Mini Doughnut of the Day!
Iced Cherry and Pistachio Mini Doughnuts
1 1/3 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup butter, melted
1/4 cup sour cream
1 egg, lightly beaten
2 tbsp. orange juice
1/4-1/2 tsp. cherry extract
1-2 drops almond extract
6-8 maraschino cherries, drained on paper towels, and finely chopped
1 tbsp. maraschino reserved cherry juice
1 tbsp. almond barista syrup ( usually located on the coffee aisle )
1/4 cup finely chopped pistachios
4 cups powdered sugar
1/2 cup butter, softened
1/4 cup milk
1 tsp. vanilla
To make donuts:
Heat machine according to manufacturer’s instruction.
In a large bowl whisk together dry ingredients.
In a medium sized bowl whisk together butter, milk, sour cream, orange juice, egg, and cherry and almond extract.
Stir wet ingredients into dry ingredients. Mix until smooth, gently fold in chopped cherries. Bake according to manufacturer’s instruction.
Remove to cooling rack; poke the top of the doughnuts
with a toothpick.
In a small dish, combine reserved cherry juice and almond syrup. Brush over the top of warm doughnuts.
With an electric mixer, beat butter until smooth. Add 2 cups of the powdered sugar and the milk. Mix well. Add vanilla. Beat again. Add remaining sugar and beat until fluffy and light.
Frost doughnuts with prepared frosting, sprinkle lightly with chopped pistachios.
Makes 2 dozen mini donuts
Recipe by Amy Richardson