Archives for the month of: June, 2014

For National Donut Day, my sister and I decided to use our donut pans (for the first time) and make these delicious pink velvet donuts with a homemade glaze! These were absolutely phenomenal and we made them in regular and mini sizes which made it even more fun to decorate and eat later. Enjoy and Happy National Donut Day! Also, credit goes out to my sister for taking the beautiful pictures! Check her pictures out at Laura Quintero Photography

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Donut Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 1-1/2 c buttermilk
  • 2-1/2 tbsp cocoa powder
  • 4 eggs slightly beaten
  • 4 tbsp melted butter
  • 1 tsp red food color

Glaze Ingredients

  • 2 cups confectioners sugar
  • 2-2 1/2 tbsp milk
  • 2-3 drops food color if desired
  • decorations of choice

Directions

Preheat the oven to 350 F. Sift together flour, sugar, salt & baking powder. Add buttermilk, eggs, vanilla to dry mixture- mix. Add butter- mix until combined. Add cocoa powder & food color- beat until just combined.

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Fill full size donut pans & bake 5-8 minutes OR! fill mini-donut maker & bake 3-5 minutes.

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Donuts are done when they spring back when touched- do not over cook. While the donuts are baking, prepare the glaze by first sifting the powdered sugar into a medium bowl. Stir in enough milk to make soft and spreadable. If using colors, divide into separate bowls and add food color to each. Allow to cool on wire rack. Dip in glaze and add sprinkles before glaze dries.

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This recipe came from a cupcake book that my sister gave me for my recent birthday (thanks again!) and it was absolutely delicious! It is essentially a pancake cupcake, a.k.a. a maple magic muffin! Try it out for breakfast, snack, or midnight treat; no matter what time you try it, it is absolutely delicious!

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Ingredients:

  • 1/2 cup plus 3 tablespoons pure maple syrup, divided
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup plus 1 tablespoon milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 400 F. Grease 12 standard muffin cups, preferable nonstick. Please 2 teaspoons maple syrup and 1/2 teaspoon melted butter in each cup.

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Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl; mix well. Whisk milk, oil, egg, remaining 3 tablespoons maple syrup and vanilla in medium bowl until well blended. Add to flour mixture; stir just until blended.

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Spoon batter into prepared muffin cups, filling two-thirds full. Place muffin pan on baking sheet to catch any drips (maple syrup may overflow slightly).

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Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Invert pan onto wire rack covered with waxed paper. Cool muffins slightly; serve warm.

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