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For Thanksgiving, why not get baked.

November 24, 2010

By baked I mean bake something- in this instance, donuts. When I bought my donut pan it came with a recipe that sounded really delicious: spiced cake donuts with glaze. Doesn’t that sound good? I thought they’d be great to have on Thanksgiving. Of course, I can’t let people down, I did make cupcakes as well.

Here are the pretty cupcakes (french toast with maple buttercream and crumbled bacon topping, in case you’re wondering; and if you want the recipes, they’re down at the bottom).

And here are the donuts!


First get:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 tablespoons shortening
  • 1 cup confectioner’s sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons HOT water

Then do:

  1. Preheat oven to 325 F. Lightly grease the donut pan.
  2. In a large  bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  3. Fill each donut cup approximately ¾ full. bake 8 to 10 minutes in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.
  4. To make glaze, blend confectioners sugar and hot water in a small bowl. Dip donuts in the glaze when slightly cooled.

Again, like I said with the chocolate donuts, the best way of filling the donut pan is with a disposable pastry bag, or plastic sandwich bag. Just fill with batter and snip off the tip, then fill the pan. I recommend Crisco shortening, it tastes way better than other brands.

If you’re looking for a few last minute turkey day baking ideas, take a look at my “Best of” Thanksgiving post. Otherwise, here are the recipes for the cupcakes & buttercream.


Get together:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup unsalted butter, melted and then cooled
  • 2 eggs
  • 1 tsp maple extract
  • ½ cup milk

Then you:

  1. Preheat oven to 350 degrees F and line baking pan with paper liners.
  2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
  3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
  4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
  5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
  6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

The maple buttercream is just a basic confectioner’s sugar frosting flavored maple. I used maple extract, but you could probably just use maple syrup or maple syrup plus extract, that works too. For the topping, I fried up some bacon and then let it cool. Then I crumbled it/cut it into small pieces (getting rid of the fat) and just placed it on top of the frosting. It’s pretty much amazing; it tastes like breakfast in a cupcake. Don’t use bacon bits for this, please. That’s gross. If you’re gonna do it- go for it. No short cuts. I recommend an Applewood or maple bacon.

Happy White-People-Take-Advantage-of-American-Indians Day.

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