- 10 min
- 8-10 min
- 1 cup (150g) plain flour
- 1 cup (100g) almond meal
- ¼ cup (55g) caster sugar
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- ¾ cup (180ml) buttermilk, at room temperature
- 2 tsp Queen Vanilla Bean Paste
- 2 eggs, lightly beaten, room temperature
- 80g unsalted butter, melted
Method - Doughnuts
Preheat oven to 160C (fan forced). Grease a 12-hole doughnut pan.
Whisk together flour, almond meal, sugar, baking powder, bicarb soda and salt in a large bowl. Set aside.
Combine buttermilk, Vanilla Bean Paste, eggs and melted butter in a jug, whisking to combine. Add to flour mixture and mix until just combined. Spoon into piping bag and pipe into doughnut pan. Bake for 8-10 minutes or until tops spring bake when lightly touched. Turn doughnuts onto a wire rack to cool completely. Repeat with remaining batter.
Method - Glaze
Prepare Royal Icing according to package directions. Add a few drops of food colour gel and 2 tsp of Bubble Gum Flavour for Icing, mixing to combine. Dip doughnuts in Royal Icing, place on a sheet of baking paper and top with Midnight Magic Sprinkles. Allow to dry before serving.
Ensure that the icing is completely dry before putting into an air tight container, or the icing will soak into your doughnuts overnight.