babycakes plain cake donut w/vanilla icing
Starting with page 120 titled Donuts! Donuts! Donuts!, I devoured the new Babycakes cookbook –
Babycakes Covers the Classics. I made the plain cake donut with vanilla icing. It was flawed (I forgot to add the carefully measured out coconut oil sitting on the counter) but fabulous, and I can’t wait for the next batch. If it tastes this good without the oil, I can only imagine how good the real recipe will be.
I used less sweetener, as I usually do, but will also experiment with using less oil. I did remember to oil the pan – there is something so appealing about the perfectly formed, pleasingly plump donut shapes dropping effortlessly out of the mold. While not exactly a health food, these donuts are gluten-free, dairy free, and baked – not fried.
Advertisement
Like this:
Be the first to like this post.
