Chocolate Cherry Glazed Donuts
- 1-3/4 cup Cake Flour, Sifted
- 1/4 cups Unsweetened Cocoa Powder
- 1/2 cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1/4 teaspoons Espresso Powder
- 1 teaspoon Salt
- 2/3 cups Non-fat Milk
- 2 Tablespoons Maraschino Cherry Juice
- 1/2 cups Egg Substitute
- 2 Tablespoons Butter, Melted (I Used Brummel & Brown)
- 20 whole Maraschino Cherries, Roughly Chopped
- FOR THE GLAZE:
- 1/2 cups Powdered Sugar
- 1 Tablespoon Maraschino Cherry Juice
- Preheat oven to 325u0b0F. Spray three 6-cavity donut pans with nonstick cooking spray.
- Sift together cake flour, cocoa powder, sugar, baking powder, espresso powder and salt in a large mixing bowl. Whisk in milk, cherry juice, eggs, and butter and beat until just combined. Fold in chopped cherries. Fill each donut cup until about 2/3 full.
- Bake 8-10 minutes, or until the top of the donuts spring back when touched. Cool in pan for about 2 minutes before removing from pan.
- Meanwhile, to make the glaze, in a bowl add powdered sugar and cherry juice. Mix until combined. If you want a thicker glaze, add more powdered sugar.
- Drizzle glaze over donuts. Best served fresh on the same day.
flour, ubc, sugar, baking soda, ubc, salt, milk, maraschino, egg substitute, butter, maraschino cherries, powdered sugar, maraschino
Taken from tastykitchen.com/recipes/desserts/chocolate-cherry-glazed-donuts/ (may not work)