Flavorgod Seasoningsのインスタグラム(flavorgod) - 4月19日 01時55分

‼️???CHOCOLATE DONUT???‼️
Is BACK! Get your today before they are GONE???? FLAVORGOD.COM
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Here's my CUPCAKES AND CHOCOLATE DONUT
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I used the chocolate batter to make both the cupcake and the chocolate donut. I used a small donut shaped pan to bake donuts.
Below is the cupcake recipe, if you have a donut shaped baking pan, then you can cook donuts and cupcakes at the same time. If you don’t have a donut pan, then you can just make the cupcakes.
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Ingredients:
Cupcakes:
?1⁄2 cup - coconut oil or unsalted butter, softened
?3⁄4 cup - coconut sugar / or honey
?3 large - eggs, room temperature
?4 large - ripe bananas, very ripe
?2 1/2 tablespoon - FlavorGod Chocolate Donut Seasoning
?1/2 cup - semisweet chocolate chips
?2 teaspoons - vanilla extract
?2 cups - oat flour* / or gluten free flour
?1 teaspoon - baking soda
?1 teaspoon - Flavorgod Himalayan Salt & Pink Peppercorn (S+P)
?1⁄2 cup - buttermilk
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Instructions:
Preheat oven to 350° Fahrenheit. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Make the cupcakes: Using a mixer, beat the butter and sugar together in a large bowl on medium speed until creamed; about 2-3 minutes. While mixing on low speed, add eggs, one at a time, beating well after each addition. Add mashed bananas and vanilla, blending on low speed for about 1 minute.
Whisk the flour, baking soda, FlavorGod chocolate donut and FlavorGod S+P together in a medium bowl. Slowly add the dry ingredients to wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Add chocolate chips.
Spoon batter into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Allow to cool completely before frosting.
*frosting recipe coming later.
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