It’s the perfect stocking stuffer for the
person who loves to bake!
Amy Richardson with the website Great Taste
Buds shares her recipe for Iced Cherry and
Pistachio Mini Doughnuts, using the Baby
Cakes Mini Donut Maker.
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
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
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.
1 tbsp. maraschino reserved cherry juice
1 tbsp. almond barista syrup ( usually located on the coffee
1/4 cup finely chopped pistachios
4 cups powdered sugar
1/2 cup butter, softened
1/4 cup milk
1 tsp. vanilla
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
Find more of Amy’s recipes at www.greattastebuds.com