Baked Macabella Doughnuts

Today I’ve been trying out new recipes, and my new mini doughnut trayūüėä My foodie review will be up soon! But in the meantime, check these yummy mini bites of heaven out! I made these using Macabella Spread¬†and a few other ingredients!

You can find this jar of yumminess at Sainsbury’s¬†



For the Macabella Doughnuts:

  • 1 1/4 cups Plain/all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 3 Tbsp packed light-brown sugar
  • 1/3 cup Macabella Spread – Velvet
  • 3 Tbsp butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 cup milk

Macabella Frosting:

  • 1 cup icing/powered sugar
  • 2 1/2 tbsp¬†Macabella Spread
  • 4 – 6 tsp milk
  • 1/2 tsp vanilla extract
  • Chopped, toasted hazelnuts or sprinkles, for topping (optional)


  1. Preheat oven to 220 degrees Celsius.
  2. In a mixing bowl whisk together flour, cocoa powder, baking powder, until combined.
  3. In a separate mixing bowl, whip together granulated sugar, light-brown sugar, Macabella Spread and butter until well blended.
  4. Stir in egg and vanilla, before gradually adding the flour mixture alternating with half of the milk.
  5. Mix until combined.
  6. Divide batter among greased doughnut pans filling each about 3/4 full. Use a piping bag to make it easier – ¬†I used a sandwich bag, and chopped off the corner as I couldn’t find mine!
  7. Bake in the oven for 10 minutes.
  8. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
  9. In a small mixing bowl, whisk together the frosting ingredients, and then spread onto the  doughnuts.
  10. Top with sprinkles, melted chocolate, chopped hazelnuts or chopping of choice and allow glaze to set at room temperature.
  11. Store in an airtight container at room temperature.

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