Chili Chocolate Donut Cakes

Homemade Chili-Chocolate Doughnuts

Do you ever just get a serious craving for something sweet? I wouldn’t necessarily consider myself a “sweet-tooth” but on a occasion I can’t help myself and I just want….no, need a fix! The other day, for some reason I couldn’t stop thinking about doughnuts and I desperately searched the webosphere for a “baked, not fried” recipe. Food.com came up with a great recipe that didn’t call for yeast, and thus could be made in a lot shorter time. I wouldn’t necessarily categorise these as “traditional” doughtnuts but they’re pretty damn delicious either way. Light and fluffy mini-bites with a moorish chili-chocolate glaze (how good is that combo?!); these morsels are definitely going to be regulars at parties and get-togethers!

Homemade Chili Chocolate Doughnuts

Yields 5 doughnuts

  • 1/4 cup softened butter
  • 1/4 cup caster sugar
  • 1/3 beaten egg
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/4 cup milk
  1. Preheat the oven to 180°C.
  2. In a standing mixer: mix the butter and sugar until fluffy.
  3. Add the egg and mix.
  4. In a separate bowl, mix the dry ingredients, then add to the mixer.
  5. Add the milk and mix together thoroughly
  6. Fill greased muffin tin spaces 2/3’s full
  7. Bake for 15-20 mins.
  8. Leave to cool on a rack.

Chili-Chocolate Glaze (enough for 5 doughnuts)

  • 14g butter
  • 49g icing sugar
  • 1/2 tsp vanilla extract
  • 15ml milk
  • Handful of 70% cocoa chocolate chips
  • Pinch of cayenne pepper
  1. In a saucepan, over a low heat, gently melt the butter and chocolate
  2. Add the icing sugar and vanilla, mix with a whisk
  3. Slowly mix in the milk until you’ve achieved the desired consistency.

Homemade Chili Chocolate Doughnuts closeup

Once the doughnuts have cooled down, glaze them thoroughly with the chocolate and top with a sprinkling of cayenne pepper. Leave again for the glaze to set, then enjoy!

Happy Baking!

xoxo V.

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