Category: Mini Cake Machine

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Babycakes Donut Holes Recipe

Ingredients

  • 1⅓ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  • Combine dry ingredients in a mixing bowl.
  • In separate bowl whisk together remaining ingredients, except glaze or topping.
  • Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
  • Fill each cooking reservoir with about 1 tablespoon of batter.
  • Bake about 2 to 3 minutes or until a toothpick inserted into donut comes out clean.
  • Glaze or coat with powdered sugar or cinnamon-sugar, as desired
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CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING

CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING
Makes 14
For the cupcakes
For the cupcakes
60g/2oz caster sugar
60g/2oz unsalted butter, softened
1 egg
45g/1.5 oz self raising flour
15g/0.5oz cocoa
For the frosting
60g/2oz dark chocolate
100g/3.5oz mascarpone, room temperature
Method

  1. In a bowl, cream together the butter and sugar until pale. Add the egg and
    beat until thoroughly combined.
  2. Sift the flour and cocoa into the bowl and fold into the mixture until almost
    smooth.
  3. Line the cupcake holes with cake cases and spoon the mixture equally
    between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
    them out onto a wire rack to cool.
  4. Whilst the cakes are cooling, begin to make the frosting by melting the
    chocolate in a bowl over a pan of gently simmering water. Stir until the
    chocolate has melted smoothly.
  5. Remove the bowl from the heat and let the chocolate cool slightly. Gently
    stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
    or spoon the frosting onto the cooled cakes.
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VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING

VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g/2 oz unsalted butter, softened
1 egg
2tsp vanilla extract
60g/2oz self raising flour
For the frosting
60g/2oz white chocolate
100g/3.5oz mascarpone, room temperature
1tsp vanilla extract
Method

  1. In a bowl, cream together the butter and sugar until pale. Add the egg and
    vanilla extract, and beat until thoroughly combined.
  2. Sift the flour into the bowl and fold into the mixture until almost smooth.
  3. Line the cupcake holes with cake cases and spoon the mixture equally
    between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
    them out onto a wire rack to cool.
  4. Whilst the cakes are cooling, begin to make the frosting by melting the
    chocolate in a bowl over a pan of gently simmering water. Stir until the
    chocolate has melted smoothly.
  5. Remove the bowl from the heat and let the chocolate cool slightly. Gently
    stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
    or spoon the frosting onto the cooled cakes.