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!

 

 

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.)

 

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