cupcakes |
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- 1/2 cup apple, shredded
- 1 large egg
- 1/3 cup milk
- 1/4 cup apple juice
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsweetened applesauce
- 4 teaspoons water (added one at a time as detailed in instructions)
- Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
- Prepare Mini Donuts: Use a box grater to shred apple. Squeeze out juice. Whisk together shredded apple, egg, milk, apple juice, oil, brown sugar, and vanilla.
- Whisk flour, baking powder, cinnamon and salt together in a medium mixing bowl.
- Create a small well in the center of the dry ingredients. Add apple mixture to the well.
- Whisk until batter just combined. All the flour should be incorporated, but avoid over mixing. Batter should be thick and creamy, like pudding. Add milk to thin if needed.
- When the blue READY light illuminates, add 1 heaping tablespoon batter into each mini donut mold.
- Bake for 3 minutes until mini donuts are golden. Place hot donuts a wire cooling rack.
- Prepare Cinnamon Glaze: Whisk together powdered sugar, 1/2 teaspoon ground cinnamon, applesauce, and 1 teaspoon water.
If mixture is too dry to mix in all the sugar, continue adding water one teaspoon at a time just until a thick glaze forms.
NOTE: If glaze is too thin, it will soak into the donuts. - Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on a lined baking sheet. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.
cupcakes |
|
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- 1/2 cup apple, shredded
- 1 large egg
- 1/3 cup milk
- 1/4 cup apple juice
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsweetened applesauce
- 4 teaspoons water (added one at a time as detailed in instructions)
- Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
- Prepare Mini Donuts: Use a box grater to shred apple. Squeeze out juice. Whisk together shredded apple, egg, milk, apple juice, oil, brown sugar, and vanilla.
- Whisk flour, baking powder, cinnamon and salt together in a medium mixing bowl.
- Create a small well in the center of the dry ingredients. Add apple mixture to the well.
- Whisk until batter just combined. All the flour should be incorporated, but avoid over mixing. Batter should be thick and creamy, like pudding. Add milk to thin if needed.
- When the blue READY light illuminates, add 1 heaping tablespoon batter into each mini donut mold.
- Bake for 3 minutes until mini donuts are golden. Place hot donuts a wire cooling rack.
- Prepare Cinnamon Glaze: Whisk together powdered sugar, 1/2 teaspoon ground cinnamon, applesauce, and 1 teaspoon water.
If mixture is too dry to mix in all the sugar, continue adding water one teaspoon at a time just until a thick glaze forms.
NOTE: If glaze is too thin, it will soak into the donuts. - Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on a lined baking sheet. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.
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