Craving something sweet? The grapefruits here in Florida have been bright red and super sweet. I wanted to do something special with them, so I made these little treats. These baked doughnuts have a subtle taste of grapefruit. Since they have such a delicate flavor, I kept the flavor profile simple.
If you aren’t up for purchasing a mini doughnut pan, these make delicious mini cupcakes. And if you want to make a different glaze, I’ve included a couple variations. Feel free to have fun with your sprinkles too. I used multi-colored sugar sprinkles, but if you are lucky enough to find some candied grapefruit, it would be divine finely chopped and sprinkled on top. Have Fun!
Mini Grapefruit Doughnuts
Makes about 24 mini doughnuts.
1 cup flour
½ cup granulated sugar
¼ cup fresh ruby red grapefruit juice
¼ cup unsweetened almond milk
¼ cup canola oil
1 ¾ teaspoons baking powder
¼ teaspoon salt
2 tablespoons grapefruit zest (from about 1 grapefruit)
- Preheat the oven to 425 degrees F. Grease the mini doughnut pan with nonstick cooking spray.
- In a large mixing bowl, stir together the flour, sugar, baking powder and salt. In a small bowl, whisk together the grapefruit juice, almond milk, and canola oil. Add the liquid mixture to the dry ingredient mixture, and stir until combined adding in the grapefruit zest last.
- Fill the doughnut molds until they are ½- ¾ full.
- Bake 5-6 minutes. The cakes should be springy and starting to brown on the edges. Allow the doughnuts to cool in the pan for a few minutes before moving them to a cooling rack.
- Once they are cool, follow glaze recipe below. Let the glaze set, and enjoy!
1 ½ cups powdered sugar, measured then sifted into bowl
1 ½ tablespoons fresh ruby red grapefruit juice
1 tablespoon grapefruit zest
- In a medium mixing bowl, place the sifted powdered sugar. Whisk in the grapefruit juice and the zest. It should make a thick and sticky glaze.
- Dip the tops of the doughnuts into the glaze. It should be thick enough that the glaze doesn’t drip, but thin enough that it doesn’t tear apart the doughnuts.
- After you dip each doughnut, garnish with sprinkles before the glaze firms up. You may need to whisk as you go to prevent it from crystalizing in your bowl.
- If the glaze is too thick, add more grapefruit juice ½ teaspoon at a time. If it is too thin, add more sifted powdered sugar.
Opaque Glaze- Follow the recipe above.
Thin glaze- Make the recipe above, slowly adding 1 teaspoon at a time more grapefruit juice until the glaze is your desired consistency. The thinner the glaze is, the more you will see the cake through it and the more it will drip down the sides.
Clear Doughnut Shop Style Glaze- Make the recipe above, and microwave for about 30 seconds, or until it starts to bubble. Quickly whisk the glaze to ensure it is nice and smooth, and dip your doughnuts while it is hot. This will harden ever so slightly giving your doughnuts a lovely texture. This would look nice with chopped candied grapefruit sprinkled on top.