Day two of the Undertea is upon us!
First of all, I want to give a shoutout to Tumblr user velocesmells, whose art of Spider Donuts appealed to me so much that I loosely based my own Spider Donut decor on it! Please go check out her blog; I’m sure you’ll be as enamored with her take on the foods of Undertale as I was.
These yummy cake donuts are baked rather than fried, which means they’re lighter than fried donuts and lacking a crisp crust. They’re quite tasty and (slightly) less of a guilty pleasure.
Yields: 12 miniature donuts
285g (2 1/2 cups) cake flour
60g (1/3 cup) sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
240ml (1 cup) spider cider (or blueberry juice)
zest of 1 lemon
1/4 cup vegetable oil
1. Preheat your oven to 175°C/350°F and grease a mini donut pan. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Make a well in the center and pour in all remaining ingredients. Whisk together just until a smooth batter forms; try not to overmix.
2. Fill the batter into a large piping bag; this will make filling the cavities easier. Pipe batter into each cavity to fill them about 2/3 of the way. Bake for 11-12 minutes, or until set. You do not want them to brown. Remove from oven, allow to cool for just a couple of minutes, and then turn out onto a sheet of parchment while still warm. Allow to cool.
75g (1 cup) blueberries
1 tbsp lemon juice
Approximately 300g (3 cups) powdered sugar, with extra just in case
White Powdered color (optional)
Blue liquid or gel food coloring (optional)
1. In a small saucepan, combine the blueberries and lemon juice and bring to a boil. Once the berries have softened, mash them and run them through a sieve to remove the berry skins. Allow to cool.
2. In a medium bowl, whisk the powdered sugar into the blueberry puree to create a thick glaze. Test the glaze by pulling up a spoonful and allowing it to drop. If it takes about 5 seconds for the outline of the dropped icing to disappear into the icing, your glaze is the right consistency. Add more powdered sugar or lemon juice as necessary to achieve this consistency. If you want a more true purple color, add in 1/4 tsp of white powdered color and 10 drops blue food coloring and stir together.
3. Dip each donut halfway into the glaze (dipping the part that sat in the pan, not the rounded tops) and place on a parchment sheet to set.
75g (1/3 cup) white chocolate pieces
3 tbsp heavy cream
1. In a small bowl, combine the chocolate and cream. Microwave in 30 second intervals, stirring between each session, until melted. Stir until smooth and creamy. Fill into a small piping bag and allow to come to room temperature.
2. Snip a tiny bit off the edge of the piping bag, so the ganache flows in thin strands. Pipe irregular webbing over each donut. Enjoy!
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