I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

• warm spices like ground cinnamon, ginger, & freshly grated nutmeg
• kosher salt
• baking powder
• all-purpose flour
• vegetable oil
• a few eggs
• granulated sugar
• pumpkin puree
• mini chocolate chips
• unsweetened coconut flakes
• coconut extract
• powdered sugar
• apple cider mixed
• cinnamon sugar
• sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

• Baked Pumpkin Donuts with Maple Glaze
• Baked Pumpkin Donuts with Cream Cheese Frosting
• Caramelized Pears and Mascarpone Donuts
• Espresso Donuts with Baileys Glaze
• Baked Carrot Cake Donuts

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

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Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

These baked pumpkin donuts are made with a spiced pumpkin donut batter and decorated in three different ways.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 1/2 cup granulated sugar
• 1 1/2 cups pumpkin puree
• 1/3 cup mini chocolate chips
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon coconut extract

For toppings

Toggle ingredient group

• Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed)
• Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together)
• Sprinkles

Instructions

1. Preheat oven to 350 degrees F. Coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.
2. In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour. In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.
3. Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.
4. Spoon donuts into prepared pans with batter, filling 2/3 the way. Bake for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.
5. To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.
6. To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Baked Pumpkin Donuts {Three Ways} appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a Spring treat!

Speckled Easter Cake

Speckled Easter Cake is a soft coconut lemon layer cake recipe decorated as an Easter speckled egg.

I have to warn you right up front, we are going to get romantic about cake today. It’s been a while since I made a cake that I was in love with and this weekend, I was reminded why I started baking and love decorating cakes again.

It’s officially the first day of spring tomorrow and I decided to make a cake that encompasses everything I love about spring to celebrate the change in seasons. Coconut, lemons, and of course the pretty pastel colors floating everywhere came to mind and this coconut lemon layer cake was the resulting combination.

A super soft white coconut cake with lemon zest is covered in bright yellow coconut swiss meringue buttercream. Like WHOA!!

It brings sunshine to your day. Inspiration for the decoration obviously came from the tons of easter speckled eggs laying around my kitchen. Don’t you think this will be a stunning centerpiece to any Easter dining festivities?

I am seriously excited about this yellow egg cake!! I love decorating cakes and it is one of the reasons I started baking/blogging in the first place.

But sometimes amid the chaos of birthday cakes, cookies, brownies, and the rest, I forget how amazing it is to just be in my kitchen with layers of cakes ready to be stacked and brought to life with no agenda. On a lazy Sunday afternoon last weekend, after baking the cake layers and letting them cool, I whipped up my very best and favorite buttercream; swiss meringue buttercream.

It is silky smooth and the best decorating weapon. The plain white coconut frosting was boring so I experimented with a few test colors.

I tested a few pastel colors like teal, a light shade of pink, lavender, and yellow. Once I colored the yellow, I knew I had to go with it in the end. It was so bright and perky… I was instantly excited! Colors really do that to me.

(more…)

The post Speckled Easter Cake (Lemon Layer Cake) appeared first on A Classic Twist.

Hi friends! I have a short and sweet post for you today.

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

I think sometimes we all just want a simple and/or easy recipe to make for a holiday. Ditch the layer cakes and complicated recipes for more straightforward ones.

I’m sure you busy people agree with me, especially when you have little ones running around. These Easter chocolate cupcakes are just that simple and easy recipe you need!! Even the kids will love helping with these.

There’s nothing complicated here but the cute factor is high with the ‘nested’ eggs and green grass. They are as easy as using your favorite chocolate cupcake recipe (below), your favorite icing with a special tip and some M&M eggs.

The only key step is to color your frosting green and use a pastry bag fitted with this Wilton Decorating Tip #233 Multi-Opening to create the grass effect. That’s it!!

Easter Chocolate Cupcake Ingredients

• all-purpose flour
• sugar
• cocoa powder
• baking soda & baking powder
• salt
• an egg
• buttermilk
• hot water or hot coffee
• vegetable oil
• vanilla extract & coconut extract (optional)
• unsalted butter
• confectioners’ sugar
• milk
• green gel paste (or food coloring)

How to Make Easter Chocolate Cupcakes

For the chocolate Easter cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed.
5. The batter will be thin. Divide evenly among the cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For bird’s nest frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in food coloring and whip for an additional minute.
2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

How to Store Easter Chocolate Cupcakes

OK friends, that’s it for now!

Hope you are thinking of your Easter menu and now have a few (fun) ideas to consider: 

• Speckled Easter Cake
• Classic Carrot Cake
• Baked Carrot Cake Donuts 
• Easter Cake Pops
• Easter Cookies

What do you think of these amazing chocolate Easter nest cupcakes? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Easter Cupcake Recipe

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Yield: ~12-15 cupcakes

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Chocolate Cupcakes:

Toggle ingredient group

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup Cocoa powder (I used Ghirardelli)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• ½ cup buttermilk, at room temperature
• ½ cup hot water or hot coffee
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)

For frosting

Toggle ingredient group

• 3 sticks unsalted butter, softened and cut into cubes
• 3 cups confectioners' sugar, sifted
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional)
• pinch of salt
• 2-3 drops green gel paste (or food coloring)

Instructions

For the Cupcakes:

1. Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
5. The batter will be thin. Divide evenly among the cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Easter Chocolate Cupcakes appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a refreshing drink!

Coconut Coolers

A sweet and refreshing summer drink. These coconut coolers are simple to whip up and will take you to a tropical island immediately! Easy dairy-free cooler recipe.

These coconut coolers are a sweet combination of coconut milk, coconut cream, and some ice. You can enjoy them with some rum or leave them as a non-alcoholic cooler. 

I was inspired by a drink the hubs and I had when ate at P.F Chang’s and I had one of their coconut cooler drinks and it was delicious!!

A little sweet for my taste but I loved the heavy coconut flavors and I decided to replicate it at home. 

Simple, easy, and yet refreshing on a hot humid day. They are now my go-to drink these days as it is so easy to whip up and I can get all my coconut fix in a jiffy.

They are easy to customize as well. Try adding fresh fruit toppings, mixing in pineapple juice for a more tropical flavor or heck add some rum to get the party started.

I just kept things simple … added a few chopped strawberries in this batch for a pop of color. But feel to free to make these your own and enjoy some coconut-loving coolers.

Coconut Cooler Ingredients

• coconut milk
• coconut cream
• some rum (optional)
• garnish like fresh strawberries

How to Make Coconut Coolers

Combine the coconut milk and coconut cream in a blender. Blend until smooth. Taste and add more coconut cream if you want it sweeter.

Divide ice cubes into three glasses. Add rum to glasses if using. Top glasses with coconut mixture.

Garnish with strawberries. 

More Summer Drinks

• Peach Rose Sangria
• Blood Orange Cocktail
• Tequila Sunrise
• Strawberry Paloma
• Pineapple Orange Rum Punch

What do you think of this refreshing coconut cooler recipe? What would you serve with these coolers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Enjoy your summer, friends!

Coconut Cooler Recipe

Print

Yield: 3 drinks

Coconut Coolers

A sweet and refreshing summer drink. These coconut coolers are simple to whip up and will take you to a tropical island immediately! Easy dairy-free cooler recipe.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 can coconut milk (13.5 oz)
• 1/4 cup coconut cream (or more to taste)
• 3 tablespoons rum (optional)
• Garnish: fresh strawberries

Instructions

1. Combine the coconut milk and coconut cream in a blender. Blend until smooth. Taste and add more coconut cream if you want it sweeter.
2. Divide ice cubes into three glasses. Add rum to glasses if using. Top glasses with coconut mixture. Garnish with strawberries. Enjoy!

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 383Total Fat: 32gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Coconut Coolers appeared first on A Classic Twist.

Hi friends! 

Coconut Layer Cake

This coconut layer cake has LOTS of coconut flavor! A Soft and tender cake infused with coconut cream, coconut extract, and coconut flakes is wrapped in silky coconut swiss meringue buttercream.

So it turns out that I do not have a coconut layer cake on this blog. A realization that is impossible to believe. If you have been around here for a while, you know I love everything coconut. If you are new, welcome! I love coconut and use it in everything I bake – if I can. (more…)

The post Tropical Coconut Layer Cake appeared first on A Classic Twist.

Coconut Cheesecake

Hi friends! Boy, do I have a real treat for you today! One of my all-time favorite ingredients wrapped up into a household staple dessert. Coconut cheesecake, the tropical delight you need this spring, Easter, and all summer long. 

(more…)

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