I’ve made doughnuts before in many different varieties. With crisco, bacon fat, regular butter or a mix of butter and crisco. I’ve made different glazes and different shapes. I’ve even made doughnuts with almond milk! But seeing as I’ve never made apple cider doughnuts and it’s getting nice and cool in NYC, I decided why not? I based the recipe off Food 52, which has some really great recipes, by the way. These apple cider doughnuts are perfect for a fall snack. Especially if you haven’t had time to check out some apple orchards to go apple picking.
I don’t know why, but I find making doughnuts pretty nice. It’s just a little time consuming, but totally worth it. A lot of the time is some down time, you have to the let dough rest a bit, but once you get frying, you’ll be done in no time. I don’t think there’s anything better than a doughnut fresh out of the oil.
Also fun fact that I learned through this recipe, you can substitute all purpose flour for cake flour. For every cup of all purpose flour, subtract 2 tablespoons of AP flour and replace with 2 tablespoons of corn starch. This mixture of corn starch and all purpose flour will be the equivalent of one cup of cake flour. Gotta love these substitutions right?
These will definitely brighten up the workplace and they make a perfect snack for any time of the day.
So let’s get started!
-1 cup of apple cider
-2 1/2 cups of AP flour
-6 tbsp. corn starch
-1 tsp baking powder
-1 tsp salt
-1/2 tsp pumpkin spice
-1/3 cup granulated sugar
-2 tbsp unsalted butter
-1 egg yolk
-1/3 cup buttermilk (or 1/3 cup regular milk with 1/2 tsp of apple cider vinegar)
-Canola oil for frying
-Raw sugar and cinnamon for topping
- Pour the apple cider in a sauce pan and reduce until there’s only about 1/3 cup of apple cider left. Remove from the heat and let it cool.
- Mix together the flour, cornstarch, salt, pumpkin spice and baking powder. Set aside.
- In a medium sized bowl, mix together the butter and sugar until it reaches a grainy, wet sand like consistency. Add in the egg and egg yolk and mix to combine. It should turn thick and pale yellow.
- Mix the reduced apple cider and buttermilk together.
- Add in the flour mixture and the buttermilk mixture alternating in three different batches Mix to combine. The dough will be a tad sticky, like cookie dough. Once the dough has come together, cover in plastic wrap and place in the fridge for two hours or overnight.
- On a heavily floured surface, roll the chilled dough out in a layer about 1/2 inch thick. Using a doughnut cutter or a circle cookie cutter and a smaller circle cookie cutter/piping tip to cut out doughnuts. Be sure to flour the dough after cutting them out. They tend to get sticky if they are kept at room temperature for too long. If this happens, pop them in the freezer for ten minutes or so.
- Meanwhile in a dutch oven, heat about 2 to 3 inches of oil until it reaches 360ºF. Add in the doughnuts, be careful not to crowd the pan, and cook for at least a minute on each side. Once one side browns, flip and cook for another 1 more minute.
- While the doughnuts fry, mix together about 1/2 cup of raw sugar with 2 teaspoons of ground cinnamon.
- As soon as the doughnuts fry up golden brown, remove from the oil and let drain for a few seconds. Then place in the bowl of cinnamon sugar and thoroughly cover the doughnuts.
- Once all the doughnuts are fried, fry the doughnut holes.
These doughnut holes are perfect bite sized doughnuts. So so delicious!
Let the doughnuts cool on a wire rack and pack them up to share with friends, co-workers, or just eat them on your own. They taste good either way.
Hugs and puppies!
Making your own fondant is ridiculously easy. You can make it in 10 minutes and it tastes a lot better than the store bought sugar-flavored plastic they call fondant. True it’s a little sticky to work with, but as long as you have plenty of powered sugar and a cold room it’ll be fine. This batch makes quite a lot of fondant, about 1 and a half pounds of fondant. I colored my fondant using regular food coloring and I still have plenty in my fridge. I guess this means more themed cupcakes and sweet treats are in order. Anyway, this fondant is really easy to work with and the recipe is easily doubled or halved. However I found out the hard way that it tends to get sticky and moist in warmer temperatures, so if you plan on decorating cupcakes, it’s probably best to shape the fondant before hand and then decorate the cupcakes the day of.
So let’s get started!
-1 bag marshmallows
-2 lb powdered sugar (You won’t use all of it, but it’s good to have extra handy)
- In a large microwave safe bowl, melt your marshmallows on high for one minute (or until the marshmallows are puffy and expanded). I do not have a microwave and it was pretty easy to replicate this using a double boiler (aka the bowl of marshmallows over a pot with a/2 an inch of simmering water).
- Stir the marshmallows occasionally with a rubber spatula until it is a smooth and sticky paste.
- Add in about 2 cups the powdered sugar and mix with the spatula until it becomes incorporated. After you mix in the intital batch of powdered, dust your hands with extra powdered sugar and knead the marshmallow-sugar mixture. Continue adding in powdered sugar by the cup until it’s nice and smooth . Keep it mind that the longer you knead it, the heat from your hands will melt the sugar and make it sticky. Also too much sugar will make the fondant stiff and difficult to work with. Yes I know, it’s really finicky, but it’ll be worth it.
- Once you’ve got your initial batch of fondant, add in several drops of your desired food coloring and knead the dough until the desired shade is achieved. Usually, a water based food coloring will make the fondant sticky again, so be sure to have extra powdered sugar nearby.
- Tightly wrap in plastic wrap and store in a cool room or the fridge. If you do store it in the fridge, you will have to warm it up a bit with your hands until it’s workable.
One you’ve got the fondant ready, it’s time to decorate! If you want to roll out your fondant and cut out shapes, I suggest you use wax paper dusted with lots of powdered sugar. This will keep the fondant from sticking to the wax paper and it’ll also make clean up a less of a hassle. I found that as long as you work quickly and use powdered sugar, it’s like working with clay.
Now you can make whatever you want with your fondant whether it’s flowers, mickey ears, Nightmare Before Christmas, or cute little animals. I personally can’t wait to start making more themed cupcakes!
Hugs and puppies!
My name is Mimi and in case you didn’t know, I am casually in love with Disney.
I love all things disney and I’ve watched almost of their movies. More than once. Including the sequels. I may have a problem. But I don’t mind. People can say whatever they want about Disney, but I will still remain absolutely obsessed with Disney because it was my childhood and their movies never fail to make me feel happy and wonderful. But actually. If you can guess all the disney movies that I represented in the cupcakes, you will win a virtual high five and we should all watch disney movies together.
Anyway, this weekend was a baking milestone of sorts for me. I decided to make my own fondant and let’s just say that I felt like my cupcake/cake decorating game just went up a whole new level. I’m not usually a huge fan of the tooth-achingly sweet sugar-y treats, I know that’s weird considering that I love baking cupcakes and stuff, but I hadn’t really been interested in fondant. However, after I found out that my friend, Julia, was going to be interning at Disney for three months and flying to California for said internship, I knew I had to make some amazing cupcakes for her surprise going away party. The party was today and she was thoroughly surprised 🙂 These are also probably my best baking achievement of all time. Here’s to more fun themed cupcakes!
To make disney cupcakes, I knew that I couldn’t just do ordinary cupcakes with oreo cookies for mickey ears. I mean that’s not a bad idea, but I wanted to make something really DISNEY and something that would blow her mind. So I took a deep breath, bought some marshmallows and 2 pounds of powdered sugar and thus began my journey to make fondant. It wasn’t bad at all and it was super easy!
For the cupcakes, I made regular vanilla cupcakes and used whipped ganache frosting as well as meringue frosting. It was quite fun to make and because fondant is so tooth achingly sweet, I tried to keep the cupcake from being equally sweet.
So let’s get started!
-1 stick unsalted butter, softened
-1/4 cup granulated sugar
-1 tsp vanilla paste
-1/2 cup milk
-1 cup AP Flour
-1/4 tsp salt
-1/2 tsp baking powder
-Chocolate ganache frosting
- Preheat the oven to 350°F and line a standard 12-cup cupcake tin with paper liners.
- In a separate bowl, mix together the flour, salt, and baking powder and set aside.
- Using an electric mixer or a whisk, beat the sugar and butter together until it’s nice and fluffy.
- Add in the egg and the vanilla paste and mix until combined.
- Alternately add in the milk and flour in two different batches, mixing until the flour and the milk are just incorporated. Do not over mix or you will end up with tunneling (hard cupcakes with large air bubbles, aka not so very delicious cupcakes).
- Spoon the batter into the paper liners about 2/3 full.
- Bake for 15 to 20 minutes or until a tooth pick inserted in the center of the cupcake comes out clean.
- Cool the cupcakes on a wire rack.
- Shape the fondant into your favorite disney shapes. I used a variety of fondant colors to make various disney images such as mickey’s ears, minnie and daisy’s bows, goofy’s and donald’s hats, stitch ears, mickey’s shoes, Pluto’s color and a whole lot of other characters. Let the fondant firm up on a wax paper lined baking sheet. If your room is too warm, place them in the fridge. Trust me it’s easier to handle if they aren’t sticky. Use plenty of powdered sugar. You can always wipe it excess with a damp paper towel once the fondant has set.
- Make the frosting for your cupcakes and frost them.
- Once you frost the cupcakes, especially with the ganache, allow the frosting to set a little bit before placing the fondant decorations on top.
And that’s it! I had so much fun making these and everyone at Julia’s farewell party loved them. I can’t wait to make more themed cupcakes in the future!
Let me know if you want to see any other nerd themed cupcakes in the comments!
Hugs and puppies!