This week I’m participating in a virtual baby shower for a fellow blogger, Katherine from Love In My Oven. She is a proud momma to two boys and a soon-to-arrive baby girl!!
You don’t need to know Katherine to join in the fun; just enjoy all of the pink-themed recipes that 22 amazing bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipes out.
This easy homemade donut recipe from Wilton starts with your everyday basic ingredients all prepared in one bowl. Then it’s baked in a donut pan for less than 10 minutes. There are only two tablespoons of butter in the whole recipe and the fact that it’s baked not fried makes it a much healthier choice. It also means you can eat more donuts!
The texture of these donuts is similar to a cake and they taste like an old-fashioned donut. They are soft, moist and fragrant with an extra touch of sweetness from the glaze. They are so easy to prepare and better for you than store-bought donuts.Print
- 2 cups (200g) cake flour, sifted
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (188ml) buttermilk
- 2 large eggs, lightly beaten
- 2 tbsp (30ml) unsalted butter, melted
- 1 1/2 cups (188g) powdered sugar
- 3/4 tsp vanilla
- 2-3 tbsp milk or cream
- pink food coloring (optional)
- sprinkles for topping (optional)
- Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
- In large bowl, whisk together the flour, sugar, baking powder, nutmeg and salt.
- Add in the buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
- Bake for 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 5 minutes before transferring to cooling rack to cool completely before glazing
- In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add a few drops of food coloring if desired. Use immediately to glaze donuts. Top with sprinkles if desired.
Donuts are best eaten the day of. Leftovers can be stored in an airtight container at room temperature for 1-2 days.
7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats
BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food
YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme
ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes
PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers
ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking
IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage
MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic
STRAWBERRY MOUSSE CUPS from The Beach House Kitchen
ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer
VANILLA GLAZED BAKED DONUTS from Girl Heart Food
CHOCOLATE ROSE TRUFFLES from The Love of Cakes
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen
NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins
STRAWBERRY SCONES from 31 Daily
FRESH RASPBERRY MOUSSE from Better With Biscuits
STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete
STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake
NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess
Thanks for joining the party and I hope you enjoyed all of these fun recipes!