This week I’ve been bombarded with heart images with Valentine’s Day just around the corner. I hope you guys aren’t sick of heart shaped desserts yet because I haven’t started on mine so I’m doing a little catch up.
I bought these tiny adorable heart sprinkles and I knew I wanted to make some baked donuts. I thought it’d be really cute if I could make heart shaped ones but given the nature of baked donut batter, I didn’t think I could create them without a mold. So I did a search and found this Heart Donut Panfrom Wilton.
The pan was perfect for my needs. It says they make regular sized donuts, but they are actually smaller than a regular donut but bigger than a mini. Since they are smaller than a regular donut, they are still super cute. The recipe provided on the back was easy peasy. No machine needed. Just a bowl and spoon.
The donuts came out in a perfect heart shape. I know sometimes you can bake in heart molds but after the batter puffs up, the dessert loses the heart shape. These donuts maintained their heart shape on the outside and even had a heart shaped hole on the inside. You can’t really see the inside heart as well because my chocolate frosting wasn’t as perfectly heart shaped.
These donuts were nice and moist and have a light chocolate flavor. They don’t taste like fried yeast donuts, but they taste good and they are cute.
Baked Chocolate Heart Donuts (Taken from the back of the Wilton Heart Doughnut Pan package)
(Yields approx 12 donuts. The recipe says 24, but I only got 12..)
1 3/4 cups cake flour, sifted
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk (I replaced this with sour cream)
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Preheat oven to 425°F. Spray doughnut pan with nonstick cooking spray.
In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt. Add buttermilk, eggs, oil and vanilla; mix gently until just combined. (Dough will be thick) Fill each doughnut cup approximately 1/2 full. (I put the dough into a piping bag and piped it because the dough is very thick)
Bake 4-5 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan for 3 minutes before removing. Repeat with remaining batter. Finish doughnuts with desired toppings. (I topped my donuts with chocolate ganache and sprinkles)