My cake pop pan has been languishing in a drawer lately so when I recently found myself with a drop of buttermilk to use up my mind turned to doughnut holes. I still haven’t ever actually used the pan to make cake pops. I’m not sure that they’re really my thing.
These are though, and they’re way too easy to eat. I think we ate the whole batch in two days. Oh well, at least they’re baked and not fried. These are also very quick and easy to make, even if you have to bake them in batches. They’re springy and moist and slightly crisp on the outside with a lovely little spot of jam or peanut butter hidden in the middle.
makes about 20
125g plain flour
1/4 tsp bicarbonate of soda
3/4 tsp baking powder
2 tbsp sugar
25g melted butter
1 tbsp cocoa powder (optional)
jam/peanut butter for filling (I used blueberry)
Pre-heat the oven to 200°c and lightly oil a cake pop pan.
Sift together the flour and raising agents and the cocoa powder if you’re making the chocolate ones. Mix through the sugar.
In a separate bowl or jug whisk together the butter, egg and buttermilk. Pour this into the dry ingredients and stir the batter together very briefly, so that it is only just combined.
Put a teaspoon (ish) of the batter into each cavity of the cake-pop pan and then add about 1/4 teaspoon of jam or peanut butter. Top this with some more of the batter so that the cavity is more or less full, making sure that you cover the jam or peanut butter. Clamp on the top half of the tin and bake the doughnuts for 12-15 minutes.
Take them out of the tin as soon as you can handle them and put them on a rack to cool. This stops the steam from making them go soggy. Dust them with icing sugar or sprinkle them with castor sugar to finish them.