I did something doubly sacrilegious here. I baked the donuts and I added carrots to them .
And then I went and reduced the amount of sugar and fat content or butter .
Did I screw the taste?
Because I rescued it with frosting.
So those of you who love the sweet and can afford the extra empty sugar calories, go ahead and double the sugar and the fat.
But because these are so pretty , you will want to frost them like so. So those of you on my side of the fence… The frosting and sprinkles balance out the sweetness perfectly.
And the fence sitters, go add some walnuts ,will you?
The story of the donuts.
Christmas is in the air.
And it is murder.
Especially for self control.
Every plume of wafting aroma is like a Japanese samurai sword that slashes through your self control.
You feel that too???
The neighbors are baking monstrosities of Christmas cakes with 36 eggs(imagine the aroma that’s acts up a few floors) , and you hear of marzipan being shaped into candy and fried rose cookies and guava jelly sweets… You really need to feel for me.
I start with that draft post every morning,and the aromas drive me to some insane amount of food that I must not consider.
Those strawberries in the fridge seem to have lost their appeal.
And I love strawberries.
I just had to bake and frost something last night.
So I discovered some carrots wilting in the vegetable bin in my fridge…and decided on carrot cake. (Too much baby…. Scale down from Mt.Everest to the moti doongri (sand dunes in the thar desert)… And settle on mini baked donuts.
And as I was measuring out the stuff, my almost 17 year old conscience nagged me from the other side of the kitchen.(Sweet child that is…)
“So much sugar?”
“You need so much fat?”
“How many more tonnes of fat do you want your knees to support?”
Conscious Conscience won and stuff was scaled down. So if you want to, double the sugar and the oil. But you will frost the donuts and the mini cupcakes??? Why would you not want to make them into works of art?
You need a mini donut tray or individual moulds for this. And if you don’t have too many like me, use a mini cupcakes tray. So I got 6 mini donuts and 20 mini cupcakes from this batter.
Remember, you must not bake the mini cupcakes to brown them ,that will over bake them . So they take approximately 6-10 minutes to bake and a minute to brown the top. Which is totally unnecessary,as we are frosting them .
Baked Carrot Donuts and Mini Cupcakes
1 cup all purpose flour or maida
1/3 cup powdered sugar
1/2 cup packed finely shredded red carrots
2 tbsp vegetable oil
1 tsp baking powder
1/3 tsp salt
2 tbsp chopped walnuts optional
1 tsp vanilla essence
1/3 cup buttermilk
1/2 tsp cinnamon powder
1/4 tsp ginger powder
Preheat your oven to 180℃ and grease and flour the donut moulds. Line the mini cupcake tray with liners.
In a bowl whisk the eggs and sugar till frothy. Beat in the oil and vanilla. (If you want super soft donuts, double the fat and use melted butter. So you need to decrease the buttermilk by 2 tbsp. )
Add in half the buttermilk and mix.
Sift in the flour, baking powder ,salt ,cinnamon powder, ginger powder . Mix and add the remaining buttermilk to get a cake like batter.
Mix in the carrots and the walnuts.
Now fill the batter into a piping bag and fill the donut moulds to half and the mini cupcakesbro three quarters.
Pop the tray into the oven and hover. DO NOT walk away ,but don’t stare into the oven either. A watched donut won’t rise.
8 minutes and check the donuts for doneness with a toothpick.
Bring out and cool till you are ready to frost.
For frosting the donuts
100 gm white chocolate compound
Gel colours and sprinkles of your choice
Chop the white chocolate into small pieces and melt them.in the microwave at 20 seconds intervals and stir.
Once all the chocolate has melted, divide into small bowls and colour with gel colour. I use wilton gel colours and americolor gel colours.
Dip the cooled donuts into the chocolate, sit them on a wire rack with a drip tray under and Sprinkle sprinkles before the chocolate sets.
For the cupcakes, make cream cheese frosting from my recipe her e .
Pipe rosettes and Sprinkle sprinkles and serve.
Serve them with milk or coffee or just like that.
Remember, there’s a tiny bit of sugar and a tinier bit of fat.
And they are loaded with carrots and cinnamon and walnuts.
So you have the licence to indulge.
Go ahead…. Take a bite of prettyness.
Because life is what you bake of it.