Whose birthday is it, may you ask?
Well maybe the lyrics to above and absolutely otherwise perfect birthday song should actually be “It’s a big happy birthday, times 5!”
It’s our blogiversary! Thing! Yeah! One year at Honesty Time! Technically tomorrow. But I also have birthdays on the brain, so I’m calling it our birthday. My birthday is next week, I have a few friends who have birthdays in the coming week as well, and so I’m all excited for birthday things.
So I actually didn’t have anything to write today, about anything, so I baked us some birthday doughnuts instead. Funfetti and gluten free, of course.
Cake recipe adapted from The Kitchen McCabe
1 3/4 C. King Arthur Multi-purpose flour blend + 3/4tsp Xanthan gum
2 tsp Baking Powder
1 C. Coconut Milk(The canned milk – not the coconut cream in the can)
1 tsp Vanilla extract
1 tsp butter flavor
4 egg whites, room temperature
7 tablespoons Coconut Oil, solid
2/3 C. Granulated sugar
1/4 C or so of sprinkles – I used the dot confetti kind and a small handful of the long “jimmies” style. If you use nonpareils, the colors will bleed and your cake batter will probably turn green. 😦
- Preheat the oven to 325°F. Grease the doughnut pan. I used a coconut oil spray.
- Combine 3/4 C. coconut milk and vanilla and butter extracts in a small bowl.
- In a stainless steel bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the coconut oil and sugar until fluffy (think creaming butter and sugar – same texture!)
- Beat in remaining 1/4 C. coconut milk until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula. Be gentle – don’t remove the air you just worked so hard to make!
- Add in the sprinkles and fold in until just distributed. Add more if you think you need more. Why not?! Still remember to be careful not to destroy all of the fluffy egg whites.
- Put the batter in a zip top bag and cut the corner. Use this to neatly pipe the batter into the doughnut pan.
- Bake for 25-30 minutes. I don’t know why, but mine really took time to start browning on the edges.
- Makes 16-18 doughnuts.
Let cool completely before dipping into the glaze – otherwise the glaze will just soak right into the doughnuts and that’s not what we’re looking for. Be patient. It’s worth it.
Modified Marshmallow glaze recipe:
This made about 1 ½ cups of glaze.
1 ½ cups confectioners’ sugar
1 tsp. vanilla extract
1 tsp butter flavor
3 tbsp. salted butter
10 or so marshmallows (I didn’t count. I added however many I wanted…. Oops)
- Mix sugar, vanilla, butter extract in a bowl. It’s best to sift the sugar first. I didn’t and ended up having lumps in the final product.
- Melt butter and ¼ cup water in a 2-qt. nonstick sauce pot over medium heat.
- Add marshmallows; stir until completely melted. Watch it! Don’t let it burn or boil. Mix into sugar mixture. Use a whisk to combat the lumps.
Here are mine, all done!
The cake recipe was ok. I should have added less xanthan gum, because the doughnuts were less crummy and much more gummy. ½ tsp would have been enough. But they were still buttery and sweet, just like any gluten-full cake would be.
Also, the marshmallow glaze is exactly what this needs to make the doughnuts really taste like a complete, sweet, and buttery birthday cake. Yum! I double glazed them. Dip them in the glaze once and then let the sugary goodness set for a few minutes. Then, you dip that cakey goodness in the glaze a second time and top them with sprinkles. Set aside and let them set. Do not skip the marshmallow glaze in favor of any other glaze. You will be missing out, big time.
Now, bros, come over and eat them!