Miniature Lemon Donuts
1 1/4 cup cake flour
1/2 cup coconut sugar
1 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1 1/2 tablespoon melted butter
1 teaspoon lemon zest
1 teaspoon vanilla
3/4 cup confectioner’s sugar
1 tablespoon plus 1 teaspoon half and half
1 1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
5 drops yellow food coloring
Sprinkles, decorating sugar, coconut, etc for toppings
For the donuts: Preheat the oven to 425.
In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a medium bowl, whisk the egg, sugar, and buttermilk until well blended. Whisk in the butter, lemon zest, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.
Fill the donut wells until 2/3 full and bake 6 minutes. Allow the donuts to cool completely before glazing.
For the glaze: In a small bowl, stir together the sugar, lemon juice, zest, vanilla and food coloring. Whisk in the half and half slowly, until the glaze is well blended.
To finish the donuts, arrange a cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up, on the cooling rack, allowing the excess glaze to drip down. Once the glaze has had a few minutes to set, decorate with sprinkles, coconut, sugar, etc as desired. Allow the glaze to harden before eating.