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Recipe: Unicorn Doughnuts

Recipe: Unicorn Doughnuts

We are always on the lookout for ways in which we can combine our favourite mythical creature with tasty, sweet treats. So when we heard about the new (and very exciting!) trend of Unicorn Doughnuts we couldn’t contain our excitement! Deliciously indulgent and oh-so-pretty, these super summer treats will be sure to get your mouth watering.

Step One

Preheat oven to 350ºF. In a bowl, combine all doughnut ingredients, except frozen raspberries, until a batter forms.

unicorn doughnuts

Step Two

Fold in frozen raspberries. Pour batter into a greased doughnut pan and bake for around 13-15 minutes.

unicorn doughnuts

Step Three

Allow to cool before removing from the doughnut tin.

unicorn doughnuts

Step Four

Now make your glaze. In a bowl, combine powdered sugar with 2-4 tsp milk, until a glaze consistency forms. Place your mashed frozen raspberries in a fine mesh strainer and drain the vibrant raspberry juice from the raspberry seeds.  Add to white glaze and swirl a couple times, but don’t totally mix in the glaze.

unicorn doughnuts

Step Five

Now pour over your doughnuts. Adorn with ice cream cone horns and fondant unicorn ears. To make your unicorn horns, simply chip away most of an ice cream cone to make a smaller horn. To make your unicorn ears, cut rolled out fondant into triangles then fold up edges. Use a paintbrush to ‘paint’ on raspberry juice for the inner ear.

unicorn doughnuts

Step Six

Unicorn doughnuts!

unicorn doughnut

Full Recipe


Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg
1/2 cup sugar
1/2 cup milk
2 tbsp melted butter
3/4 tsp vanilla
zest from 1 lemon
3/4 cup frozen raspberries

Glaze

1 cup powdered sugar
2-4 tsp milk
1/2 cup frozen raspberries, mashed

Unicorn Decor
9 Ice Cream Cones
Fondant Icing

Method

Preheat oven to 350ºF.  In a bowl, combine all doughnut ingredients, except frozen raspberries, until a batter forms.  Fold in frozen raspberries.  Pour batter into a greased doughnut pan and bake for around 13-15 minutes.  Allow to cool before popping out of doughnut tin and cooling completely.

Now make your glaze.  In a bowl, combine powdered sugar with 2-4 tsp milk, until a glaze consistency forms.  Place your mashed frozen raspberries in a fine mesh strainer and drain the vibrant raspberry juice from the raspberry seeds. Add raspberries juice to white glaze and swirl a couple times, but don’t totally mix in the glaze.

Now pour over your doughnuts. Adorn with ice cream cone horns and fondant unicorn ears. To make your unicorn horns, simply chip away most of an ice cream cone to make a smaller horn. To make your unicorn ears, cut rolled out fondant into triangles then fold up edges. Use a paintbrush to ‘paint’ on raspberry juice for the inner ear.

Credit: Kylie Held Mitchell (Imma Eat That)



Rebecca

Rebecca

#girlboss