Unicorn Doughnuts with a Blueberry Cardamom Glaze

Happy Easter and Happy Passover love doves! The best thing about these doughnuts is they are perfect for any occasion or gathering. The unicorn decorating technique can also be used on cookies, cupcakes, and much more.

The 'unicorn trend' in baking has been making it's waves throughout the past couple of years, and I decided to jump on the bandwagon again with these doughnuts. Yes, again, because I have previously made unicorn poop cookies and although there is not a recipe on my blog, there is a lovely youtube video to prove it.

I decided to bake my doughnuts because 1. I am too lazy to bust out the deep fryer. 2. It's a little bit healthier for you. (not that you should care about health if you are looking at a doughnut recipe.) I used a blueberry cardamom glaze for my doughnuts (recipe below) but feel free to switch the glaze into whatever your heart desires.

I did not include the recipe to the fondant I used on here but feel free to use or own, or even store bought fondant. I shaped different color fondant into unicorn horns, flowers, and ears, and then used toothpicks to secure some of the pieces onto the doughnut. I made most of my flowers using a fondant mold, but I also used some store bought edible flowers as accents.

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Unicorn Doughnuts with a Blueberry Cardamom Glaze

yields: one dozen prep time: 30 minutes cook time: 10 minutes

Ingredients:

• 4 tbsp. butter

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/3 cup brown sugar

• 2 eggs

• 1 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/2 tsp. nutmeg

• 1 tsp. salt

• 1 tsp. vanilla extract

• 2 2/3 cups flour

• 1 cup milk

• Zest of 2 lemon

• 1 cup blueberries

• 1 tsp. crushed cardamom

• 5 tbsp. water

• 6 tbsp. sugar

• 2.5 cups of powdered sugar

• 1/4 tsp. salt

Directions:

1. Preheat oven to 425F and lightly greasy your doughnut pans. In a bowl, beat together the butter, vegetable oil, and sugars until nice and smooth. Then add the eggs to combine.

2. Stir in the baking soda, nutmeg, salt, vanilla, and lemon zest. Then stir the flour into the butter mixture alternately with milk. You should start with flour and end with flour, mixing until everything is thoroughly combined.

3. Pipe batter into pans filling the wells 1/4" shy of the rim. Then bake the doughnuts for 10-12 minutes. When you remove from oven, wait 6 minutes before turning them out of the pans onto a rack.

4. While doughnuts are cooling, start working on your glaze. In a saucepan place blueberries, cardamom, water, sugar, lemon zest, salt, and simmer covered for 8 minutes (until blueberries are soft and the syrup is thick.) Then set aside and allow to infuse and cool down.

5. Using a fork, crush the blueberries into the syrup. Place powdered sugar in a bowl, then add 3 tbsp. at a time of the syrup until you reach the desired consistency for the glaze.

6. When your doughnuts are completely cooled down, dip then into the glaze then set on rack so excess can drip down. Then decorate away using the unicorn designs I used, or eat them right away. Voilà, bon appétit!

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Now, I know that I have been absent for a hot second and I genuinely apologize for that. Trust me when I say that I'd much prefer cooking up something pretty for everyone to stare at rather than to be studying for boring and unnecessarily long exams.

Anyhow thank you so much for checking out the recipe, feel free to reach out if you have any questions, bon appétit!

xoxo

Oliver

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