Coffee Shop Unicorn Doughnuts Recipe From The Easy Bake Unicorn Cookbook
We are so excited to share with you an excerpt from our new Easy Bake Unicorn Cookbook! These amazing, simple, kids treats are one’s we made with our mom and grandmother – so we know your kids will enjoy making these new unicorn food classics with you. Interested in more fun ideas? Check out our Unicorn Cookbook!
Named Best Kids Book of 2018 by Red Tricycle!
Sundays were hectic in Iowa, as we all rushed around the house slipping on our best church clothes and trying to scoot out the door before Dad was hollering at us to get a move on.
Secretly it wasn’t that hard for us to get our butts in gear because we knew if we moved fast and stayed well-behaved during the Sunday mass, we would be rewarded. On the corner across from my church, there was a Doughnut Hut, and if my little sister and I could keep it together while the priest droned through the homily, we knew Dad would pick up a dozen frosted and glazed doughnuts for the ride home.
Needless to say, Jesus may have been in our hearts on Sundays, but doughnuts were on our mind.
Easy Bake Option:
You can substitute this recipe with a box of pancake mix, make as directed on the box, just reduce the liquid by 1/4 cup. Bake and pick up at the decorating tips on the next page.
Use #UnicornCookbook on Instagram!
What You Need:
1/4 cup Crisco (or butter)
1/4 cup Canola oil
1/2 cup Granulated sugar
1/3 cup Brown sugar
2 Large Eggs
1 1/2 teaspoons Baking powder
1/4 teaspoon Baking soda
1 teaspoon Ground nutmeg, to taste
3/4 teaspoon Salt
1 teaspoon Vanilla extract
2 2/3 cups All-Purpose Flour
1 cup Milk
Step By Step:
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the 1/4 cup Crisco (or butter), 1/4 cup Canola oil, 1/2 cup white sugar and 1/3 cup brown sugar until smooth.
Add the 2 eggs, beating to combine. Stir in 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon nutmeg, 3/4 teaspoon salt, and 1 teaspoon vanilla.
Stir the 2 2/3 cups flour and 1 cup milk into the butter mixture until everything is thoroughly combined.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4” shy of the rim.
Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
We decorated these delicious doughnuts by dipping the tops in pink Royal Icing (recipe on page 53) and covering in a melange of rainbow sprinkles, stars, and hearts.
Simply take the doughnut by hand and dip the top into your bowl of Royal Icing. Turn the doughnut clockwise until the top is completely covered. Set aside on a cooling rack and apply sprinkles generously.
For chocolate chip doughnuts, stir in 3/4 cup chocolate chips into the batter before following the rest of the instructions and decorating accordingly.