Mini Meyer Lemon Donuts - The Gingered Whisk

Thursday, February 13, 2014

Mini Meyer Lemon Donuts

Mini Meyer Lemon Donuts - The Gingered Whisk

So, yeah... I think you can officially say that I am in love with my mini donut pan. Especially since I have used it twice in the last three weeks. They are just so dang cute! And yummy! And Ladybug loooves helping me mix them, and frost them. And eat them. 

Mini Meyer Lemon Donuts - The Gingered Whisk

I definitely love Meyer Lemons (a cross between a lemon and a Mandarin orange, they are a perfect combination of sweet and sour!) and so I flipped when I saw our grocery store had a bag (we never get fun/unique ingredients). They were a little on the soft side, so I need to use them up fast, and these little donuts were the perfect way (2 down, 6 to go!). Soft and tender, with just the perfect lemon taste! We took them to a Valentine's Day party today (hence the cute heart sprinkles) and everyone gobbled them up. Good thing I kept some back for us to eat at home!

Mini Meyer Lemon Donuts - The Gingered Whisk



Mini Meyer Lemon Donuts


by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 6 minutes
Keywords: breakfast dessert lemon
Ingredients (4 dozen)
  • 2 1/2 cups cake flour
  • 1 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 TBSP melted butter, slightly cooled
Icing:
  • 4 TBSP lemon juice (about 2 lemons worth)
  • 3-4 cups powdered sugar, depending on the consistency you want
Instructions
Preheat oven to 400F.
Spray your mini muffin pan with cooking spray and set aside.
In a large bowl whisk together the sugar, buttermilk, zest, vanilla, and eggs.
Gently fold in the flour, baking powder and salt.
Fold in the melted butter and carefully stir until there are no lumps.
Carefully spoon in the batter to the pan (about 1 small spoonful for each) and make sure the center part is clean. You could also use a pastry bag or a ziplock bag with a corner cut out if you like...
Bake for 4-6 minutes.
Allow to cool long enough for you to be able to remove them from the pan without burning your fingers (about 5 minutes) then transfer to a wire rack.
When all the donuts have been baked and cooled, its time to frost!
In a small bowl whisk together the lemon juice and the powdered sugar until you get the desired consistency (I started with a thinner icing but then decided to add more powdered sugar for a thicker icing. However, the thicker icing dries faster, so if you are adding sprinkles I would add them as you ice).
Store in a covered container and Enjoy!
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(slightly adapted from Whipperberry)


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