You may also like
Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- FOR THE DONUTS:
- 1/2 cups Milk
- 1/4 cups White Vinegar
- 1-1/4 cup All-purpose Flour
- 1/2 cups Hot Chocolate Mix
- 1 Tablespoon Baking Powder
- 1/4 teaspoons Ground Cloves
- 1/4 teaspoons Ground Ginger
- 1/4 teaspoons Ground Cinnamon
- 1/3 cups Vegetable Oil
- 1/2 cups Sugar
- 1 whole Egg
- 2 Tablespoons Dark Molasses
- FOR THE TOPPING:
- 1 bag (10 Oz. Bag) Wilton's Eggnog Candy Melt
- Holiday Colored Candy Sprinkles, As Desired For Sprinkling On Top
Method
- For the donuts:
- Preheat your Babycakes donut maker according to manufacturer's instructions. See note (*) below if you want to use a standard donut pan and bake in the oven.
- Mix milk and vinegar together in a cup and set aside for 5-10 minutes until it forms curds.
- Meanwhile, in a medium bowl stir together the flour, hot chocolate mix, baking powder, and spices. Set aside.
- In a large bowl using a hand mixer or stand mixer on low, beat together oil and sugar. Add egg and molasses. Then stir in the milk/vinegar and mix well. Slowly add the dry ingredients to the wet ingredients. Mix on low for 2-3 minutes, making sure to have a nice smooth mixture.
- Use a piping bag, a Ziplock bag with tip cut off, or a Tovolo pancake pen to fill each donut reservoir of your Babycakes donut maker with about 2 tablespoons of batter. Close the donut maker and bake for about 4 minutes or until toothpick inserted in center of donut comes out clean.
- *Note: For those using a mini donut pan in the oven, preheat oven to 425°F and bake for 4-6 minutes or until toothpick inserted in middle of donut comes out clean. Allow to cool before topping.
- For the topping:
- Place candy melts in a microwave safe bowl and melt according to package instructions, stirring until mixture is completely smooth.
- Then dip each donut in the warm candy melt and place on cooling rack.
- Add sprinkles before the candy melt sets.
- Recipe inspired by Love From The Oven and The Ginger People.
