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 sweet potato, steamed and mashed
2 medium eggs
200g self raising flour
2 tsp cinnamon
Pinch of salt

Ingredients for Decorations and Glaze:

24 whole almonds
50g chocolate, melted (to help stick the ears and for the faces)
150g icing sugar
2 tbsp matcha
2 tbsp milk (approx.)

Method:

1. Preheat the oven to 18C 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 sweet potato, 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. Stir the glaze ingredients together until smooth, dip your doughnuts, use a toothpick or chopstick to make the faces with the chocolate, and leave to dry.





Enjoy, and have fun.

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