Sifted Soft White Wheat Pastry Flour

Instructions

1. Preheat oven to 350 degrees (F).
2. Generously grease a doughnut pan with melted coconut oil; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture.
4. Spoon mixture into prepared doughnut pan (you can use a piping bag), and bake for 10-15 minutes. Allow doughnuts to cool a few minutes in the pan.
5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the coconut sugar and cinnamon together in a medium-sized bowl; set aside.
6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon-sugar mixture; repeat until all donuts have been covered.
7. Enjoy!

Instructions

Orange Velvet Cupcakes:

1. Preheat oven to 350 degrees (F) and line 12 cupcake tins with paper cupcake cases.
2. Beat together butter and sugar for 5 min.
3. Add orange food coloring and egg and beat well.
4. Add buttermilk, flour, salt, and goldenberry powder and mix well.
5. Fold in vinegar.
6. Add the bicarbonate of soda and mix well.
7. Pour batter into cupcake tins and bake for 18 min until a skewer comes out clean.
8. Allow cupcakes to cool in the tin for 10 min, then completely cool on wire rack.

Marshmallow Frosting:

1. Beat egg whites with cream of tartar and salt until soft peaks form.
2. Keep whisking, carefully pour the powdered sugar into egg whites.
3. Continue beating the frosting until it is cool and billowy, roughly 5 min.
4. Pipe frosting immediately on to orange velvet cupcakes with a piping bag.
5. Use black candy sprinkles to create eyes on marshmallow frosting.

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. For the cupcakes: whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined.
3. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
4. Bake for 20 min, or until a toothpick inserted in the center comes out clean. Allow cooling completely before frosting.
5. For the frosting: with a handheld or stand mixer beat the butter on medium speed until cream. Add powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth.
6. Carefully swirl icing onto the top of the cupcakes.
7. For decorating: melt the chocolate in a microwave-safe bowl on 30% power for 30-second increments until fully melted. Snip the tip of a disposable decorating bag. Fill the bag with melted chocolate.
8. Lay out a piece of parchment paper and slowly draw antlers using a “Y” design. Allow to dry.
9. Add two chocolate antlers to each cupcake. Use black candy sprinkles to create eyes. Finish the reindeer cupcake using M&M’s, giving each cupcake a red nose.