Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp unsalted butter, (room temperature)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • Pinch salt
  • 1/3 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups Fruity Pebbles, (divided)
  • 1 batch vanilla icing ((recipe below))
  • 1 1/2 cups confectioners' sugar
  • 2 Tbsp whole milk
  • 2 tsp vanilla extract

Instruction

  • Pre-heat oven to 350 degrees and lightly grease 6-cavity doughnut tin with cooking spray.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add the egg and vanilla extract and mix to combine.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Pour dry ingredients into the butter/sugar, alternating with milk, and mix until just combined. Take care not to over-mix or doughnuts will be dense.
  • Fold 1/2 cup Fruity Pebbles into the batter.
  • Evenly distribute batter amongst cavities of prepared doughnut pan, filling tin almost all the way.
  • Bake for 15 minutes, until the doughnuts are starting to turn golden and spring back when touched. Let cool in pan for a few minutes, before moving to wire rack to cool completely before icing.
  • When doughnuts are cooled, dip upside down into icing to coat the tops. Sprinkle remaining cup of Fruity Pebbles over icing.