Flower Donuts

Preparation 00:05
Cook Time 00:12
Total Time 0:17
Serves 12     adjust servings


  • Lemon Poppy Seed quick bread mix (plus ingredients on box)
  • Cupcake Icing in White and Green
  • Marshmallows
  • Sugar Sprinkles


Make the Lemon Poppy Seed mix according the instructions. Transfer half the batter to a gallon size baggie. Spray the donut pans with some non-stick baking spray. Snip off a small corner of the bag and pipe the batter into the donut pans. Only fill them half way up. The batter will rise while baking.

Bake the mini donuts at 350 for 8 - 10 minutes and the large donuts at 350 for 12 - 15 minutes. Remove from the pans and allow to cool.

While the donuts are baking, prepare all the flower petals. Pour a container of colored sanding sugar into a quart sized bag. Cut the marshmallows into four equal slices with clean scissors into the bag of sugar. Coat the sticky sides and flatten out the petals. You'll need 5 to 6 petals per flower. I used five marshmallows for each color. Set the colored petals aside.

Add a ring of white cupcake icing to the curved side of the mini donuts. Place five marshmallow slices around the donut using the icing as glue and then flip them over so that the petals are on the bottom and the flat side of the donut is facing up. Add the glaze to the donut top.

For the large donut, add the glaze and then place the petals on top of the donut.

If you have a large serving platter, you can make Mom a bouquet of flowers. Pipe on some Green Icing to make a few stems. Add the prepared larger "flowers" to the stems and then fill in with the mini donuts. If a petal falls off, just slide it under the donut once it is placed on the tray. Have the kids sign their names with the icing.


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