Surprise! Happy baby shower, Stephanie!
I’m thrilled to celebrate Stephanie and her soon-to-arrive little one. Stephanie is the creative mind behind the beautiful food blog Girl Versus Dough. Though we haven’t met in person, her writing and photography feel warm and familiar — like catching up with an old friend.
Stephanie is not only delightful, she’s an exceptional baker. I admire her recipes — from dark pistachio ice cream to loaded mashed potato stuffed biscuits to morning glory scones — and her photography is inspiring. Today a group of food bloggers and I are throwing her a virtual baby shower full of sweet and savory treats.
Stephanie is expecting a baby girl, so I went with a pink-inspired dessert: Neapolitan baked doughnuts. These are chocolate cake doughnuts topped with fresh strawberry frosting and finished with a dusting of coconut flakes. They’re simple, pretty, and delicious — the perfect addition to a baby shower spread.
Happy baby shower, Stephanie — we’re celebrating you!
Check out the rest of the baby shower menu contributed by fellow bloggers:
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, 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 cake flour, sugar, baking powder, nutmeg, cocoa powder, and salt. Add the buttermilk, eggs, and melted butter. Beat lightly until just combined. Fill each doughnut cup about two-thirds full.
Bake 10 to 12 minutes, or until the tops spring back when touched. Let the doughnuts cool in the pan for 4 to 5 minutes before removing. Spread the strawberry frosting over 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 about half. Remove from the heat and cool completely.
In a mixer fitted with the paddle attachment, cream the butter with 1 cup of confectioners’ sugar. Add the vanilla and 2 tablespoons of the cooled strawberry puree, then add the remaining cup of confectioners’ sugar and two more tablespoons of puree. You may have leftover puree; 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