Apple Cider Baked Cake Donuts with Whipped Maple Topping

Apple Cider Baked Cake Donuts With Whipped Maple Topping

Nothing says Fall more deliciously than apples! On your way to the orchard, let everyone gobble down these yummy apple cider baked doughnuts! Bake them using the Wilton Doughnut Pan and our easy recipe, including cider glaze and maple topping.

AmountAbout 6 donut stacks

Ingredients & Tools
Instructions

Ingredients

2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons + 1 teaspoon apple cider
2 eggs, lightly beaten
2 tablespoons butter, melted
1 1/2 cups sifted confectioners' sugar
Maple Whipped Topping
2 cups thawed frozen whipped topping
1 teaspoon maple extract

Tools
Doughnut Pan, 6-Cavity
Extra Large Round Tip 1A
Knife
10 x 16 Chrome-Plated Cooling Rack
12-Inch Disposable Decorating Bags, 12-Count

Instructions

Click to mark complete

Preheat oven to 425°F. Spray Donut Pan with vegetable cooking spray.
In large bowl, sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. Add cider, eggs and butter; beat by hand until just combined. Fill each pan cavity approximately 2/3 full.
Bake 9-10 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing. Donuts are best served fresh.
Apple Cider Glaze In small bowl, whisk together confectioners' sugar and apple cider until smooth. Dip tops of donut in glaze and set on cooling grid, allowing glaze to drip. Serve immediately.
Maple Whipped Topping
In small bowl, fold together whipped topping and extract. Serve with glazed donuts.

If stacking, using a 1A tip, pipe ring on top of glazed donut; top with second donut. Repeat stacking until three donuts high.