sarah
Blackberry Sour Cream Mini Donut
Want to give your favorite tangy sour cream mini donut a fun twist? Then this recipe is the one for you. By adding a sweet blackberry frosting, both the look and the flavor of the classic donut change drastically—and get a little fruity!
INGREDIENTS
- cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 large egg
- 1⁄2 cup granulated sugar
- 1⁄4 cup sour cream
- tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3⁄4 cup buttermilk
FOR ICING
- 11⁄2 cups powdered sugar
- 1⁄4 cup blackberries
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions.
- If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined.
- Gently whisk in the flour mixture, alternating with the buttermilk, until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with a hole cut in the tip.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
- Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
- Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
- Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and blackberries until smooth icing forms.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes.
- Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.
