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Categories:
flour baking powder grapeseed oil vanilla egg Frosting weight Cream Cheese powdered sugar heavy cream lime juice vanilla
Viewed: 40 - Published at: 6 years agoIngredients
- FOR THE DOUGHNUTS:
- 3/4 cups Plus 2 Tablespoons Flour
- 3/4 teaspoons Baking Powder
- 1/4 teaspoons Kosher Salt
- 1/2 teaspoons Key Lime Zest
- 2 Tablespoons Plus 2 Teaspoons Grapeseed Oil
- 1/4 cups Plus 2 Tablespoons Sugar
- 1/4 cups Plus 2 Tablespoons Milk
- 1/2 teaspoons Vanilla
- 1 whole Egg
- FOR THE FROSTING:
- 2 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Powdered Sugar, Or More As Needed
- 1 Tablespoon Heavy Cream
- 1 Tablespoon Key Lime Juice, Freshly Squeezed
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Key Lime Zest (optional)
Method
- Preheat oven to 350°F. Spray or grease a 6-cavity doughnut pan.
- Combine flour, baking powder, salt and lime zest in a small bowl. Whisk to blend and set aside.
- In a medium bowl, whisk oil, sugar, milk, vanilla and egg until well-combined.
- Add dry ingredients to the wet ingredients and stir until well-blended. Spoon into doughnut pan and bake for 17-18 minutes until the donuts bounce back when lightly touched.
- Remove from pan and let cool on a wire rack.
- While the donuts are cooling, prepare the frosting. Whisk the cream cheese, powdered sugar, heavy cream, lime juice and vanilla in a wide, shallow bowl. If the frosting is too thin, add another tablespoon of powdered sugar.
- When the doughnuts are mostly cool, dip the tops in the frosting, and return them to the wire rack to let the frosting set. Garnish with lemon zest (optional). Repeat with the other doughnuts.
- Notes:
- If you don't have a doughnut pan, these will bake nicely as doughnut muffins.
- If you don't have grapeseed oil, feel free to substitute canola oil.
