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Spiced-Tea Baked Donuts

Makes 10 donuts and/or cupcakes. (*Cupcakes will be denser than normal cupcakes.) For the baked donuts, you will need a nonstick donut baking pan. They have donut-shaped baking cavities.

Ingredients
Donuts:
  • Vegetable oil for greasing the pan
  • 1/2 cup 14 percent butterfat sour cream
  • 1 extra-large egg, room temperature
  • 1 teaspoon strongly brewed Darjeeling tea
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon each of the following spices: ground cinnamon, cloves, black pepper, ginger, and nutmeg.
  • 1/2 teaspoon baking soda
Sour Cream Frosting
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted or pushed through sieve
  • 1/2 teaspoon strongly brewed Darjeeling tea
  • 1/4 cup 14 percent butterfat sour cream
Instructions
Donuts:

  1. Preheat oven to 350 degrees (F). Lightly grease nonstick donut baking pan.

  2. In one bowl, whisk together the sour cream, egg, tea, vegetable oil, and sugar, until well blended.

  3. In a larger bowl, stir the flour, spices, and baking soda with a fork until well blended.

  4. Pour the wet ingredients into the dry ingredients and mix well.

  5. Spoon the batter into the donut-shaped cavities in the donut baking pan, filling them halfway.

  6. Bake 12 to 15 minutes, until tops are golden and an inserted toothpick comes out clean.

  7. Invert the pan on a cooling rack. When the donuts have cooled, gently loosen them with a silicone spatula and remove.

Sour Cream Frosting:

  1. In the bowl of an electric mixer, cream the butter.

  2. Beat the sugar into the butter until blended.

  3. Stir in the tea and sour cream.

  4. If the frosting is too thick, stir in more sour cream. If it's too thin, stir in more powdered sugar.

  5. Store the frosting in the refrigerator until you're ready to use.

  6. Frost the donuts then sprinkle tops with cinnamon.

  7. If any frosted donuts are left over, store them in the refrigerator.

Note:

  1. If you don't have a donut baking pan, bake as cupcakes in cupcake papers and pan for 15 to 20 minutes, or until the tops are golden and an inserted toothpick comes out clean. Emily's home donut baking pan makes only 6 donuts, so she bakes the rest of the batter in cupcake papers in cupcake tins.