Thursday, November 3, 2016
Peanut Butter Mini Donuts With Marshmallow Icing
But then I added marshmallow icing. I know - I'm sorry.
More drizzled peanut butter on top isn't the problem. Peanut butter on top of peanut butter is fine. It's the marshmallow icing that I want to swim in. It doesn't help that they're bite-sized, so you can't eat just one.
There, I've said it. You know my secret and the recipe is yours to do with as you wish. I know - I'm sorry.
1/3 cup creamy peanut butter
4 Tbsp vanilla Greek yogurt
1/2 cup light brown sugar, packed
1/3 cup vanilla almond milk
1 Tbsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp butter, softened
1/4 cup marshmallow creme
1/2 cup confectioner's sugar
2 Tbsp vanilla almond milk
1/4 cup peanut butter, melted
1. Preheat the oven to 350 degrees. Spray a mini donut pan with nonstick spray.
2. In a stand mixer on medium, combine peanut butter, yogurt and brown sugar until creamy. Slowly add in the milk, egg and vanilla and mix on medium speed until creamy again.
3. Reduce the speed to low and slowly add the flour, baking powder and salt. Mix until a fairly thick dough forms.
4. Fill each of the tiny donut cavities about halfway. Bake at 350 degrees for 7 1/2 minutes.
5. Remove immediately from the oven and let the pan sit on a cooling rack for 1-2 minutes. Then remove them from the pan and let them cool completely.
6. For the icing, thoroughly combine the butter, creme, sugar and milk until it is slightly runny but will hold its shape for the most part. Dip the tops of the donuts in the icing and return to the cooling rack. If it's the right consistency, it will fill itself in to the edges, becoming smooth and shiny.
7. Once the donuts and icing are cooled again, heat the peanut butter in the microwave for about 30 seconds, or until melted. Use a spoon to drizzle it over the donuts.