Test the frosting for spreadability and run a knife through it. If the gash fills in, stir in powdered sugar by the teaspoonful until the frosting is stiff enough to maintain the screaming faces that you undoubtedly want to carve into it for Halloween.
For the Traditional Chocolate Frosting for
Boston Cream Donuts:
½ cup unsweetened cocoa powder
¼ cup granulated sugar
6 tablespoons cold water
1 tablespoon unsalted butter
powdered sugar, sifted
½ teaspoon vanilla
Sift the cocoa powder or press it through a sieve into a microwaveable dish.
Add the sugar. With a fork, blend the sugar and cocoa powder together well.
Add the water, two tablespoons at a time, and stir after each addition until you have created a thickish paste.
Add the butter.
Cover the dish and heat in your microwave oven for approximately two minutes on a medium-low to medium setting.
Stir until the butter has melted completely and is blended well with the paste.
Cool slightly.
Stir in the vanilla.
For the filling:
1 cup whole milk
3 egg yolks, at room temperature
3 tablespoons white sugar
1½ tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla
Heat the milk in a small pot over medium heat until bubbles begin forming around the edges of the pot.
Reduce the heat to low.
With a whisk, combine the egg yolks, sugar, and cornstarch in a heat-proof bowl until mixture is pale and smooth.
Whisking constantly, pour the warm milk VERY slowly, teaspoonfuls at a time, into the egg yolk mixture. You want to warm the egg yolks without cooking them.
When all the milk has been added, place the mixture in the pot. Whisking it, heat it at medium heat. Whisk constantly until the mixture becomes thick. Remove it from the heat and fold in the butter and vanilla extract.
Place the plastic wrap right on top of the filling, with no air between the filling and the wrap.
Chill the filling in the refrigerator for at least 2 hours.
Scare-It Cake Donuts
These are baked, using a donut pan.
For the donuts:
1 egg
¼ cup orange or pineapple juice
¼ cup unsalted butter, melted
1 tablespoon orange zest
¼ cup brown sugar
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ginger
1¼ cup finely grated carrots
Preheat oven to 350ºF.
Beat the egg in a large bowl. Beat in the juice, butter, orange zest, and sugar.
Add the flour, baking powder, baking soda, and spices. Mix until blended.
Stir in the grated carrots.
Spoon the mixture into donut pan, filling each ring.
Bake for 9–11 minutes. Cool.
Frost with orange cream cheese frosting (below).
For the orange cream cheese frosting:
¼ cup butter, room temperature
4 ounces cream cheese, room temperature
1 tablespoon orange juice
1 tablespoon orange zest
2 cups sifted confectioners’ sugar
Orange food coloring (optional)
Sprinkles (optional)
Up to 1 more tablespoon orange zest
Cream the butter and cream cheese together until fluffy.
Stir in the orange zest and orange juice.
Beat in 1 cup sugar. Beat in more sugar, a tablespoon at a time, until the frosting holds its shape.
Stir in the orange food coloring (optional) until desired shade is reached.
Spread the frosting on the donuts.
Decorate with sprinkles or orange zest (optional).
Boston Scream Murder Page 26