Snow White’s Red Apple Donuts

Image Source: Elizabeth Stark
Image Source: Elizabeth Stark

Snow White and the Seven Dwarfs will always be one of my favorite animated films. Its soft, velvety images are strikingly beautiful, and the hand drawn animation gives the film a wonderfully tactile presence and sense of the artists who created it.

To celebrate the film, and that beguiling yet fateful poison apple, I made a batch of baked red apple mini donuts. They switch out regular apple cider for apple cider vinegar and have a deliciously tangy, cinnamon-infused crumb. The glaze is made with grated apple skin and fresh strawberries and has a bright, bold flavor to match the donuts’ striking hue. They call to mind classic apple cider donuts, but with a pleasant testiness from both the apple cider vinegar and fresh strawberry glaze.

With their small size and big flavor, these baked treats are just the thing for your next Snow White and the Seven Dwarfs movie night!

Red Apple Mini Donuts

Makes: 24 mini donuts

Donut Ingredients

  • 4 tablespoons unsalted butter, melted and cooled
  • 1/2 cup unfiltered apple cider vinegar
  • 6 tablespoons sugar
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon sea salt

Glaze Ingredients

  • 1/4 cup red apples skin, grated
  • 1/4 cup strawberries, chopped
  • 1-2 teaspoons half and half
  • 2 cups powdered sugar
  • 10 drops red food coloring (optional)
  • 3 tablespoons red sprinkles (optional)


  1. Preheat oven to 425 F. Spray 2 mini donut pans (fitted with 12 cups) with cooking spray.
  2. Melt butter in a small saucepan and set aside to cool. Once cool, stir in apple cider. Stir in sugar and then slowly fold in egg.
  3. In a large bowl, stir to combine flour, baking powder, spices, and sea salt.
  4. Fold wet ingredients into dry, stirring just until combined. Spoon batter into pastry bag fitted with a large round pastry tip (or use a zip-top bag with the corner cut) and pipe into prepared donut pan, filling each cup just over halfway.
  5. Bake mini donuts 5-6 minutes, or until donuts are springy to the touch and a toothpick inserted in the center comes out with just a few crumbs attached.
  6. Cool donuts 5 minutes in pan and then flip out and cool completely, for 15-20 minutes.
  7. To make glaze, combine grated apple skins, strawberries, half and half, and powdered sugar in the pitcher of a blender and blend until mixture is smooth and has tiny flecks of fruit. If desired, fold in up to 10 drops red food coloring for vivid red donuts. Spoon glaze into a small bowl. Dip bottom of donut in glaze and then the top, quickly dip donut in red sprinkles, and set on wire rack until glaze sets, for 30-40 minutes.

    Image Source: Elizabeth Stark
  8. Donuts can be served right away or kept in a sealed container at room temperature for up to 2 days.
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Article Posted 3 years Ago

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