Surprise! Happy baby shower, Stephanie!
Today I’m delighted to celebrate Stephanie and her soon-to-arrive baby. Stephanie is the creative force behind the beautiful food blog Girl Versus Dough. Though I haven’t met her in person, reading her posts feels like catching up with an old friend.
Stephanie is not only warm and generous but also an outstanding baker. I admire her recipes—some favorites include her dark chocolate pistachio ice cream, loaded mashed potato–stuffed biscuits, and morning glory scones. Her photography is gorgeous and endlessly inspiring.
For Stephanie’s virtual baby shower, a group of food bloggers contributed treats. Since she’s expecting a baby girl, I went with a pretty pink theme and baked Neapolitan baked doughnuts—chocolate doughnuts topped with fresh strawberry frosting and finished with a dusting of coconut flakes. Because when it comes to doughnuts, options are always welcome.
Happy baby shower, Stephanie—we love you!
Check out the rest of the baby shower menu contributors:
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Pecan Sticky Buns from Warm Vanilla Sugar
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
Neapolitan Baked Doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
for the doughnuts:
2 cups cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1/2 teaspoon nutmeg
1 teaspoon kosher salt
3/4 cup buttermilk
2 eggs
2 tablespoons unsalted butter, melted and cooled
1/2 cup coconut flakes
for the strawberry frosting:
1 cup fresh strawberries, halved, tops removed
1 cup unsalted butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions:
for the doughnuts:
Preheat the oven to 425°F (220°C). Spray a doughnut pan with nonstick cooking spray. In a large bowl, sift together the cake flour, sugar, baking powder, nutmeg, cocoa powder, and salt. Add the buttermilk, eggs, and melted butter, and beat until just combined. Fill each doughnut cavity about two-thirds full.
Bake for 10 to 12 minutes, or until the tops spring back when touched. Let the doughnuts cool in the pan for 4 to 5 minutes, then remove and finish cooling on a rack. Spread the strawberry frosting on each doughnut and sprinkle with coconut flakes.
for the strawberry frosting:
Place strawberries in a food processor and puree until smooth. Pour the puree into a small saucepan and simmer over medium heat until reduced by half. Remove from heat and cool completely.
In a mixer fitted with a paddle attachment, cream the butter with 1 cup of confectioners’ sugar. Add the vanilla and 2 tablespoons of the strawberry puree, then add the remaining cup of confectioners’ sugar and another 2 tablespoons of puree. You may have a bit of puree left over; if the frosting is too thin, add more confectioners’ sugar until it reaches the desired consistency.
All images and text ©Lauren Grier for The Curious Plate