Ever since we bought a donut pan we’ve been looking for excuses to make donuts and with Cinco de Mayo coming up, margarita donuts seemed like the obvious choice! Donuts are always a hit, tequila is always a hit, so what could be better? These donuts would be great to serve at a cocktail party or to eat for breakfast when somebody tells you it’s too early for tequila, because it’s never too early for tequila.
Ingredients
For the donuts
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1+1/2 tsp baking powder
- 2 tsp lime zest
- 1 egg equivalent egg replacer
- 1/2 cup non-dairy milk
- 1 tbsp lime juice
- 1/4 cup margarine
For the glaze
- 1/2 cup icing sugar
- 1 tbsp lime juice
- 2 tsp tequila or more if you like!
- 1 tsp lime zest
- 1/2 tsp coarse sea salt (optional)
Servings: mini donuts
Instructions
For the donuts
- Preheat oven to 180˚C and lightly grease a donut pan.
- Whisk together the flour, sugar, baking powder and lime zest in a large bowl.
- Add milk, margarine, egg replacer and lime juice to a small saucepan and heat over medium heat until the margarine has just melted.
- Add the liquid ingredients from the saucepan to the bowl with the dry ingredients and mix until everything is just combined.
- Spoon the mixture into the donut pan, fill each donut mould 2/3 full and smooth out the batter with your finger to make sure the donuts are even.
- Bake for 12 minutes.
- Remove donuts from the pan and leave them to cool on a wire rack.
For the glaze
- Whisk together icing sugar, lime juice and tequila to create a thin runny icing.
- Dip the cooled donuts into the glaze and place them back on a wire rack.
- Sprinkle over lime zest and coarse sea salt and allow the glaze to set before serving.
- Serve with a margarita and enjoy!
Recipe Notes
Recipe adapted from Vegan Yum Yum (one of our fave cookbooks). If you don't have a donut pan (get one!) then you could make these into cupcakes (you might need to adjust the cooking time slightly).
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