Julie’s Key Lime Birthday Cake Glazed Donuts topped with a Key Lime Mascarpone Cream Frosting

 
 

One thing I have never received for my birthday is a fully customized recipe made just for my tastes.  Irene, my guest writer and great friend, surprised me with this recipe and beautiful photo for my birthday today.  She nailed it!  I love donuts, mascarpone and key lime pie!  I am truly touched at how well she knows my tastes and I am blessed to have such a great friend to share my food adventures with.
I am truly grateful for another great year and for all of the blessings in my life – birthdays ain’t so bad!  Hello 32!!
Warm Regards,
Jules

Julie’s Key Lime Birthday Cake Glazed Donuts topped with a Key Lime Mascarpone Cream Frosting

Ingredients:
For the donuts:
3 cup all-purpose flour
2 tsp. baking powder
1 tsp salt
1/3 cup sugar
3 large eggs
1 1/3 cup whole milk
¼ cup freshly squeezed key lime juice
2 tbsp. unsalted butter, softened
1 tsp. pure vanilla extract
1 tbsp. key lime zest
 
For the glaze:
2 cup icing sugar
6 tbsp. fresh key lime juice
2 tsp. key lime zest
3 tbsp. crushed hone graham crackers
 
For the frosting:
2 cup mascarpone
1 cup icing sugar
1 tsp. pure vanilla extract
3 tbsp. key lime juice
1 ¼ tsp. key lime zest
 
Directions:

1. Preheat oven to 350F. Butter three 6-cup donut pans.
2. In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar and set aside.
3. Beat eggs, milk, lime juice, butter and vanilla. Stir in lime zest. Slowly add the flour mixture and beat until smooth.
4. Place the batter in a pastry bag or a plastic Ziploc bag with the corner cut off. Pipe batter into the donut baking cups filling them three-quarters way up. Bake for 15-20 minutes until lightly golden brown.
5. Let cool in the baking pans for a few minutes. Transfer to a wire rack until slightly warm.
6. Meanwhile, prepare the glaze. Whisk together the icing sugar, lime juice and zest. If the glaze is too thick, add a bit more lime juice.
7. Place glaze in a small bowl and dip the tops of the donuts to cover. Place donuts on wire rack and sprinkle the crushed graham cracker. Let stand to dry.
8. While glaze is drying, prepare the frosting. Beat the mascarpone until creamy. Add in vanilla, lime juice and zest, combine well.
9. Slowly add in the icing sugar.
10. Place frosting in a piping with your choice of tip and pipe in the centre of the cooled donuts.
11. Sprinkle with additional lime zest.

Makes 16 large donuts | PREP & COOK TIME 1 hour