Please tell me I’m not the only one still a bit obsessed with the Royal Wedding from this weekend! I still get a bit teary eyed watching the clips and highlights. The simple, but stunning dress, the understated bouquet(that Harry picked for her!), and watching Harry wipe away tears… it was just so perfect!
Luckily, friends, you can still enjoy a piece of royal wedding fun with today’s recipe!
Personally, I was super excited to hear that the couple had chosen lemon and elderflower for their cake a few weeks back. Elderflower syrup just happened to be on my list for the latest trip to IKEA. 🙂 Perfect timing!
I had full intentions of whipping a up homemade lemon and elderflower cake, however as the wedding got closer and closer it seemed like every blog on Earth also had the same plans. So, I put my thinking cap on here we are! I had tested a recipe for a gluten free donut a few weeks back, and loved it! However, it definitely needed a little something extra. So, what does one do with a tasty cake donut? Why, make it into a Royal Wedding Cake…Donut.
I hope you enjoy these tasty treats with your morning coffee while watching your favorite morning news highlight that beautiful day!
Royal Wedding Cake Donuts
Recipe by Carrie
Adapted from www.glutenfreepalate.com
Makes: 18 donuts
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 tsp. vanilla
2 ⅔ cups gluten free all purpose flour
¾ tsp. xanthum gum, if not already included in the all purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup buttermilk
Zest from 1 lemon, plus more for topping
1 Tbsp. elderflower syrup
- Preheat oven to 425 degrees. Spray donut pan with cooking spray.
- In a medium mixing bowl, cream the butter and sugar. Make sure to beat until all lumps are gone.
- Mix in the eggs and vanilla.
- In a separate bowl, mix together flour, xanthum gum, baking powder, baking soda, and salt with a whisk.
- Add the dry ingredients and buttermilk milk to the wet ingredients. Alternate when adding(some dry then some milk). Mix in elderflower syrup and lemon zest.
- With a spoon, carefully spoon batter into the donut pan. Fill until the batter is even with the top of the pan.
- Bake for 7 minutes.
- While the donuts are baking, whisky together the powdered sugar, vanilla, milk, and elderflower syrup for the glaze.
- Remove from oven and let cool 5 minutes. After 5 minutes, flip pan over onto cooling rack. You may need to use a knife to loosen the sides.
- After the donuts are cooled completely, dip the donuts in the glaze and top with additional lemon zest.