During the holiday season, there’s nothing I love more than hosting and entertaining, and when I’m entertaining, having a few tiny treats on the menu is an absolute must. A must, because miniature and one-bite items are easy for guests to enjoy, and much less guilty because of their small size. Not to mention adorable! So yes! When it comes to entertaining, mini is the new black in my opinion and these Lemon Cardamom donuts that I made with my mini pan, are a new favorite. And since Christmas fast approaching, whipping up a batch of these less guilty treats, dressed up with posh embellies, seemed oh so necessary.
Darling and delightful and promised to hit the spot!
Lemon Cardamom Mini Donuts (DF)
A sweet, spicy and aromatic cake donut, topped with a tart glaze and decorated with colors of the season. Not fried, free of dairy and easily converted to gluten-free.
(baked & dairy free – makes about 36)
1/4 cup vegan butter
1/4 cup coconut oil melted
1/2 cup powdered sugar
1/4 cup brown sugar
zest from 1 lemon
2 large eggs
1 1/2 teaspoons powder
1/4 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups flour
1 cup coconut milk
decorative sprinkles of your choice; I used silver and white sugar pearls, gold and silver sugar crystals, silver and gold edible glitter and coconut flakes.
Mini donut pan lightly greased
1 ziplock bag
1 piece of parchment paper
Preheat oven to 425 degrees
In the bowl of a stand mixer blend together oil, butter and sugars.
Add in eggs, lemon zest and vanilla and mix until combined.
In a separate bowl, whisk together remaining dry ingredients.
Pour a portion of the flour mixture into the egg and sugar mixture alternating into thirds with 1 cup of coconut milk until completely combined.
Pour the mixed batter into the corner of a 1 gallon ziplock bag, cutting the corner with scissors.
Pipe the batter into the greased mini donut cavities filling only about half-way full.
Bake in the oven for 4-6 minutes until a toothpick comes out clean.
Remove from pan and transfer to a cooling rack.
(Makes about 36 mini donuts)
While donuts are cooling, whip up your lemon glaze. It’s a tasty compliment to the spiced flavor and it will only takes 1-2 minutes to make!
baked donut recipe adapted from King Arthur
1 1/2 cups powdered sugar
1 teaspoon coconut milk
2-3 teaspoons lemon juice
In a glass bowl, stir ingredients together until thoroughly combined. If it’s too dry or thick add a few more drops of lemon juice until the glaze is a dipping consistency. Careful not to make it too thin.
Dip the tops of the cooled mini donuts into the lemon glaze.
Place on a sheet of parchment paper, and sprinkle with your favorite toppings.
I went with coconut flakes and silver and gold sparkle for a glamorous touch, but any color will do!
I can envision these mini donuts atop a Christmas or New Years Eve dessert table already.
Stack the donuts on a mini cake plates and serve to guests with tea, coffee or hot cocoa and enjoy!
Wishing you all a great week! I’ve been under the weather for the last several days so having these mini donuts to enjoy was a much needed treat.
More to share soon!
This specific recipe for Lemon Cardamom Mini Donuts was seen first on Posh Little Designs. All Rights Reserved. 2011-2014.
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