Pink Lemonade.

I know, it’s hot outside. I should be making ice cream, or popsicles, or lemonade. The last thing I should be doing is turning on the oven. But what if I made the doughnut version of lemonade? And what if I told you they only take five minutes to bake?

You’d forgive me right?

I thought so.

Not just any lemonade either. Cherry Lemonade. You’ll find no boring old lemonade in this house. Actually you’ll find no lemonade. Because I drank and/or ate it all.

I’m not sure what it is about lemonade that’s just so undeniably refreshing. Maybe it’s because it’s best to drink it super cold with loads of ice cubes. Maybe it’s because of that satisfying crack noise the ice makes when you drop each inside. Maybe it’s because of those beads of condensation that form on the outside of the glass that make it all so inviting. Maybe it’s because of the bendy straw you just have to drink it from so you don’t get ice in your face every time you take a sip or because it’s lemonade and it’s wrong not to. Maybe it’s because of that instinct you get to drink it on the porch since it’s the closest you can get to lounging on a sunny beach somewhere with a floppy hat and oversized sunglasses.

Maybe it’s a combination.

I always enjoy taking an classic recipe and mixing it up a bit. What could be more classic than lemonade? It’s the new and improved pink lemonade! This version is just as refreshing, twice addictive and thrice adorable. Being that they’re bite-sized they tend to disappear quickly. Get some before they’re gone!

Cherry Lemonade Doughnuts

Makes about 5 dozen mini doughnuts.

Source: Adapted from my family recipe.

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
2 eggs
1/2 cup cherry juice (3/4 cup pitted cherries then blended and strained)
1 1/2 cup flour
1 tsp baking powder
1 tsp salt

3 tbsp lemon juice
3 tbsp cherry juice (5 pitted cherries then blended and strained)
1 – 2 cup powdered sugar

Note: When blending the cherries, it’s important to strain it and incorporate it into the batter or glaze right away. Leaving it even a few minutes will cause it to oxidize and turn a brownish-purple which isn’t very appetizing.

Preheat the oven to 400 degrees and position a rack in the center. Butter and flour your mini doughnut pans and set them aside.

Cream together the butter, sugar and lemon zest until it’s light and fluffy. Add the eggs and blend them until they’re just incorporated. Mix in the 1/2 cup of cherry juice.

In a separate bowl whisk together the flour, baking powder and salt then combine it well with the cherry mixture until the colour is smooth.

Fill a large pastry bag fitted with a round tip with the batter and pipe it carefully into the prepared mini doughnut pans. I found that filing each circle about 2/3 – 3/4 of the way makes perfect mini doughnuts. Filling them any more than that will create shrunken or non-existent doughnut holes.

Bake them for about 5 minutes or until the edges are a light golden brown and the tops are matte and springy to the touch. Don’t be afraid of under-baking, be more afraid of over-baking. Gooey doughnuts can be fixed with a little more oven time and crunchy burned doughnuts can’t. Allow the doughnuts a few minutes in the pans to cool off before flipping them out onto a cooling rack. The pan may need a few encouraging taps, but they should come out easily.

In a small bowl whisk together the lemon juice, cherry juice and powdered sugar until you get your desired consistency. When stirred, the glaze should leave swirls on the surface that disappear slowly but are not permanent. If the swirls disappear almost instantly, you need more powdered sugar. Dip the top of each doughnut in the glaze, give it a few taps then set it on a rack to drip and set. For easy cleanup, place a piece of wax paper under the rack to catch all the drips. Enjoy!

36 thoughts on “Pink Lemonade.

  1. Deb

    Splendid pink lemonade donuts! Cherries instead of red food coloring makes for an inspired recipe. (Although I’ve nothing against using a truck load to make Red Velvet now and again.) A whimsical and sparkling post!

    1. Lindsey

      Yes Deb! I’m proud to say there’s absolutely zero food colouring in this recipe even though the doughnuts themselves are light pink and the glaze is a bright pink. Cherries are a beautiful thing!

  2. Lori @

    Hello yummy flavor of a donut! Nice photos and recipe too. It’s a totally perfect girly donut

    1. Lindsey

      I found mine at a Value Village, but I’ve seen them at Bulk Barn, Michaels, Bed Bath and Beyond and Williams Sonoma.

  3. Kath

    Ah-mazz-ing!!! Can’t wait to pick up some cherries tomorrow and make these in my Babycakes Donut Maker!! Thanks!!!

  4. Char

    These look awesome – cannot wait to make these

    Do you mind if I repost / re blog and source it back to you?

  5. Kristin G.

    I’d love to make these for my son’s breakfast birthday party, but will have limited time in the am. Do these keep very well? Are they doable the night before?

    1. Lindsey

      Oh definitely, Kristin! They should last up to a week and longer in the fridge. Sounds like a fun party!

  6. Susan

    Wow…these are amazing! Love that I can have a donut that’s not fried. And they are really the best donuts I’ve ever had. Such a great recipe. Thanks!

    1. Lindsey

      Hi Sabrina! I would guess that about 10 minutes in a regular size doughnut pan would do the trick. Just keep an eye on the first batch just in case. Have fun!


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