Doughnut cakes with raspberry and chocolate icing Recipe

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makes:

18

Skill:

medium

Cost:

cheap

Total Time:

00:30

Prep:

00:20

Cooking:

00:10

This iced doughnut cake recipe is a speedy and easier alternative to regular yeasty doughnuts. Made in just 30 minutes, these delicious treats are best eaten on the day they are made. We love them with a cuppa, but if you’re making them for a special occasion then you could always pile them up on a plate and use them as an alternative to a birthday cake – who can resist a doughnut after all?

Ingredients

  • 75ml sunflower oil
  • 125ml milk
  • 1 large egg
  • 1tsp vanilla extract
  • 100g golden caster sugar
  • 200g self-raising flour
  • 100g unsalted butter, melted
  • For the traditional glaze:
  • 100g icing sugar, sieved
  • 2tbsp milk
  • ½tsp vanilla extract
  • For the chocolate icing:
  • 75g icing sugar, sieved
  • 2tbsp cocoa, sieved
  • 2tbsp milk
  • ½tsp vanilla extract
  • 2tbsp coloured sugar strand sprinkles
  • For the raspberry icing:
  • 60g raspberries
  • 75g icing sugar, sieved
  • 4tsp milk
  • You will also need:
  • 6-hole and 12-hole mini doughnut tins (available at amazon), greased
  • 2 plastic piping bags

Method

  • Heat the oven to 180°C. Mix together the oil, milk, egg and vanilla in a large bowl with a balloon whisk. Stir in the sugar and sieve in the flour.

  • Spoon the mixture into the two piping bags. Snip off the end and pipe the mixture into the two well-greased doughnut moulds, to make 6 large and 12 small doughnuts. Bake for 10 mins, insert a cocktail stick to check they are cooked through – cook for a couple more mins, if needed.

  • Upturn the doughnuts on to a wire rack and brush over the melted butter.

  • For the traditional glaze, stir together the icing sugar, milk and vanilla. Chill. For the chocolate icing, stir together the icing sugar, cocoa, milk and vanilla. For the raspberry icing, put the raspberries into a small food processor and blitz to make a smooth purée. Add the icing sugar and milk to make a smooth icing.

  • Dip the smooth doughnut cake tops into the glazes, to coat. Scatter the sugar strand sprinkles over the top of the chocolate-iced doughnut cakes.

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