- 1/2 cup (1 stick) butter, melted
- 2/3 cup apple cider
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup Domino® Light Brown Sugar
- 2 large eggs
- 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
- 1/2 cup (1 stick) butter, softened
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
- green food coloring
Decorating as Pumpkins
- 1 1/2 cups Domino® Granulated Sugar
- 1 to 2 drops orange food coloring
Decorating as Glazed Apples
- 2 cups Domino® Confectioners Sugar
- 1 to 2 tablespoons water
- 1 to 2 drops red food coloring
Preheat oven to 350°F. Grease donut pan with 12 openings.
Melt butter in saucepan. Add apple cider. Stir and set aside to cool.
In a large bowl, stir together flour, salt, baking powder and cinnamon; set aside.
Add brown sugar to melted butter/cider mixture; stir. Add eggs; stir until creamy.
Stir in flour mixture until all is incorporated. Spoon mixture into prepared pan. Tap pan on flat surface to remove air.
Bake 7 to 8 minutes. Allow donuts to cool before handling.
In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency. Add green food coloring; mix.
Autumn Donuts Decorated as Pumpkins:
In a large zip top bag, mix sugar with orange food coloring. Remove air.
Squeeze bag until all of the sugar has become orange.
Spread sugar out onto a baking pan and let dry.
Dip slightly warm donuts in orange sugar. Decorate with green buttercream frosting leaves.
Autumn Donuts Decorated as Glazed Apples:
Mix sugar, water and food coloring until sugar is red.
Dip top of cooled donuts into the glaze and dry on wire rack.
Decorate with a pretzel stick for stem and green buttercream frosting leaves.
Store any remaining frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.