Banana & Walnut Baked Doughnuts with Fudge Glaze Icing

Banana & Walnut Doughnuts with Fudge Glaze Icing by Sweet2EatBaking.com

Banana & Walnut Baked Doughnuts with Vanilla Fudge Glaze Icing

Yield: 12 doughnuts

Prep Time: 25 minutes

Cook Time: 15 minutes

Try these rich and indulgent baked Banana & Walnut Doughnuts with Vanilla Fudge Glaze icing for breakfast, dessert, or any time of the day.

Ingredients:

Doughnuts

  • 60g (2oz) plain (all-purpose) flour
  • 60g (2oz) wholewheat flour
  • 100g (3½oz) light brown sugar
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 120ml (4fl oz) buttermilk
  • 1 large egg, lightly beaten
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 very ripe bananas, peeled and mashed
  • 60g (2oz) walnuts, chopped

Vanilla Fudge Glaze Icing

  • 60ml (2fl oz) whole milk
  • 150g (5½oz) icing (confectioners') sugar, sifted
  • 170g (6oz) vanilla fudge, chopped in small squares
  • ½ tsp salt
  • 3 tbsp walnuts, chopped
  • 15g (½oz) dark chocolate, chopped
  • 1 tbsp single cream (half and half)

Directions:

Doughnuts

  1. Preheat the oven to 160°CC/320°F/Gas Mark 2½. Spray two six-cup donut pans with oil, set aside.
  2. In a large bowl, whisk together both the flours, light brown sugar, cinnamon, bicarb of soda (baking soda) and salt.
  3. In a separate bowl, whisk the buttermilk, egg, oil and vanilla, then pour into the flour mixture. Stir until barely combined, then add the the mashed bananas and stir again to combine.
  4. Pipe or spoon the batter into the donut pans, filling to three-quarters full, then bake for around 15 minutes, or until a toothpick inserted in the centre comes out clean.
  5. Allow to cool in the donut pans for 5 minutes, then transfer to a wire rack to cool completely.

Vanilla Fudge Glaze Icing

  1. To make the icing, heat the milk in a small saucepan until just below a simmer and add the icing (confectioners') sugar gradually until dissolved.
  2. Slowly add the chopped fudge and heat, stirring continuously, until melted.
  3. Add the salt and continue to stir until smooth, adding more milk if necessary to make the right consistency of icing.
  4. Leave the saucepan over a very low heat to keep the icing runny, stirring occasionally.
  5. Dip half of each doughnut into the icing and return to the wire rack to drain. Press or sprinkle a few chopped walnuts around the top of each doughnut after dipping. If the icing thickens, thin it with a little milk.
  6. With the leftover icing in the saucepan, add the dark chocolate and single cream and mix together. Add the mixture to a piping bag and drizzle back and forth over the doughnuts.
  7. Allow to set before serving.

Doughnuts! by Carol Beckerman and Dawn Otwell [US copy]

Iced Buns / Fingers

Iced Buns Recipe by Sweet 2 Eat Baking

Sugar Cookie Bars

frosted-sugar-cookie-bars

Sugar Cookie Bars

Yield: 24 bars

Prep Time: 10 minutes

Cook Time: 17 minutes

Super thick and fluffy Frosted Sugar Cookie Bars topped with deliciously rich and creamy vanilla buttercream frosting.

Ingredients:

Sugar Cookie Bars

  • 2½ cups (320g) plain (all-purpose) flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup/1 stick (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1½ tbsp sour cream
  • 1 tsp vanilla extract

Vanilla Frosting

  • ½ cup/1 stick (113g) butter, softened
  • 4 cups (500g) icing (confectioners’) sugar, sifted
  • ¼ cup single cream or half and half (see notes)
  • 2 tsp vanilla extract
  • pinch of salt
  • paste or gel food colouring (optional)

Directions:

Sugar Cookie Base

  1. To make the cookie base, preheat the oven to 190°C/375°F/Gas Mark 5, and grease a 9×13 inch baking pan. Set aside.
  2. Cream the butter and sugar together until light and fluffy - for around 3-5 minutes. The lighter, the fluffier the cookies.
  3. Stir in the egg, sour cream and vanilla and mix until blended. Then slowly add the flour, baking powder and salt stirring until well combined.
  4. Very gently (almost patting) press the dough to the greased baking pan and bake for 17-20 minutes or until a toothpick inserted comes out clean, and the edges are lightly golden.
  5. Allow to cool completely in the baking pan.

Vanilla Frosting

  1. To make the frosting, cream the butter, adding a little of the icing (confectioners’) sugar, in additions [to prevent sugar smog!] until all the sugar has been incorporated.
  2. Add the single cream (half and half), vanilla, salt, and mix throughly. If tinting, add a drop of gel/paste food colouring until desired shade is achieved.
  3. Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.

Notes

For international users, half and half is an american milk/cream product which can be replicated by using half full fat milk and half double (heavy) cream. It's commonly known as single cream in the UK. It may also be known as light cream in other countries.
The recipe yield entirely depends on how big or small you cut your bars. If you’re anything like me, and make gigantic bars, you will obviously have a lower yield.

High Heels and Grills adaptation of Cooking Classy's recipe.

Banoffee Cupcakes

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Banofee Cupcakes

Banoffee Cupcakes Recipe

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Prep Time: 40 mins

Cook Time: 12-15 mins

Yield: 24 cupcakes

A fusion of banana split and banoffee pie. These Banoffee Cupcakes are a delicious combo of vanilla sponge with dark chocolate and have a hidden banana flavoured dulce de leche filling. Topped off with banana flavoured cream cheese frosting.

Ingredients:

FOR THE SPONGE:

  • 200g unsalted butter, softened
  • 200g granulated sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising (self-rising) flour, sifted
  • 70g dark chocolate, chopped. (or chocolate chips)

FOR THE DULCE DE LECHE FILLING:

  • 200g dulce de leche (or soft caramel)
  • 1 large ripe banana

FOR THE FROSTING:

  • 200g full fat cream cheese
  • 200g unsalted butter, softened
  • 500g icing (confectioners’) sugar, sifted
  • 50g banana puree

Directions:

FOR THE SPONGE:

  1. Preheat the oven to 175℃/345℉/Gas Mark 4. Place cupcake cases into the muffin trays
  2. Place the butter, sugar, salt and vanilla into a mixing bowl and cream together until pale and fluffy.
  3. Beat the eggs in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, add in 2-3 tbsp of flour to rebind.
  4. Once all the egg has been incorporated, add the remaining sifted flour and stir until the batter is just combined. Fold in the chopped chocolate (or chocolate chips) using a rubber spatula.
  5. Spoon or pipe the batter into the cupcake cases until ⅔ full only.
  6. Bake for 12-15 minutes until the cupcakes are a golden brown colour and spring back to the touch and/or when a skewer inserted comes out clean.
  7. Allow the cupcakes to cool in their tray before turning out to cool completely. Once cool, wrap the cupcakes in plastic wrap and chill for 1 hour or until the sponge feels firm to the touch.
  8. Using a melon baller (or a teaspoon in my case), scoop out the tops of each cupcake.

FOR THE DULCE DE LECHE FILLING:

  1. Using a fork, crush the ripe banana and then mix it together with the dulce de leche.
  2. Spoon or pipe the dulce de leche to fill the scooped-out holes of the cupcakes.

FOR THE FROSTING:

  1. Place the cream cheese into a mixing bowl and beat until smooth and creamy.
  2. Place the butter and icing (confectioners’) sugar into a separate bowl and cream together until very pale and fluffy.
  3. Add the cream cheese, a little at a time, to the butter mixture and mix on medium-high speed until the frosting is combined. Add the banana puree and chill until set.
  4. Once set, using a large plain round piping tip, pipe a swirl onto each cupcake.

Notes:

Chilling the frosting until it sets enough to be piping consistency.

Recipe Source:

Adapted from Peggy Porschen’s Boutique Baking book.

Chocolate Butter Cake w/Buttercream Icing

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Chocolate Butter Cake Recipe

Chocolate Butter Cake Recipe

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Prep Time: 15-20 mins

Cook Time: 35-40 mins

Yield: serves 8-10

Rich and decedent, this chocolate butter cake definitely hits the spot. Completely frosted in an indulgent buttercream frosting. It’s comfort food at its best.

Ingredients:

FOR THE CAKE:

  • 120g dark chocolate, chopped
  • 30g cocoa powder
  • 240ml boiling water
  • 295g plain (all purpose) flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 226g butter
  • 400g granulated white sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 240ml milk

FOR THE FROSTING:

  • 120g chocolate, chopped
  • 150g unsalted butter
  • 160g icing (confectioners’) sugar, sifted
  • 1½ tsp vanilla extract

Directions:

  1. Preheat oven to 350F/180C and place rack in the centre of the oven. Butter or spray with nonstick vegetable spray, two – 9x 2 inch (23x5cm) round baking pans. Line the bottoms with parchment or wax paper. I personally used a deep 8″ cake pan myself.
  2. In a heatproof bowl, place the chopped plain chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool.
  3. In a separate bowl, whisk or sift the flour, baking powder, baking soda, and salt.
  4. Beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.
  5. Add the flour (in three additions) and milk (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are mixed together. Divide the batter evenly between the two earlier prepared pans and smooth the tops. Bake for about 35-40 minutes or until a toothpick inserted in the centre comes out clean and the tops spring back when lightly pressed.
  6. For the frosting: Melt the chocolate for the frosting in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. Beat the butter until smooth and creamy (about 1 minute). Add the icing sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Raise the speed to medium-high and beat until the frosting is smooth and glossy (about 2-3 minutes).
  7. Spread the frosting in the centre of your cake with a little strawberry jam (optional). Spread the remaining frosting on the top and sides of your cake. Smooth if required and set in the refrigerator.

Chocolate Fudge Cupcakes

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Chocolate Fudge Cupcakes Recipe

Chocolate Fudge Cupcakes Recipe

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Prep Time: 15 mins

Cook Time: 16-18 mins

Yield: 16-20 cupcakes

Delicious rich chocolate fudge cupcakes with rich chocolate buttercream frosting swirls. Perfect chocolate treat for children of all ages.

Ingredients:

FOR THE CUPCAKES:

  • ½ cup (50g) cocoa powder
  • 1 cup (240 ml) boiling water
  • 1⅓ cups (175g) plain (all purpose) flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract

FOR THE FROSTING:

  • 4 oz (120g) dark chocolate, coarsely chopped
  • ⅔ cup (150g) unsalted butter
  • 1⅓ cups (160g) icing (confectioners’) sugar, sifted
  • 1½ tsp vanilla extract

Directions:

  1. Preheat oven to 375°F (190°C). Lightly butter, or line 16 muffin cups with paper liners.
  2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  5. Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.
  6. Once the cupcakes have completely cooled, it’s time to make the chocolate fudge frosting.
  7. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  8. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
  9. Decorate cupcakes as desired.