User Manual

Chocolate Doughnuts

While these doughnuts taste oh-so-good even plain, they are especially delicious if

coated in confectioners’ (icing) sugar.

Tip

To coat doughnuts with confectioners’ (icing) sugar, place 1 to 11⁄2 cups (250 to 375 mL)

confectioners’ sugar in a paper bag. As you remove the doughnuts from the cake pop

maker, add them to the bag and toss gently to coat. Transfer to a wire rack to cool.

Makes 29 to 31 doughnuts

1 cup all-purpose our 250 mL

1⁄4 cup unsweetened cocoa powder 60 mL

1 tsp baking powder 5 mL

1⁄4 tsp baking soda 1 mL

1⁄4 tsp salt 1 mL

2⁄3 cup granulated sugar 150 mL

2 tbsp cold unsalted butter, cut into 30 mL

small pieces

1 large egg, at room temperature 1

1⁄2 cup sour cream, at room temperature 125 mL

2 tbsp cold strong brewed coffee 30 mL

Nonstick baking spray

1. In a large bowl, whisk together our, cocoa, baking powder, baking soda

and salt. Stir in sugar. Using a pastry blender or two knives, cut in butter until

mixture resembles coarse crumbs. Set aside.

2. In a small bowl, whisk together egg, sour cream and coffee. Stir into our

mixture just until moistened.

3. Spray cake pop wells with nonstick baking spray. Fill each well with about

1 tbsp (15 mL) batter. Bake for 4 to 6 minutes or until a tester

inserted in the center comes out clean. Transfer doughnuts to a wire rack to

cool. Repeat with the remaining batter.

Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy

reserved: May not be reprinted without publisher permission.