphorus
74mg
7%

Fiber
0.77g
3%

Magnesium
10mg
3%

Copper
0.05mg
3%

Vitamin K
2µg
3%

Potassium
84mg
2%

Vitamin B5
0.22mg
2%

Zinc
0.32mg
2%

Vitamin B12
0.13µg
2%

Vitamin D
0.26µg
2%

Vitamin B6
0.02mg
1%

Vitamin A
55IU
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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