Prepare to revolutionize your breakfast or dessert game with these stunning gluten-free vanilla donuts that are not just a treat for your taste buds, but a feast for your eyes! Imagine biting into a soft, fluffy donut with a beautiful pink frosting that's naturally colored by beets - no artificial colors, just pure, wholesome deliciousness. These donuts are so incredible, you won't believe they're gluten-free, and the vibrant pink frosting will make your Instagram followers drool with envy!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup beet puree
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick cooking spray or oil. This will help the donuts release easily once baked.
- In a large mixing bowl, combine 1 cup of gluten-free all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well blended.
- In a separate bowl, whisk together 1/2 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Make sure the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can make the donuts dense.
- Add 1/2 cup of beet puree to the batter and gently fold it in until the color is evenly distributed and the batter is a lovely pink hue.
- Transfer the batter into a piping bag or a zip-top bag with a corner snipped off. This will make it easier to fill the donut pan without making a mess.
- Carefully pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. This will allow room for the donuts to rise while baking.
- Place the donut pan in the preheated oven and bake for about 10 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the donut pan from the oven and let it cool for a few minutes before transferring the donuts to a wire rack to cool completely.
- While the donuts are cooling, prepare the frosting. In a mixing bowl, combine 1 cup of powdered sugar with a few tablespoons of beet puree until you achieve your desired frosting consistency and color. Mix well until smooth.
- Once the donuts are completely cool, dip the tops of each donut into the beet frosting, allowing any excess to drip off. Place the frosted donuts back on the wire rack to set.
- Allow the frosting to firm up for a few minutes before serving. Enjoy your delicious gluten-free vanilla donuts with pink beet frosting!
Tips
- Always use fresh gluten-free flour and check its expiration date to ensure the best texture.
- Don't overmix the batter - this is crucial for keeping your donuts light and tender.
- Use a piping bag or zip-top bag for neat, professional-looking donuts.
- Let donuts cool completely before frosting to prevent the beet frosting from melting.
- For an extra flavor boost, add a pinch of cinnamon to the dry ingredients.
- If you don't have a donut pan, you can use a muffin tin for a similar effect.
- Store donuts in an airtight container and consume within 2 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 40mg
