Donuts are just fun to eat! These Strawberry Donuts are the perfect low carb treat to enjoy when you want a sweet treat without the sugar load.
Fun foods can still be good for you & they'll help eliminate those feelings of missing out!
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Ingredients
1 pack of Low Carb Vanilla Cupcake Mix
2 large eggs
1/2 cup milk of choice
80g butter, melted.
1/2 cup of Sugar-Free Icing Mix
6 strawberries, fresh or frozen.
a few drops of pink colouring
sprinkles of your choice
Directions
1Preheat a fan-forced oven to 170°C and prepare a donut tray. We recommend using a silicone donut tray to prevent sticking. Lightly spray with oil. If using a metal tray, an extra spray with oil is required to prevent sticking.
2In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into the donut tray.
3Place the tray in the preheated oven, and bake for 15-20 mins until the donuts spring back when touched. After baking, remove donuts from the tray and place on a cooling rack. Allow to cool completely before icing.
Icing Method
1Sift Icing Mix to ensure no lumps. Mash each strawberry through a tea strainer to give you the juice to create the glaze and combine this to the icing well. 2Drizzle or spoon the icing evenly onto cooled vanilla donuts then add sprinkles. Sprinkle each donut as you go as icing sets quickly. Storage 1Donuts should be stored in the fridge (for up to 5 days) but served at room temperature. Donuts can be frozen (un-iced) for up to 3 months. Nutrition includes icing.
We use unsweetened almond milk in our baking.
You can make any flavoured glaze - using the juice from any berry or lemon juice.
