Mini Pina Colada doughnut nests

To go with my Turkish Delight mini nests I also made some mini Pina Colada inspired doughnut nests, a pineapple doughnut with a pineapple glaze sprinkled in desiccated coconut. I plan to package them up in my decorated egg boxes.



Gluten free Pina Colada doughnuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray
• 4 slices of pineapple finely chopped

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir in chopped pineapple, till well combined
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Pineapple Glaze
Ingredients

• 60g (1/2 cup) icing sugar (confectioners sugar)
• 1 tablespoon of pineapple juice

Cooking instructions

1. In a bowl add the sieved icing sugar to the pineapple juice
2. Whisk all of the ingredients together until you have a smooth paste
3. Pour into a small, shallow bowl

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Pineapple glaze
• Desiccated coconut
• Mini jelly bean eggs
• Edible neon yellow glitter

Decorating instructions

1. Dip doughnut into pineapple glaze, shake off any excess
2. Sprinkle coconut onto icing
3. Place three eggs in centre
4. Sprinkle with glitter
5. Leave to set

Have a sweet day!

Turkish Delight mini doughnut nests

I have made these turkish delight inspired pink rose flavoured doughnuts many times as my Dad loves turkish delight! So for Easter I decided to make them into nests by dipping them in crumbled flakes and adding jelly eggs. I used a mini doughnut pan and a tiny doughnut pan, so I have some mini ones for my Easter table and some tiny ones that I will package up in my decorated egg boxes.







Gluten free turkish delight doughnuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon rose essence
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray
• Pink food colouring

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir rose essence and pink food colouring in to mixture, till you have an even colour
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Dark chocolate icing
Ingredients

• 150g dark chocolate, roughly chopped

Cooking instructions

1. In a microwavable bowl, melt dark chocolate in microwave on a low heat, stirring every minute so chocolate does not burn

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Melted dark chocolate
• 2 Flakes crumbled
• Mini jelly bean eggs
• Edible neon pink glitter

Decorating instructions

1. Dip doughnut into chocolate, shake off any excess
2. Dip into crumbled flakes
3. Place three eggs in centre
4. Sprinkle with glitter
5. Leave to set

Have a sweet day!

Gluten Free lemon doughnuts

Since making the mini nectarine doughnuts a few weeks back, I decided to make a whole bunch of doughnuts, so first up are the tangy lemon ones...

Gluten free lemon donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder(gluten free)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract with seeds
• Grated rind of one unwaxed lemon
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cake release spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir lemon zest in to mixture
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

White chocolate icing
Ingredients

• 150g Fine cooks white chocolate, roughly chopped

Cooking instructions

1. In a microwavable bowl, melt white chocolate in microwave on a low heat, stirring every minute so chocolate does not burn

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Melted white chocolate
• Citrus flavoured strands

Decorating instructions

1. Dip doughnut into chocolate, shake off any excess
2. Scatter sprinkles on to chocolate iced doughnuts
3. Leave to set

Have a sweet day!

Gluten free nectarine doughnuts with a fresh raspberry glaze

I have not made mini doughnuts in a while so I decided to make nectarine baked doughnuts with a fresh raspberry glaze and white chocolate sprinkles. I love the mix of the two fruits! However, the nectarine in the doughnuts makes the tops of the doughnuts slightly uneven, but they were so yummy, I dont care!

Gluten free nectarine donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 fresh netarine, pureed
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir pureed nectarine in to mixture
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Raspberry Glaze
Ingredients

• 60g (1/2 cup) icing sugar (confectioners sugar)
• 1 tablespoon blended raspberries, sieved

Cooking instructions

1. In a bowl add the sieved icing sugar to the blended raspberries
2. Whisk all of the ingredients together until you have a smooth paste
3. Pour into a small, shallow bowl

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Raspberry glaze
• White chocolate sprinkles

Decorating instructions

1. Dip doughnut into raspberry glaze, shake off any excess
2. Sprinkle white chocolate sprinkles onto icing
3. Leave to set

Pink spot ribbon from Jane Means

Have a sweet day!

Mini Gluten free baked chocolate doughnuts

My mini gluten free vanilla doughnuts went down so well that I just had to make another batch. This time I went for chocolate flavoured doughnuts with a white chocolate icing and aqua sugar sprinkles. I will have to make another batch of these for my Winter Wonderland dessert table nearer the time as I think they are a perfect colour match and look cute!

Gluten free chocolate donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons organic cocoa powder
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non stick cooking spray
3. In a bowl, beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, mix the sieved dry ingredients in to the sugar
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Pour mixture into greased doughnut pan until each cavity is half full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
7. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
8. Turn out onto baking rack and leave to cool

Decorating the mini doughnuts
What you will need

• 75g White chocolate drops
• Turquoise sugar crystals

Decorating instructions

1. Melt chocolate drops in a small shallow bowl in the microwave on a low heat for 30 second intervals, stirring at each interval until chocolate is melted
2. Dip doughnut into white chocolate and tap lightly to flatten chocolate
3. Sprinkle sugar strands on to chocolate
4. Leave to set

Have a sweet day!

Mini doughnut packaging supplies

This week on "Wonderful World of Etsy", I wanted to share with you the fabulous Etsy shop, Avenue 55. They stock some wonderful packaging supplies, from pink and mint twist ties to the prettiest floral paper bags. I have ordered some of the ties and translucent bags to put my Christmas mini doughnuts in to give out as gifts.

• 50 pink stripe wax papers
• 1000 mint twist ties
• 1000 pink twist ties
• 20 mint hand made tags
• 60 translucent plastic bags

Have a sweet day!

Gluten free vanilla doughnuts with strawberry glaze

Yesterday I showed you my inspiration for mini doughnuts. I just had to have a go myself and love how they turned out. I will definitely be making some more batches for my Winter Woodland dessert table and to give as gifts.

Gluten free vanilla donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix.
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Pour mixture into greased doughnut pan until each cavity is half full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
7. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
8. Turn out onto baking rack and leave to cool

Strawberry Glaze
Ingredients

• 60g (1/2 cup) icing sugar (confectioners sugar)
• 1 tablespoon blended strawberries, sieved
• 1/4 teaspoon vanilla extract

Cooking instructions

1. In a bowl add the sieved icing sugar to the blended strawberries and vanilla essence
2. Whisk all of the ingredients together until you have a smooth paste
3. Pour into a small, shallow bowl

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• strawberry glaze
• white sprinkles
• pink edible glitter

Decorating instructions

1. Dip doughnut into strawberry glaze, shake off any excess
2. Sprinkle white sprinkles onto icing
3. Sprinkle pink glitter onto icing
4. Leave to set

I packaged mine in mini floral printed paper bags and sealed them with pink & white stripe Washi tape.




Have a sweet day!

Winter Wonderland mini doughnut inspiration

I recently picked up a mini doughnut pan in TK Maxx for less than half price. As soon as I saw it I started thinking about how cute it would be to have some mini pastel iced doughnuts for my Winter Wonderland dessert table. I am thinking vanilla flavoured baked doughnuts with strawberry icing, cinnamon doughnuts with green apple icing, aqua coloured chocolate-dipped doughnuts and snowy looking dusted ones. All served with mini glass bottles of milkshakes and striped straws!

• Vanilla bean baby doughnuts by Sprinkle Bakes
• Doughnut dessert by Martha Stewart
• Yeasted doughnuts by Whisk Kid
• Gluten-free coconut doughnuts by Cannelle et Vanille
• Mini doughnuts by the Ring Bearer
• Pink iced doughnuts by Picsfood

Have a sweet day!