Sprinkles and Sparkletini
These pumpkin spice sourdough sticky buns are a breath of crisp fall air and a perfect way to kickoff your day
“Eat cake for breakfast!”
— KATE SPADE
Strawberries and Champagne
There is something about doughnuts that make people smile. Maybe it’s that they look like they are already smiling at you, or their bright, happy colored icing and sprinkles, or perhaps how delicious they taste, but the smile is irresistible. And what better way to brighten the smile they bring than by adding a little champagne to the mix!
This recipe for sparkling sweet doughnuts filled with rich champagne and berry flavors makes for a decadent treat at brunches and showers and is perfect for Valentine’s Day celebrations. If you are looking to whip up a sweet smile for your sweetie or to make your next shower that much sweeter, here’s a great recipe for champagne and berry flavored doughnuts (along with a few tips and tricks to change up the flavor to fit your preference or occasion).
Sprinkles and Sparkletini
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- 1 cup champagne (or flavored sparkling wine or sparkling cider - like Verdi’s
- Raspberry Sparkletini)
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 6 egg whites, room temperature
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup heavy cream
- *Note: You can substitute flour and heavy cream with whole wheat flour and non-fat milk for a slightly slimmer sweet
- 2/3 cup chopped strawberries (or raspberries), strained
- 1/2 cup heavy cream
- 4 1/2 cups powdered sugar
- 2 tbsp champagne (or other sparkling wine/cider)
* NOTE: If you don’t have time to puree fruit to flavor the icing, you can substitute strawberry extract or Hershey’s strawberry flavoring for the chopped berries - use ~2 teaspoons or to taste. You can also skip the fruit and substitute a fruit flavored sparkling wine like Verdi’s Raspberry Sparkletini
- Preheat oven to 350°F
- Grease your doughnut pan and set aside.
- In a large mixing bowl, cream the butter and sugar together for ~3 minutes.
- Add the sour cream and vanilla extract and mix until combined.
- Add egg whites separately, mixing after each until well combined.
- In a separate bowl, combine the dry ingredients.
- In a small bowl, mix the heavy cream and the cooled champagne.
- Add half of the dry ingredients to the cream and sugar batter and combine, then add the champagne mixture and mix again. Mix in the remaining dry ingredients.
- Pour the batter evenly into your doughnut pan and bake for about 17-22 minutes, or until a toothpick comes out free from batter.
- Remove the pan from the oven and allow to cool on cooling racks for 2-3 minutes, then remove doughnuts from pan and place on cooling racks to cool completely.
- Puree the berries in a food processor and strain the puree to remove the seeds. Note: if using berry flavoring (extract or syrup) or fruit flavored sparkling wine, skip this step. Substitute this flavoring when the recipe calls for puree.
- In a large mixing bowl, add the heavy whipping cream, half of the powdered sugar, and 3-4 tablespoons of puree and mix until smooth.
- While mixing, slowly add remaining powdered sugar. Add additional puree and powdered sugar, as needed, to get the consistency you want.
- Once doughnuts are cooled, drizzle with icing and sprinkles.
Serve with a smile and watch the happy spread. These will definitely be on my list for my upcoming Galentine’s get together with my girls. What are you serving this Valentine’s?