Back in September I got my apron on and held a bake sale at work for Macmillan Cancer Support, where I used some of Funkin‘s delicious Passion Fruit purée that I had bought on Amazon to experiment with. I ended up making a twist on a classic lemon sponge cake, using the purée in the sponge and icing to make a tart but fragrant icing. Afterwards, Funkin kindly got in contact with me and wanted to see if I would like to try out some more of their 100% natural fruit purées and cocktail mixers. Of course the answer was yes!
They kindly sent me a kilo of strawberry purée, mango purée and liquid dark chocolate. Which got me think what to do with these bad boys. Now the strawberry and mango purées might of taken a hit over Christmas and New Year’s where we were putting them to good use with a bottle of two of prosecco. But because they have such a vibrant flavour and colour, a lot goes a long way. I decided that some baking with them again would be the way to go.
Before Christmas, while present shop I found the ideal present for my cousin and couldn’t resist to get myself one too….. a doughnut tray. How wouldn’t want to bake your own yummy doughnuts. And they couldn’t be simpler to make. I kept the sponge fairly plain in flavour so the purées and chocolate shine through but keep your eyes peeled as now there is no stopping me!
- 1 cup plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/3 cup caster sugar
- 3 tbsp cocoa powder if you are making chocolate doughnuts
- 2 tablespoons vegetable oil
- 1 large egg
- 1/2 cup milk (I used what was in the fridge)
- 1 teaspoon pure vanilla extract
- 3tbsp strawberry puree or chocolate sauce or water with food colours and flavours added
- 200g icing sugar
- a ton of sprinkles
- caramelised nuts, crushed
- Oven to 170C. Grease the rings of the doughnut pan. Set aside.
- In a large bowl add all the dry ingredients, not including the icing sugar and mix well. Add the cocoa powder at this stage if making chocolate doughnuts. Set aside.
- In a jug, add all the wet ingredients expect the icing flavourings like the purées. Mix well. Slowly mix into the dry ingredients until there is no lumps. Add
- Spoon the mixture into a piping bag. Snip the end of the bag and pipe the mixture into the rings, piping in rounds. Fill to 1/2 cm under the edge of the tin. This will give the other side a rounded top too and keep the hole all the way through.
- Bake for 12-14 minutes, until risen and dry on top. The bottom will look more golden then the top. Leave for 5 minutes before transferring to a wire rack. Cool completely.
- Repeat with any left over mixture.
- Make the icing while they cool. Mix the purée with the icing sugar until you have a thick icing. Use either a splash of more purée or water to loosen the icing if it’s too thick. Repeat with the liquid chocolate. Mine was fairly thick but meant there was a good coating and glue for more sprinkles.
- On the wire rack. spoon over the icing and allow it to find it’s own groove and ooze. Sprinkle over lots and lots of sprinkles or crushed nuts on top of the chocolate doughnuts. Stuff into your face.
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