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I did warn you about this newfound Kool-Aid obsession. I don’t think I told you about my donut obsession though. Oops, sorry about that.
You did already know about my sprinkles obsession, however. And my obsession with the color pink (as evidenced here and the last one hundred recipes).
I think I’m obsessed with obsessing. That’s some Inception mind bending, there.
I’m also obsessed with referencing Inception. Still. After like three years.
I need some new obsessions. Like, baking healthy desserts. Cycling. Robot yoga. Volunteering at a local mechanic.
Ugh. I’d rather continue to add sugar to already sugar-filled treats. I’d like to continue NOT cycling (can a robot even ride a bike?). Robot yoga isn’t a thing! I just made it up.
And I can’t volunteer at a mechanic, anyway. The cars always hit on me. It’s awkward for everybody.
Pink Lemonade Donuts
adapted from my Chai Tea Donuts
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
1 package (.13 oz) pink lemonade Kool-Aid powder
3/4 cups milk
1 tsp vanilla extract
1 tsp unsalted butter, melted
1. Preheat oven to 325 degrees. Grease a heart-shaped (or a regular) donut pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and Kool-Aid powder. Stir in milk, eggs, vanilla, and butter and mix until completely combined.
3. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the tops of the donuts spring back when lightly pressed. Transfer to a wire rack to cool completely before glazing.
2-1/2 cups powdered sugar
1/4 tsp lemonade Kool-Aid powder
3-5 tbsp milk
yellow food gel
1. Combine powdered sugar and Kool-Aid powder. Add three tablespoons of milk and keep adding until you’ve reached a desired drizzling consistency. Stir in yellow food gel (1-2 drops). Using a fork or spoon, drizzle glaze over cooled donuts.