My regular posts on this blog have gone AWOL but I assure you that there has still been lots of baking going on when possible 🙂 I have been so obsessed with mini cupcakes lately! Instead of a recipe I’ll just explain them because there are so many….!
These babies above are plain vanilla with vanilla buttercream that I spread on lazily with a knife and sprinkled with confetti, and below are some chocolate ones with piped chocolate buttercream 🙂 It’s the same batch but I added cocoa to half the mixture.
The cuties above had some lemon zest and juice added to plain vanilla batter and I piped some buttercream flavoured with zest and juice on top, with a slice of more lemon zest.
I got a bit extravagant when I photographed these ones and added some MAC… why not?! They are plan vanilla with soaked some Monin rose syrup and then some piped Rose Monin-flavoured buttercream and a dried rose petal.
These ones are just vanilla cupcakes with cinnamon buttercream and a cute pink jellybean on top. And below are a cute mix of them!
These ones weren’t as pretty as I expected 😦 But hey, they are all chocolate flavoured! I found those white chocolate disks with sprinkles on top at a pick’n’mix in a store close to where I work and I had to use them somehow….!
Anyway, that’s a small update on my baking adventures lately, I promise I have some recipes coming soon!
Happy Easter and happy baking!
Ombre Vanilla Donuts
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp vanilla essence/extract
50 grams butter, melted
+a little extra milk
1 cup icing sugar
1 Tbsp butter, melted
Blue and red food colouring
If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin. This recipe makes about 30 little donuts, so you may have to cook them in batches.
Meaaaanwhile, mix together the flour, sugar and baking powder. In another bowl, mix together the vanilla, butter, egg and 250mls milk. Make a well in the dry ingredients and mix in the wet ingredients until combined. The mixture should be thick enough to spoon into the donut molds. If it’s too thick, add a but more milk. Preheat the donut maker, if using. Fill the donut holes about 3/4 full and cook until golden and spring back when lightly touched (About 10 minutes in the oven if you are using that method). Cool on wire racks.
Onto the icing! Mix together the icing sugar, butter and a bit of hot water until you have a thick icing. Add some red food colouring and only the tiniest dab of blue. Mix and ice a handful of donuts before adding a little more blue colouring (don’t forget to add on the sprinkles now, before the icing sets. Ice some more and keep repeating until you have used up all the donuts/icing.
Enjoy! Makes about 30x5cm diameter donuts.
Is it just me or are donuts becoming ever more accessible in the kitchen these days? I admit, these were made with a kitchen top donut-maker but even baked donuts are everywhere. Are they the latest cupcake….? Maybe!
Either way, they are delicious, deep-fried or not. With butter and eggs or without!
If any of you reading this are following me, I apologise for the lack of posts recently 🙂 I’ll be more onto it when uni starts again!
Vegan Orange and Chocolate Donuts
1 cup flour
2 Tbsp cocoa
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp plain oil
3 tsp vinegar
Juice of one orange
Roughly 120mls water
1/2 cup icing sugar
2 tsp margerine
Juice of half an orange
Maybe a little extra water
Orange food colouring (optional)
To decorate: Chocolate sprinkles
Instructions: If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin.
Mix together the flour, cocoa, sugar, baking powder and baking soda. Make a well in the middle and pour in the oil, vinegar and orange juice. Pour in most of the water and mix well. If the mixture is still too thick to pour, add a little more water and mix again. Preheat your donut maker and pour the batter in, filling to the top. Alternately, fill up your donut tin holes and cook for about 10 minutes, until they spring back when touched lightly. Cool on a rack and make the icing: Chuck all the icing ingredients in a bowl except the food colouring and heat in the microwave for ten seconds. Mix, and if the butter isn’t melted, repeat. When smooth and spreadable, ice the top of the donuts and sprinkle with the chocolate hail/jimmies/sprinkles. Devour!
Makes about 12x5cm diameter donuts
All the drips and drops of orange icing and sprinkles that managed to miss the donuts themselves…..!