The Cupcake Café Cookbook is a gem for everyone who loves doughnuts, originally decorated cakes, or off-beat New York City eateries. The actual café is a funky daytime oasis in the still-iffy neighborhood once known as Hell's Kitchen. Ann Warren and her husband, Michael, started the café as a bakery in 1988. They now serve food, too, but their fame comes from the breakfast baked goods and Warren's strikingly creative butter cream-frosted cakes and cupcakes
3/4 pound solid vegetable shortening per quart fryer capacity
confectioners' sugar,for dusting
Sift together the flour, baking powder, nutmeg, and salt. Beat together the eggs, egg yolk, and sugar. Add the vanilla, melted butter, and milk.
Mix the wet ingredients into the dry, and chill the dough in the refrigerator for 20 to 30 minutes to firm up and make handling easier.
When the dough is not too soft or sticky, it is ready to roll out on a floured board. Roll the dough to 3/4 to 1 inch thick and cut rings using a doughnut cutter or two biscuit cutters - first a larger one (about 3 to 2 1/2 inches in diameter), then, inside that, a smaller one (about 1 1/4 inches).
Meanwhile you can be gradually heating up your shortening to about 365 degrees F - not beyond! Fry four or five doughnuts at a time for about 2 minutes on each side. Remove with a long-handled slotted spoon or spatula and place on absorbent paper (such as paper towels) to drain. Continue until all the dough is fried.
