Creme egg doughnuts!
Updated: Mar 7
(Doughnuts): 6 doughnuts
15g cocoa powder
100g plain flour
80g granulated ugar
1 tsp baking powder
A pinch of salt
1 medium egg
1/2 tsp vanilla extract
75g unsalted butter, melted
200g icing sugar
3-4 tbsp of milk
1/2 tsp orange food colouring (I use this set - (https://amzn.to/2DqrZ9y) *
3 mini Creme eggs, halved
Doughnut mould. I use this one: https://amzn.to/3jsl1Az
Preheat your oven to 170 degrees fan.
In a bowl, whisk together the cocoa powder, flour, sugar, baking powder and salt. Set aside for later.
Melt your butter in the microwave and then whisk it together with the eggs, milk, and vanilla.
Pour the wet ingredients into the dry, stirring until a thick batter forms.
Lightly grease the wells of your 6 hole doughnut pan. Pour the batter into the wells until 3/4 full.
Bake the doughnuts for 10-12 minutes, or until a knife comes out clean when inserted.
Remove the doughnuts from the oven and leave to cool for a minute. After a minute, loosen the doughnuts from their wells using a knife. Turn the pan upside down and the doughnuts should fall out. Leave to cool completely before decorating.
Mix your icing sugar with the ‘
milk until a slightly thick glaze forms. Separate into two bowls.
Add in the orange food colouring to one bowl until you reach your desired colour.
Dip your doughnuts into the white glaze and then pour some orange on top to create an egg like appearance.
Garnish with a halved creme egg and serve.
These should keep in an airtight container for 3-4 days.
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