Beach weather is practically over and done with and it is now time to get fat to avoid freezing to death in the winter. Yep, your yearning for the warm sun of yesterseason will soon be nullified by invitation of fatty comfort foods and hearty beverages (cheeseburger shake, anyone?). In an attempt to get a jump on the predicted gorging, we took a look at The Cupcake Project and found a cool reinvention of one of our favorite treats.
• 7 cooked cupcakes (You can use any flavor, but for the most authentic look, I recommend vanilla.)
• 1/3 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 large egg
• 1/4 cup buttermilk
• enough vegetable oil for your fryer
• dipping sauce of your choice (I used raspberry jam.)
Use three of the cooked cupcakes to make cupcake croutons seasoned with brown sugar and cinnamon. The cupcake croutons will serve as “bread crumbs” for the nuggets.
See my post on cupcake croutons for step-by-step instructions.
Food process the cupcake croutons until you have a powder. It’s OK if there are a few clumps. Nuggets are a dessert that should not look polished.
Whisk together 1/2 cup of cupcake crouton crumbs with the flour and baking powder.
Cut each of the remaining four cupcakes into three pieces, slicing horizontally through the cupcakes.
Cut each cupcake piece into two by cutting the letter “S” into the circle (like a yin-yang). The end result will give you imperfect crescent moon shaped pieces. Again, don’t try to make them perfect – it’s better if they aren’t.
In a separate bowl, whisk together the egg and buttermilk.
Fill a deep fryer with vegetable oil according to the manufacturer’s instructions. I always recommend using a deep fryer for frying, but you could also do it in a pot. I use a mini deep fryer and fry in small batches.
Heat the oil to 375 F.
While the oil is heating, prepare your cupcake pieces for frying. Those of you who have made fried chicken may be familiar with this method. Pick one hand to be your wet hand and one hand to be your dry hand.
With your wet hand, pick up a cupcake piece and dunk it in the egg/buttermilk mixture. Make sure it’s completely covered and then lift it out and shake off any excess liquid.
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