Ingredients

Donuts

  • 2 cups cake flour, sifted
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup apple cider
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted


Apple Cider Glaze

  • 1 1/2 cups sifted confectioners' sugar
  • 2 tablespoons + 1 teaspoon apple cider
  • Maple Whipped Topping
  • 2 cups thawed frozen whipped topping
  • 1 teaspoon maple extract

Tools

 

  • 6-Cavity Doughnut Pan Easy-Add 6-Cavity Doughnut Pan 
  • Tip: 1A (optional) Easy-Add Tip: 1A 
  • 12 in. Disposable Decorating Bags (optional) 
  • Disposable Decorating Bags
  • Cooling Grid Easy
  • Knife

Instructions

 

  1. Preheat oven to 425°F. 
  2. Spray Donut Pan with vegetable cooking spray.
  3. In large bowl, sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. 
  4. Add cider, eggs and butter; beat by hand until just combined. 
  5. Fill each pan cavity approximately 2/3 full.
  6. Bake 9-10 minutes or until the tops of the donuts spring back when touched.
  7.  Let cool in pan 4-5 minutes before removing. Donuts are best served fresh.

 

Apple Cider Glaze

 

  1. In small bowl, whisk together confectioners’ sugar and apple cider until smooth. 
  2. Dip tops of donut in glaze and set on cooling grid, allowing glaze to drip. 
  3. Serve immediately.

 

Maple Whipped Topping

 

  1. In small bowl, fold together whipped topping and extract. 
  2. Serve with glazed donuts.
  3. If stacking, using a 1A tip, pipe ring on top of glazed donut; top with second donut. 
  4. Repeat stacking until three donuts high.
Recipe courtesy of our friends at Wilton.