• Erin Boukall

Cake Doughnuts

These doughnuts are baked, not fried, and use natural ingredients to colour them. The cake doughnuts are flavoured with lots of lemon zest (feel free to substitute other citrus zests too). The icing uses blueberry powder for flavour and butterfly pea flower powder for colour. Because of the lemon juice in the icing, the acidity changes the butterfly pea flower to a warm magenta colour. The icing is pretty versatile, lots of other liquids could be used to create it (other fruit juices, strong tea, different milks...), and other fruit powders could be used instead of blueberry. To top it all off, I used my favourite brand of sprinkles (@sweetapolita) to jazz things up.

Lemon Cake Doughnuts

Yield: 17-18 doughnuts

4 tbsp butter ¼ cup vegetable oil ½ cup white sugar ⅓ cup brown sugar (packed) 2 large eggs 1 ½ tsp baking powder ¼ tsp baking soda ¾ tsp salt 1 tsp vanilla bean paste Zest of 2 lemons 2 2/3 cups all-purpose flour 1 ¼ cup milk

Preheat oven to 425°F. I used silicon doughnut moulds (you can get the same ones here) and sprayed them with cooking spray. In the bowl of a stand mixer, cream the butter, vegetable oil, and sugars until slightly fluffy (approx. 3 minutes). Add the eggs, one at a time, and then the vanilla. Combine together the baking powder, baking soda, lemon zest, and salt in a small bowl. Add this to the mixer. Now, alternate between adding the flour and the milk, combining well between each addition. Mix until the batter is smooth, but do not over mix. The batter will be fairly thick. Use two spoons to spoon the batter into the prepared moulds, filling the batter to approx. ¼” from the top. Bake for 10-12 minutes. You can test doneness by inserting a skewer and making sure it comes out clean. Allow to cool in the moulds (they will pull away from the sides), remove, and allow to finish cooling on a rack.

Lemon Blueberry Icing 2 cups icing sugar Juice of 2 lemons 2 tbsp blueberry powder 1 tbsp butterfly pea flower Sprinkles (optional) Add the icing sugar to a medium size bowl and gradually whisk in the lemon juice until you achieve the desired consistency. Once it is the correct thickness, stir in the blueberry and butterfly pea flower. To glaze the doughnuts, dip them face down into the glaze, pick up, and allow excess to drip off. Place face up on a drying rack in a baking tray. Before the icing hardens, top with sprinkles (if you wish).

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