these individual mug cakes filled with espresso whipped cream and miniature doughnuts are a sweet twist on a classic breakfast combo.
Total time: 12 hrs 5 mins
Prep: 5 mins
Inactive prep: 12 hours
Makes: 6 servings
Ingredients:
18 miniature glazed or powdered doughnuts
1 tbsp instant espesso powder
1/2 cup icing sugar
2 cups heavy cream
ground cinnamon or cocoa powder
Method:
- cut 12 of the doughnuts in half, to make a total of 24 thin donuts. use the palm of your hand to lightly flatten each half.
- beat together the espresso powder with 2 tbsp of hot water in a large bowl until completely dissolved.
- add the icing sugar and beat until smooth and consistency of molasses. add the cream and beat until stiff peaks form
- put 1 donut half side down in the bottom of a mug, top with 2 tbsp of the espresso cream and spread out into an even layer, repeat the layering process in 5 more mugs.
- cover the mugs with cling film and refrigerate for 12 ours - over night to let the donuts soften. when ready to serve lightly dust the top of the cream with either cinnamon or cocoa powder. make a slit of the remaining donuts and then put on the rim.
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