Photo Credit: Sugar and Charm
Devour these goofy Dracula desserts at your next Halloween festivity as a guilt-free treat! The herbal lemon tea adds an unexpected but delightful twist on these gluten-free vanilla vampire donuts.
Gluten-Free Dracula Donuts
Makes 8 donuts // Total time: 45 minutes // Active time: 35 minutes
Lemon Tea Butter
- 12 tbsp unsalted butter
- 6 tbsp loose leaf or 12 sachets/bags herbal lemon tea (Check out Meyer Lemon by Stash Tea to get that great lemon flavor.)
- 1 tbsp sugar
- 1 1/2 cups gluten-free flour
- 3/4 tsp xanthan gum (unless your flour already has it)
- 1/4 cup cornstarch (or potato starch or arrowroot)
- 1 1/2 teaspoons baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp freshly grated nutmeg
- 3/4 cup granulated sugar
- 8 tbsp lemon tea butter
- 2 eggs, beaten
- 3/4 cup plain yogurt
- 1 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 3 tsp milk or buttermilk
- 8 pairs plastic fake vampire teeth
- 16 decorating candy eyeballs (usually found on the baking isle)
- Red decorating gel (ready-to-use)
- Black decorating gel (ready-to-use)
Lemon Tea Butter
In a small saucepan, melt the butter until it turns into a liquid. Add in the tea leaves and sugar, and continue to heat the mixture for 5 minutes on low heat. Then remove from heat and let stand for an additional 5 minutes (or until the butter looks or tastes well infused). Next pour the mixture through a mesh sieve, pressing on the tea leaves to extract maximum butter, and discard the leaves. Allow the butter to cool to room temperature (about 5 minutes).
Donuts and Glaze
Preheat oven to 350°F and grease the donut pan.
In a large mixing bowl, combine the dry ingredients (flour, xanthan gum, cornstarch, baking power and soda, salt, nutmeg, sugar) and whisk to combine. Create a crater in the middle of the dry mixture and add in the buter, eggs, yogurt, and vanilla extract, mixing well after each addition.
Using a ziplock back with a bottom corner snipped (to create a large opening) fill each donut mold three quarters full with batter. Place in the oven and bake for 10 minutes (lightly browned). Then allow to cool in the pan for a few minutes before transfering to a wire wrack to cool completely.
To make the glaze - combine the powdered sugar and milk/buttermilk in a small mixing bowl and mix well until you have a thick but pourable glaze. Then dip the top of each donut into the glaze to coat evenly and place glaze-up to set!
Take a pair of vampire teeth and hold them closed, then place them in the center of each donut. Allow each to slowly open and push down to set centered in the donut hole.
Next add the eyes by wetting the backs of the eyes with a dab of water and placing on the donuts so they stick. Then add the finishing details by using the red gel to draw blood from the teeth and the black gel to draw a widow's peak. Enjoy your spooktacular treats!
Recipe adapted from Gluten Free on a Shoestring