I have decided to make a few sinful treats to share on my blog during these cold winter months. With the holidays nearly over, and with winter arriving with a vengeance, it’s time to get creative in the kitchen again.
I know that lately I’ve been a slacker where baking is concerned, and for that I apologize.
Now, let’s talk doughnut holes.
There is little that is more inviting than freshly made doughnut holes sprinkled in powdered sugar, or dipped in a sweet, sugary glaze. Grab a piping hot mug of cocoa, coffee, or tea to go with them and life is good!
These doughnut holes are baked. So, while there is some guilt involved in consuming these little gems, you can reassure yourself that you did your very best to cut some calories out of them by not frying them.
*This recipe was designed for use with babycakes pop maker.
Devil’s Food Chocolate Doughnut Holes
1/2 c. granulated sugar
3 tbsp. cocoa
3 tbsp. olive oil
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. hot water
1/4 c. sour cream
3/4 c. flour
1/2 tsp. vanilla extract
In a large bowl, add sugar, cocoa, egg, olive oil, baking soda, baking powder, salt and hot water; mix with electric mixer until thoroughly blended. Add sour cream and flour; beat until smooth and creamy. Add vanilla and mix thoroughly.
Follow the instructions that came with your babycakes maker for baking. Makes 2.5 dozen.
*For best results, store in airtight container overnight and sprinkle with powdered sugar, or dip in powdered sugar glaze the following day. Store in non-airtight container once sugared or glazed.
So, what’s the next sinful treat I’ll be sharing? I’m not sure, it’s going to be hard to top these – seriously!
If you haven’t had a chance to review the other baked doughnut hole recipes I’ve introduced here at The Joy of Caking – then please check them out.