Preheat oven to 350 degrees. Spray 2 (6-unit each) donut pans with nonstick baking spray; set aside.
Did you know you can substitute water for wine in our cake mixes? Give our baked Rosé Cake Donuts a try with rosé wine in the cake base and in the glaze.
Servings and Ingredients
|Rose Cake Donuts|
|1 (16.5-oz.) Hy-Vee extra moist classic white cake mix|
|1 c. rose wine|
|¼ c. Hy-Vee vegetable oil|
|3 large egg whites|
|½ tsp. Hy-Vee almond extract|
|1 drop(s) pink or red food coloring, optional|
|2 c. Hy-Vee powdered sugar|
|2 tbsp. Hy-Vee unsalted butter, softened|
|3 to 4 tbsp. rose wine|
|Freeze dried fruit, such as strawberries or raspberries, crushed|
|Fresh fruit, such as strawberries, raspberries, or blackberries|
Things To Grab
- 2 (6-unit each) donut pans
- Hy-Vee nonstick baking spray
- Stand mixer with paddle attachment
- Wooden toothpick
- Wire cooling rack
- Medium bowl
- Electric mixer
Add cake mix to a stand mixer fitted with a paddle attachment. Beat in wine, vegetable oil, egg whites, almond extract, and pink or red food coloring, if desired, over low speed until just combined. Beat at medium speed for 2 to 3 minutes.
Place about 1/4 cup cake batter into each donut well. Bake for 13 to 16 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 10 minutes on a wire cooling rack. Run knife around edges of donuts and gently remove from pan; cool completely, about 2 hours.
Make Rose Glaze: Add powdered sugar and butter to a medium bowl. Beat with an electric mixer until combined. Slowly add 3 to 4 tablespoons rose to reach desired dipping consistency.
Dip cooled donuts into glaze allowing excess to drip off donut. Place on a wire cooling rack and garnish dipped donuts with desired garnishes. Allow glaze to set at room temperature before serving.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Protein: 2g
Hy-Vee Test Kitchen