Unicorn Doughnuts

You guys, THESE ARE SO FREAKING ADORABLE! I can't find the originator of this style of unicorn but I am so glad they exist. While scrolling through the Explore feed on Instagram, I kept seeing these gorgeous unicorn cakes with beautiful pastel rosettes piped down and gold horns. Then I thought, how cute would these be on a doughnut?

Baked doughnuts are my jam and if you don't have a doughnut tray by now, go get you one. I love a good old fashioned doughnut. Plus, I don't have to deal with oil and figuring out how to get that pesky hole in the middle. One thing to note is to NOT over mix your batter. Your doughnuts will come out super flat and sad. 

While it might look difficult to do, it was super easy. The horn was made from homemade marshmallow fondant which I didn't add in the tutorial, however I'll have a link to a recipe I followed down below. I took a shortcut and used store bought white frosting I already had, but feel free to make your own. Everything can be purchased at at Hobby Lobby or Michael's.

You'll Need...  2 c flour, sifted 3/4 c granulated Sugar 2 tsp baking powder 1 tsp salt 3/4 c buttermilk 2 eggs, lightly beaten 2 tbsp butter, soften 1/2 tsp vanilla extract Marshmallow Fondant White frosting Glaze 1 c powdered sugar 2 tbs milk 1/4 tsp vanilla extract Doughnut Pan Piping bag Wilton 1M, #2, 18 tips White sprinkles Edible Gold Luster Dust Star tips Toothpicks Food safe brush Pink, blue, and purple gel color Crisco

Let's Bake... Doughnuts 1. Preheat oven to 425° F. 2. Grease a doughnut pan with non-stick spray. 3. In a large bowl, sift together flour, sugar, baking powder, and salt. 4. In a small bowl, whisk together the eggs, buttermilk, butter and vanilla extract. 5. Slowly pour the wet ingredients into the dry ingredients and whisk until the mixture is combined. (if using a stand mixer, scrape the bowl to ensure the mixture is well combined.) 6. Pour the mixture into a piping bag. 7. Cut a medium sized opening on the bottom of the bag and pipe into the doughnut tray filling them 3/4 of the way. 8. Bake for 7-10 minutes in the center of the oven or until the edges are slightly brown or a toothpick comes out clean when inserted. 9. Allow to cool for 4-5 minutes in the tray before removing. Repeat with left over batter. Unicorn Horn 1. Smooth a small amount of Crisco on a clean surface an begin to rub a small piece of fondant between your hands in the shape of a tapered log. 2. Roll the small end of the fondant on the tip of the toothpick and rotate around allowing the fondant to spiral. Stop when there is about 1/2 inch left on the tooth pick. 3. Cut the left over fondant off and smooth the end to form a smooth bottom. 4. Let dry in the refrigerator for 20-30 minutes or until semi-hard. 5. Add gold luster dust and vanilla extract to a small bowl. Follow the directions supplied with your luster dust for exact measurements. 6. Apply luster dust to the unicorn horns with a food safe brush. Apply a second coat if needed. 7. Set in refrigerator until dry. Glaze 1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth. 2. Dip the top half of a cooled doughnut into the bowl of glaze and place on a rack to allow the glaze to dry. Dip doughnut twice for a more opaque coat. Frosting 1. Separate frosting into three separate bowls. Add a small amount of pink, blue, and purple gel color to each bowl to achieve a pastel, yet vibrant color. 2. Add to three piping bags fitted with start tips. 3. Add rosettes of different sizes to the top center of the doughnut. Add the unicorn horn to the top center of the doughnut. Pipe eyes with black frosting and Wilton 18 tip. Add sprinkles. Enjoy!