Galentine’s Rosé & Gluten-Free Donut Party

The title is misleading, I still eat gluten occasionally (oops). However, these Rosé donuts I made for my Galentine’s Party this weekend are gluten-free! Here’s the recipe!


Processed with VSCO with a4 preset


Ingredients // Makes 12 donuts

  • 2 cups cake flour, sifted
  • 3/4 cup granulated sugar
  • 2 tspns baking powder
  • 1/4 tspn ground nutmeg
  • 1 tspn salt
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tblspn butter, melted
  • 2 tblspns rosé

For the Donuts:

  1. Preheat oven to 425º
  2. Spray a donut pan with cooking spray. (I prefer coconut oil, but vegetable oil is OK, too)
  3. In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, rosé, and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
  4. Bake 7-9 minutes, or until the tops of the donuts spring back when touched.
  5. Let cool in pan for 4-5 minutes before removing.

For the Frosting:

  • 1 cup confectioners’ sugar
  • 2 tblspns milk
  • 1/2 tspn vanilla extract (use a clear one, unless you want colored frosting)
  1. In a small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved.
  2. Use glaze immediately to preserve the consistency.
  3. Dip the donuts into a bowl with the frosting in a circular motion.
  4. Add desired decorations (sprinkles, edible glitter, etc.)
Processed with VSCO with a4 preset
Dress: Beach Riot




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