These baked pumpkin doughnuts with cream cheese glaze are the perfect fall treat. Now, I for one love me a good pumpkin recipe. And I also love my doughnut pan. So naturally – it’s a match made in heaven. Ready in 30 minutes start to finish – have them for breakfast or afternoon coffee! Yes please! Seriously, you’re going to love this recipe.Read More
Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake, with an added surprise probiotic health benefit in the frosting. It’s moist, fudgy and fruity and will keep well for 4-5 days.Read More
On Friday we celebrated the vice principal’s birthday with a surprise birthday party in the office because it’s her first birthday with us as vice principal. She was so surprised she almost cried! I made her a birthday card and got it signed by all of the teachers, and these AMAZING cupcakes! I really outdid myself on this one! Sure they take some time to make (especially when you’re operating out of a toaster oven, so you have to use a mini cupcake pan because the regular cupcake pan is too big to fit and you made enough batter for 16 cupcakes) but they’re totally worth it!
I’m so mad that I forgot my camera that morning so I had to take all of the photos with my cell phone and believe me, I am not cell phone photographer! Something as simple as getting the right angle confuses me but I did my best to show you guys how good and tasty these cupcakes are!
Oh, they are SO good. What makes them extra good is the “frosting.” It is less like frosting and more like a fluffy cheesecake. I surprised myself by making this frosting because it’s something I’ve never been good at! But to see it turn out so well (for the most part) gave me an extra confidence boost! I just knew she was going to like them!
For the cupcake
· 1 1/3 cups self-rising flour
· ½ cup unsweetened cocoa powder
· 3 tablespoons applesauce
· 1 cup white sugar
· 2 eggs
· 1 teaspoon vanilla extract
· 1 cup milk
For the frosting
· 1 package of cream cheese, 8oz. at room temp.
· 1 cups powder sugar
· 1 Tbsp vanilla
· 1 container of Cool Whip, 8oz. thawed
1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, and cocoa. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
4. While the cupcakes cool, make the frosting.
5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
6. On a low speed, add in the cool whip.
7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
8. Put your frosting in a pastry bag.
9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the centre. You will see the cupcake puff up.
10. Then frost the cupcakes like normal and sprinkle with crushed Oreo.
11. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.
TIP: Consume these almost immediately! I personally hate hard frosting. I like a soft, creamy frosting. But if you leave this at room temperature for too long, it'll melt and you won't be able to enjoy it, and if you put it in the fridge, well then, you'll just have a cold cupcake. And that's not fun!
What’s your perfect cupcake recipe? Will you try this at your next celebration? I sure hope so! Let me know in the comments section below!
I'm positive that I'm about to be every girl on a diet's worst nightmare with this post, but I just couldn't help myself. I sincerely love doughnuts. Like LOOOOOOOOOOOVE doughnuts. My inner fat kid does a cartwheel anytime I see a doughnut or even hear the word doughnut. Well it tries but fails to complete the cartwheel, but even though my inner fat kid knows she can't do a cartwheel she still tries because that's how excited doughnuts make me!
This all started when I saw an Instagram post on doughnuts yesterday before I left work. I was painfully reminded that I hadn't made doughnuts since April during my boyfriend's visit. I know that I had to immediately rectify this situation. I found a recipe for hummingbird cake (which to be honest I had never heard of) and though to give a whirl! It was super easy to make and of course I didn't go by the book. This ended up being completely vegan(ish) before adding the frosting. Now I'll admit, I got a little carried away with the frosting. I mixed food colouring, bananas and even cookies! It looked so pretty when I was done! I may have gone overboard with the picture taking (I took 63 photos on my camera this morning) and almost ended up super late for work because of it. But I triumphed and was only 5 minutes late. Whew!
I invented (I'm sure someone else has already thought of these) some new flavours including the S'mores Doughnut, Rocky Road Doughnut and Hummingbird Doughnut. Of course I threw in some classic frosted like vanilla and strawberry, and substituted Nutella for the chocolate doughnuts so it had a ricer flavour. I had so much fun making these doughnuts and I hope you give them a try!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup applesauce
- 1 1⁄2 teaspoons vanilla extract
- 1(8 ounce) can crushed pineapple, undrained (I used Bluebird pineapple juice)
- 2 cups chopped bananas
- Combine first five ingredients in a large bowl; add applesauce, stirring until dry ingredients are moistened.
- (Do not beat) Stir in vanilla, pineapple, and bananas.
- Pour batter into greased doughnut pans.
- Bake at 350 degrees F for 18-20 minutes or until a wooden pick inserted in centre comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
For vanilla frosting:
Melt store bought vanilla frosting in microwave for ten seconds, then drizzle over doughnuts
For strawberry frosting:
Repeat same process but add 1-2 drops of red food colouring to frosting before applying to doughnut.
For Nutella frosting:
Melt Nutella in microwave with 1 tablespoon iced coffee (mixed with cream and sugar) then drizzle over doughnuts. Nutella may be a little difficult to spread. Top with sprinkles if you’re extra daring!
For Rocky Road frosting:
Repeat same process for Nutella frosting. Instead of sprinkles, top with sliced and chopped almonds that are smoked and salted and soaked in maple syrup (not that cheap stuff either; splurge on the good Canadian maple syrup)!
For Hummingbird frosting:
Using store bought vanilla frosting, add 2 tablespoons chopped banana and mix well. Melt a little in microwave if you need to it be more spreadable. Top with sliced almonds, like in the Rocky Road frosting.
For S'mores frosting:
Crumble or crush a chocolate and vanilla cookie and put crumbs on top of doughnut, focusing in the centre. Then drizzle with hummingbird frosting.
Store leftovers in refrigerator. I humbly apologise for throwing anyone off their diet but I promise you it's totally worth it! Enjoy one as you toast to the weekend!