neapolitan baked doughnuts

neapolitan baked doughnuts

Surprise!!! Happy Baby Shower, Stephanie!!

I am super stoked today to celebrate Stephanie and her soon-to-be bundle of joy. Stephanie is the talented author behind the gorgeous and delicious food blog, Girl Versus Dough. Stephanie is an absolute gem. I haven’t had the pleasure yet of meeting Stephanie in real life, but let me tell you, if you read her blog you will feel as if you’ve known her for years.

neapolitan baked doughnuts

Not only is Stephanie a two-snaps-up, raise-the-roof type of gal, she is one heck of a baker. My black yeast thumb has major envy. Some of my favorite recipes are dark pistachio ice cream, loaded mashed potato stuffed biscuits, and morning glory scones. My stomach is growling just thinking about them. Plus, her photography is simply stunning and inspiring!

So today, a bunch of food bloggers and I are throwing Stephanie a virtual baby shower filled with all sorts of treats. Stephanie is having a baby girl so naturally my mind went insta-pink! Not quite full on Lisa Frank with a tutu, but I thought I would show my baking skills and make some pretty doughnuts.

neapolitan baked doughnuts

But not just any doughnuts, Neapolitan baked doughnuts. Chocolate doughnuts covered in fresh strawberry frosting and dusted with coconut flakes. Like any girl, don’t you want as many options as possible? You can never have too many doughnut choices.

Happy Baby Shower, Stephanie! We love you!

gvd baby shower graphic

Make sure and check out the rest of the baby shower catering crew:

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

Neapolitan Baked Doughnuts


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


for the doughnuts:

Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray. In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg, cocoa powder, and salt. Add buttermilk, eggs, and butter. Beat until just combined. Fill each doughnut cup approximately 2/3 full.

Bake 10 to 12 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4 to 5 minutes before removing. Spread strawberry frosting on each doughnut and sprinkle tops with coconut flakes.

for the strawberry frosting:

Place strawberries in a food processor and puree until smooth. Pour strawberry puree into a small saucepan. Turn saucepan over medium heat and simmer puree until reduced by half. Remove from heat to cool completely.

In a mixer fitted with a paddle attachment, cream butter and 1 cup confectioners sugar. Add the vanilla extract and 2 tablespoons strawberry puree. Add the last cup of confections sugar and two more tablespoons of strawberry puree. You will have some puree leftover. Add more confectioners sugar if too runny.