Apple Cider Donuts

I live in apple country and Apple Cider Donuts are a regional favorite. They can be purchased at many local establishments, but this NYTimes recipe is excellent and I can a dozen donuts for the same price as buying just 2 at a local orchard. Give them a try and discover for yourself why apple cider donuts are so popular.

Note: you can make this recipe with ground nutmeg from your pantry, but I highly recommend grinding the nutmeg fresh — it makes all the difference.

Items used to make this recipe:

(affiliate links)

• donut pan(s) https://amzn.to/3wIlVl9

• pure vanilla extract https://amzn.to/3DnJkvZ

• Baker’s Joy baking spray https://amzn.to/3DsuvZ6

• whole nutmeg https://amzn.to/3DnIGP5

• microplane grater https://amzn.to/3HFTwlX

• large disposable pastry bag https://amzn.to/3JsNJ4n

• pastry brush https://amzn.to/40haz4Z

• mini electric donut maker https://amzn.to/3RgHym9

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Apple Cider Donuts

makes 12

Printable Recipe

Ingredients

Donuts:

• 1 3/4 (225g) cups all purpose flour

• 1 1/4 teaspoon baking powder

• 3/4 teaspoon fine table salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly ground nutmeg

• 10 tablespoons unsalted butter, room temperature

• 3/4 cup light brown sugar

• 1/4 cup white granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup apple cider

Topping:

• 6 tablespoons unsalted butter, melted

• 1 teaspoon ground cinnamon

• 1/2 cup white granulated sugar

Directions

To Make the Donuts:

1. Preheat oven to 350F and place rack in center position.

2. Prepare donut pan(s) with nonstick baking spray like Baker’s Joy.

3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and white granulated sugar until light in color and fluffy in texture.

5. Add the eggs, one at a time, until each in fully incorporated; scrape down the sides of the bowl as needed.

6. Add the flour mixture and mix until no traces of dry ingredients remain.

7. With the mixer on medium-low speed, add the pure vanilla extract and apple cider and mix; scrape the sides of the bowl as needed, until the mixture is homogeneous.

8. Pour the batter into a very large disposable pastry bag or a gallon-size freezer bag (see notes below); clip a 1/2-inch opening in the bag and fill each donut pan(s) about 2/3s full with the batter.

9. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

10. Remove from oven and rest for 5 minutes before dipping in melted butter and cinnamon sugar mixture.

To Finish the Donuts:

1. In a medium bowl, whisk together sugar and ground cinnamon.

2. Brush warm donuts in melted butter and immediately toss in cinnamon sugar mixture.

Notes

1. I strongly recommend using freshly grated nutmeg for this recipe. Whole nutmeg will keep indefinitely in a cool dry place. I keep mine in a glass jar and grate it as needed using a microplane grater.

2. For the most mess-free way to fill the donut pan(s), use a very large disposable pastry bag (at least 18-inches) or a gallon-size zip top FREEZER bag (storage bag seams tend to break). Place the pastry bag in a tall vase to fill.

3. To make apple cider muffins, bake batter for 15-20 minutes in a standard muffin pan instead (this pan is my favorite) — recipe will make 12 muffins.

4. To make mini donuts, use an electric donut maker.

5. I prefer to use a silicone pastry brush over a standard one when dealing with greasy/oily ingredients because I find it easier to clean the silicone bristles.

adapted from nytimes.com

Pumpkin Spice Latte Cupcakes

I had the pleasure of hosting a baby shower recently and the mom-to-be specifically requested these yummy cupcakes. The warm spices and espresso powder are a wonderful combination. Bring it all home by topping with espresso whipped cream and a chocolate covered espresso bean. A coffee lover’s delight.

Items used to make this recipe:

(affiliate links)

• commercial muffin tin https://amzn.to/3HoH3BM

• my favorite greaseproof cupcake liners https://amzn.to/4084LuC

• #20 portion scoop https://amzn.to/3JtmgQk

• 100% pumpkin puree https://amzn.to/40f4QNf

• pure vanilla extract (use the good stuff) https://amzn.to/3XPycAb

• espresso powder https://amzn.to/3jbuYYR

• disposable pastry bag https://amzn.to/3Dw3G6b

• 1M piping tip https://amzn.to/3XXe6nO

• chocolate covered espresso beans https://amzn.to/3kUlUI6

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Pumpkin Spice Latte Cupcakes

makes 12 cupcakes

Printable Recipe

Ingredients

Cupcakes:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

Coffee Whipped Cream:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

Directions

To Make the Cupcakes:

1. Preheat oven to 350F and place rack in center position.

2. Line muffin tin (this one is my favorite) with cupcake liners; set aside.

3. In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

5. Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

6. Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

To Make the Coffee Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

2. Top completely cooled cupcakes with generous amounts of coffee whipped cream. A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

3. If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two