I am such a romantic at heart, because I love weddings. It’s a celebration of the love of two people coming together. I especially enjoy hearing the music (or playing, as I have played piano at weddings before). Most of all? The food 😀
My cousin, Bianca, is getting married this Saturday. Obviously, this means many pre-wedding celebrations and get togethers. My sister and I decided to volunteer to help her plan and throw the bridal shower (which was this past weekend), and I was excited! We planned a whole menu. One of the menu items was the cardamom & rosewater mini donuts. Another flavour combination that I had been wanting to try out was earl grey and lavender. I think these two have such floral notes that are perfect together. The aroma of bergamot in the earl grey tea pairs well with the floral lavender. The end result was just as I thought it would be — delicious!
Although I originally decided I would make these donuts, I opted to make my London Fog Cupcakes in the end, because they were such a big hit when I made them, and I was still debating on a cupcake flavour (as we all decided on cupcakes in lieu of a cake). But if you do have a party coming up, these donuts are definitely worth making!
Makes about 15-18 mini donuts
- 2/3 cup flour (I used a mix of whole wheat and kamut)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp earl grey tea leaves
- 1 tbsp coconut oil or vegan butter, melted
- 2 tbsp + 2 tsp coconut sugar
- 1/2 tsp vanilla
- 2 tbsp egg white
- 1/3 cup almond milk
- 1/4 cup powdered sugar
- 1/8 to scant 1/4 tsp lavender buds
- almond milk (~1 tbsp)
- optional: food colouring
Preheat the oven at 350 degrees F, and grease a mini donut pan.
In a small bowl, whisk together the flour, salt, earl grey leaves, and baking powder and set aside.
In another bowl, cream together the coconut oil (or vegan butter) and sugar. Add the egg whites and the vanilla, until dissolved.
In alternate, add the flour and the milk a little at a time, ending with the milk, until you have a batter.
Fill a piping bag or ziploc bag (with one corner snipped) to pipe the batter into the donut pan.
Place in oven and let bake for 10 minutes. After baked, let cool. Meanwhile, add the powdered sugar and lavender in a small bowl. Whisk in the almond milk a little bit at a time until you get a glaze consistency that is not too thick or thin. If it is too thin, add a bit more powdered sugar. If too thick, continue adding almond milk.
Once donuts are cooled, dip them into the glaze and let cool again. Enjoy!
What do you enjoy most about weddings?