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Pink Mini Donuts

Pink Mini Donuts

These Pink Mini Donuts offer a soft, cake-like texture and a naturally sweet glaze without excessive sugar, providing joy to any morning table.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 mini donuts servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1.5 Cups Organic All-Purpose Flour (sifted)
  • 1/2 Cup Raw Cane Sugar or Coconut Sugar
  • 1.5 Teaspoons Baking Powder (aluminum-free)
  • 1/4 Teaspoon Fine Pink Himalayan Salt
  • 1/2 Cup Unsweetened Almond or Oat Milk
  • 3 Tablespoons Melted Grass-Fed Butter or Coconut Oil
  • 1 Large Free-Range Egg
  • 1 Teaspoon Pure Madagascar Vanilla Bean Extract
  • 1-2 Teaspoons Natural Beet Juice or Pitaya Powder
  • 1 Cup Organic Powdered Sugar

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly grease your mini donut pan.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. In another bowl, whisk the egg and sugar until pale and frothy. Then add melted butter, milk, and vanilla extract, whisking until smooth.
  4. Fold dry ingredients into wet mixture until just combined.
  5. Transfer the batter to a piping bag and pipe into the donut cavities, filling them about two-thirds full.
  6. Bake for 8 to 10 minutes until they spring back when touched. Rest in the pan for five minutes before transferring to a wire rack.
  7. Prepare the glaze by whisking powdered sugar with beet juice, adjusting for desired color, then dip each donut into the glaze and set back on the rack.

Notes

Store leftovers in an airtight container at room temperature for up to two days. To warm, use a toaster oven for 30 seconds. For long-term storage, freeze without glaze for up to one month.