Pumpkin Spice Doughnut Cats – Recipe
We're still on pumpkins for Halloween, so quick let's cook with them again before they all magically disappear from stores in November! It's been over a year since I made the sweet potato doughnut cats, so I reckoned it was high time I made another batch of kawaii treats – this time substituting sweet potato for pumpkin and adding a little more seasonal spice.
Ready? Let's go.
Ingredients for Doughnuts:
125g butter, softened
150g caster sugar
50g light brown sugar
150g pumpkin purée (I use canned)
2 medium eggs
200g self raising flour
2 tsp cinnamon
Pinch of salt
Ingredients for Decorations and Glaze:
300g Candy Melts in your chosen colour
Darker gel food colouring of choice
24 whole almonds
Coconut oil
30 dark chocolate
Method:
1. Preheat the oven to 180ºC and grease your doughnut pan (if you're using a silicone one like me, there's no need to grease it).
2. Stir the butter, sugars and pumpkin, beat in the eggs and then stir in the dry ingredients until well combined.
3. Spoon (or pipe, as I did) into the pan and bake for 20 minutes, or until the doughnuts spring back when you poke them. I had to do this in two batches as I only have one six-hole pan.
4. Let cool for 10 minutes before unmoulding onto a wire rack, then cool completely before decorating.
5. Stick the almonds into the doughnuts pointy-side up to make ears (I used a knife to make little incisions in the doughnuts first).
6. Melt your Candy Melts in a bowl, zapping them in 30 second intervals in the microwave at 50% power to avoid burning them. Dip the fat ends of the almonds and stick them into your doughnuts (I used a knife to make little incisions in the doughnuts first). Let them set for 10 minutes. Then dip your doughnuts, shake off any excess and set them back on the wire rack to cool. Melt the dark chocolate in another small bowl (tempering optional). Use another toothpick to make faces.
Enjoy, and have fun.
Ready? Let's go.
Ingredients for Doughnuts:
125g butter, softened
150g caster sugar
50g light brown sugar
150g pumpkin purée (I use canned)
2 medium eggs
200g self raising flour
2 tsp cinnamon
Pinch of salt
Ingredients for Decorations and Glaze:
300g Candy Melts in your chosen colour
Darker gel food colouring of choice
24 whole almonds
Coconut oil
30 dark chocolate
Method:
1. Preheat the oven to 180ºC and grease your doughnut pan (if you're using a silicone one like me, there's no need to grease it).
2. Stir the butter, sugars and pumpkin, beat in the eggs and then stir in the dry ingredients until well combined.
3. Spoon (or pipe, as I did) into the pan and bake for 20 minutes, or until the doughnuts spring back when you poke them. I had to do this in two batches as I only have one six-hole pan.
4. Let cool for 10 minutes before unmoulding onto a wire rack, then cool completely before decorating.
5. Stick the almonds into the doughnuts pointy-side up to make ears (I used a knife to make little incisions in the doughnuts first).
6. Melt your Candy Melts in a bowl, zapping them in 30 second intervals in the microwave at 50% power to avoid burning them. Dip the fat ends of the almonds and stick them into your doughnuts (I used a knife to make little incisions in the doughnuts first). Let them set for 10 minutes. Then dip your doughnuts, shake off any excess and set them back on the wire rack to cool. Melt the dark chocolate in another small bowl (tempering optional). Use another toothpick to make faces.
Enjoy, and have fun.
Comments
Post a Comment