Print
Kitty Cat Doughnuts
Soft, moist, and dipped in candy melts, these Kitty Cat Doughnuts are decorated with fondant and almonds. A fun bake that will have everyone purring with happiness.
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 10
Ingredients
- 150 g – 5 oz. flour
- 110 g – 4 oz. caster sugar
- ½ tsp salt
- 1 tsp baking powder
- 120 ml – ½ cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp vegetable oil
- 20 almonds
- Candy Melts – Vanilla and Peanut Butter – ½ bag each
- Pink fondant
Instructions
-
Mix together the flour, baking powder, salt, and sugar in a mixing bowl.
-
In a jug, whisk together the eggs, vanilla, oil, and milk until combined.
-
Stir the wet ingredients into the dry mixture.
-
If your tin is not non-stick, grease the holes with butter and coat them with a little flour. Spoon or pipe the batter into each hole (a measuring jug works well) until just over 3/4 full.
-
Bake in a pre-heated oven at 160°C – 325°F for 9 minutes.
-
As soon as possible (but without getting burnt!), ease the doughnuts out of the pan with your fingers. Don’t wait too long, because the cooler they get, the more likely they are to stick to the pan.
-
Set the doughnuts aside to cool completely.
-
Melt your candy melts into 2 deep, small dishes. Follow the instructions on the melts to do so.
-
Dip the almond into the candy melts, and press it into the doughnuts to form the ears. Let the melts harden.
-
Once the almonds are secure, dip the doughnuts into the candy melt, then turn them back over and let them sit on baking paper until the coating is dry. Make sure your bowl is deep enough to dip the doughnuts with the almonds sticking out.
-
Once completely dry, use the other coloured candy melt (with a piping bag) to draw the faces. I also used pink fondant for the ears and noses.
