edible flowers – Brownie Mischief

Lilac Vanilla Mini Cakes

Posted on April 15, 2022February 18, 2026 by Mari Vasseur

Once upon a time, there was a little black bear who woke up from a long nap. As she stretched, she felt her tummy growl. She ventured into the morning sunshine and smelled something sweet. She sniffed the air, following the sweet fragrance until she came upon a beautiful purple tree. She climbed up to a comfy branch and ate the tender, purple blossoms to her heart’s content.

Bears, butterflies and bees know something good when they see it. We humans can also enjoy lilacs. I knew lilacs were edible, but I hadn’t tasted them until recently. The flavor reminds me of beets, slightly sweet with a vegetable aftertaste. I really wanted to try lilac syrup after seeing so many photos of pretty purple syrup online. I discovered that lilac syrup is not purple. It’s more of a dull, brownish blue-green. Many people use food coloring or blueberries to color their syrup. I also discovered that lilac syrup will turn a pretty shade of mauve by adding a small amount of lemon juice to the finished syrup. Since I would be using my lilac syrup inside of cake layers, I let it remain its natural color. I made a simple syrup with lilac blossoms and let them steep for a couple of hours. It was just long enough to give a subtle lilac flavor without being too floral. If you want a stronger lilac flavor, I suggest using more lilac blossoms rather than steeping longer to avoid bitterness.

I paired the lilac syrup with this soft, fluffy vanilla cake and silky Swiss meringue buttercream. If you aren’t a fan of lilac syrup, feel free to use vanilla simple syrup instead and just use the lilac blossoms to decorate your cakes. They look stunning on any cake or cupcakes.

Lilac Vanilla Mini Cakes

by Mari Vasseur

Soft, fluffy mini white vanilla cakes with lilac syrup and vanilla Swiss meringue buttercream, topped with lilac blossoms

Print Recipe

Course Dessert

Servings 6 mini cakes

Ingredients

Lilac Syrup

½ cup (100g) sugar
½ cup (118ml) water
½ cup (7g) lilac blossoms, rinsed and all stems removed
1 teaspoon fresh lemon juice optional

White Vanilla Cake

2 ¾ cups (319g)) cake flour, sifted
2 teaspoons baking powder
1 teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
1 ¾ cups (350g) ultra fine granulated sugar* Not powdered sugar
¼ cup (2 oz or 57ml) vegetable oil or neutral oil of your choice
2 teaspoons vanilla bean paste or pure vanilla extract
4 large egg whites, room temperature
1 large egg, room temperature
½ cup (118ml) sour cream, room temperature
1 cup (237ml) whole milk, room temperature

Swiss Meringue Buttercream

4 large egg whites
1 ⅓ cups (265g) ultra fine granulated sugar* Not powdered sugar
1 ½ cups (340g) softened, unsalted butter, cubed
1 teaspoon vanilla bean paste or pure vanilla extract
¼ teaspoon fine sea salt
1-2 drops lilac gel good color See notes below
1 drop violet gel food color See notes below

Assembly

6 3-inch mini cake boards**** See notes below
Lilac blossoms, rinsed and all stems removed

Instructions

Lilac Syrup

In a small saucepan combine the sugar and water. Bring to a boil over medium heat, stirring gently to dissolve the sugar. Add the the lilac blossoms and stir gently. Turn the heat down and simmer for 5 minutes.
Remove from heat and allow the lilac blossoms to steep for 2 hours. Pass the lilac syrup through a mesh sieve.

White Vanilla Cake

Preheat the oven to 350ºF (180ºC). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium-sized bowl, whisk together the cake flour, baking powder and salt until well blended.
In a large bowl, beat the butter, sugar, oil and vanilla bean paste with an electric mixer at medium speed, until pale and fluffy, about 3 minutes.
On medium speed, beat in the egg whites in two additions, then beat in the egg until incorporated. On low speed, beat in one third of the flour mixture, then beat in the sour cream just until combined. Beat in the remaining flour mixture in two additions, alternating with milk. Beat just until combined.
Transfer the batter to prepared cake pans. Bake until the tops of the cakes are light golden brown and a toothpick inserted in center comes out clean, about 28-33 minutes. Do not over bake.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a cooling rack.
Cut each cake into four 2 3/4-inch rounds using a cookie or biscuit cutter.
Using a pastry brush, brush the mini cakes generously with lilac syrup or vanilla simple syrup.

Swiss Meringue Buttercream

Combine the egg whites and sugar in a large heatproof bowl. Set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl.
Whisk constantly until the sugar is dissolved and a temperature of 160ºF (71ºC) is reached.
Transfer the mixture to the bowl of a stand mixer with a whisk attachment. Whisk on low speed, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and the mixture reaches room temperature.
Turn the mixer to medium-low speed. Add the butter, a few pieces at a time, allowing it to fully incorporate before adding more. If the mixture looks curdled, keep mixing and it will correct itself.
Switch to a paddle attachment. On low speed, mix in the vanilla bean paste and salt. Continue mixing on low speed for a few minutes until smooth.
Remove about 3/4 cup of frosting and transfer it to a small bowl. Using a toothpick, place two tiny drops of lilac gel food color and one tiny drop of violet gel food color into the bowl. Mix with a spatula until well combined.

Assembly

Smear a bit of frosting on each mini cake board. Top each one with a cake round, a layer of frosting, then a second cake round. Frost with a crumb coat if desired. Refrigerate of 15 minutes. Frost the mini cakes with white Swiss meringue buttercream, then smear small amounts of lilac Swiss meringue buttercream around the sides and top. Smooth frosting with a bench scraper and smooth the tops with a small offset spatula. Decorate with lilac blossoms.

Vanilla Simple Syrup (optional)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring gently to dissolve the sugar. When the sugar has dissolved, remove from heat and stir in 1 teaspoon vanilla bean paste or pure vanilla extract.

Notes

*If you can't find ultra fine granulated sugar, it's okay to substitute with regular granulated sugar.

**To find the lilac gel food color I used, click here.

***To find the violet gel food color I used, click here.

****To find 3-inch mini cake boards, click here.

Fairy Tale Meringues

Posted on October 27, 2021February 18, 2026 by Mari Vasseur

Sometimes we need a little magic in our lives. These pretty, dainty meringue cookies sparked a bit of magic in my life that I want to share with you. It started when I washed some beautiful little violas. Watching them float in a bowl of clear water was positively therapeutic. After pressing and weighing them down with a heavy book overnight, the reveal of perfectly flat, delicate blossoms was so satisfying. The process of making meringue is also very satisfying for me. I love the moment when the frothy egg and sugar mixture magically turns to glossy, billowy sweetness.

Piping the meringue circles was fun! I traced circles on the bottom of the parchment paper to use as a guide for stress-free piping. I used white chocolate to fill the center of the meringue circles, but you can also use white chocolate chips or candy melts. You can use any small edible flowers or flower petals. Feel free to express your creativity! Try using sprinkles, edible glitter or tint the meringue mixture with a few drops of gel food color.

Fairy Tale Meringues

by Mari Vasseur

Meringue cookies filled with white chocolate and topped with pressed edible flowers

Print Recipe

Course Dessert

Servings 24 cookies

Ingredients

Pressed edible flowers

24-30 small edible flowers

Meringue cookies

4 large egg whites
½ teaspoon cream of tartar
1 cup (200g) fine granulated sugar
⅛ teaspoon pure almond extract
1 cup (170g) chopped white chocolate or white chocolate chips

Instructions

Pressed edible flowers

Gently wash the edible flowers. Pat dry with paper towels.
Press between parchment paper. Weigh down with a heavy book for at least 24 hours.

Meringue cookies

Beat the egg whites, with an electric mixer at medium speed, until frothy. Add the cream of tartar and beat to soft peaks. Continue beating and gradually add thensugar and almond extract.
Turn mixer to up to high speed and beat to glossy, stiff peaks.
Preheat oven to 200ºF (95ºC. Line two large baking sheets with parchment paper.
Transfer the whipped meringue to a piping bag fitted with a large star tip. I used Ateco #864*
Pipe 2-inch circles about an inch apart onto prepared baking sheets.
Bake for one hour. Turn off the oven and let the meringues cool in oven.
In a microwave safe container, microwave white chocolate for 10 second intervals until melted or melt on the stovetop in a double boiler.
Transfer the melted white chocolate to a squeeze bottle or a piping bag. Fill the centers of the meringue circles with white chocolate. Top each one with a pressed flower. Let chocolate set at room temperature. Do not refrigerate.

Notes

*To find Ateco tip #864, click here.

Keyword cookies, meringues

Fairy Puffs

Posted on July 1, 2021February 12, 2026 by Mari Vasseur

My dad used to take me on walks in the woods to look for fairy rings when I was a child. I wanted to see a real fairy so badly! I read a book about fairies, hoping to learn more about them. Fairies love little cakes, milk, honey and butter so I’m sure these Fairy Puffs would be fairy approved.

My Fairy Puffs recipe is loosely based on an old favorite mini muffin recipe. I tweaked it quite a bit, including the addition of pink dragonfruit powder. Dragonfruit has a subtle flavor, so the bright fuchsia powder is mostly for color. But oh what a beautiful color it is! You can find dragonfruit powder in healthy food stores or online. To find the dragonfruit powder, also known as pink pitaya powder, I used, click here.

Decorating these little cuties was so entertaining! After sampling multiple variations of sparkling sugar and cinnamon sugar, I decided that dipping the bottoms of the muffins in butter and cinnamon sugar, then dipping the tops in butter and sparkling sugar gave them the perfect balance of sugar and spice. I had purchased some edible flowers a couple of days prior, and they added a pretty, magical touch. The flowers I used are called bachelor’s buttons and I got them at a local gourmet flower seller.

sugared mini muffins with edible flowers

Fairy Puffs

Print Recipe

Course Breakfast, Brunch

Servings 24 mini muffins

Ingredients

Fairy Puffs

1 ⅓ cups (6 oz or 99g) all purpose flour, sifted
3 tablespoons dragonfruit powder *See note below
1 ½ teaspoons baking powder
¼ teaspoon ground nutmeg
Scant ½ teaspoon fine sea salt
⅓ cup (2 5/8 oz or 75g) unsalted butter, softened
½ cup (3 1/2 oz or 100g) granulated sugar
1 large egg
½ cup (4 oz or 118ml) whole milk

Topping

½ cup (4 oz or 113g) unsalted butter, melted
½ cup (3 1/2 oz or 100g) granulated sugar
½ teaspoon ground cinnamon
½ cup (3 1/2 oz or 100g) sparkling sugar crystals **I used combinations of white, pink, purple & blue
edible flowers (optional)

Instructions

Fairy Puffs

Preheat oven to 350ºF. Grease and flour a 24 serving mini muffin pan.
In a medium bowl, whisk together flour, dragonfruit powder, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
Add egg and beat until smooth.
Add flour mixture and milk alternately in two additions and mix just until combined.
Transfer batter to prepared muffin pan, filling muffin cups about 3/4 full.
Bake until toothpick inserted in center of muffins comes out clean, about 12-14 minutes. (Be careful not to over bake. Check a few minutes early. Small muffins can dry out easily.)
Let cool in pan for 5 minutes. Remove puffs from pan and transfer to cooling rack. (Loosen puffs with a small offset spatula or butter knife if necessary.)

Topping

Combine granulated sugar and cinnamon in a shallow bowl.
Place colored sparkling sugar crystals in another shallow bowl.
Dip the bottoms of each puff in melted butter, then into cinnamon sugar mixture.
Dip the tops of each puff in melted butter, then into sparkling sugar.
Decorate with edible flowers if desired.

Notes

*To purchase dragonfruit powder, click here.

**To purchase pink sparkling sugar crystals, click here.

Keyword cake, muffins

Peaches & Cream Profiteroles

Posted on September 5, 2017February 12, 2026 by Mari Vasseur

Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.

I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.

I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!

Peaches & Cream Profiteroles

Bite-sized puffs of choux pastry filled with a creamy, fresh peach filling and topped with fresh peach icing.

Print Recipe

Course Dessert

Cuisine French

Servings 18

Ingredients

Peach Purée

2 large fresh peaches, peeled, pitted and sliced *see note below
½ teaspoon fresh lemon juice
½ teaspoon natural peach flavoring

Peaches & Cream Filling

1 cup whole milk
⅓ cup (2 ounces) granulated sugar
2 tablespoons (1/2 ounce) cornstarch
¼ teaspoon fine sea salt
1 egg
2 tablespoon (1 ounce) unsalted butter
¼ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
peach purée recipe above
⅔ cup heavy whipping cream

Profiteroles

½ cup water
4 tablespoons (2 ounces) unsalted butter, cubed
⅛ teaspoon fine sea salt
½ cup (2 1/4 ounces) all purpose flour
2 eggs room temperature

Peach Icing

¾ cup (3 ounces) powdered sugar, sifted
2 tablespoons reserved peach puree
1 tablespoon heavy whipping cream
¼ teaspoon natural peach flavoring

Instructions

Peach Purée

Purée peaches in a blender or food processor. Strain puréed peaches through a sieve. Stir in lemon juice.
Place puréed peaches in a small saucepan. Bring to a boil over medium heat.
Reduce heat and simmer until peach purée is reduced by half.
Remove from heat. Stir in peach flavoring and set aside to cool completely.

Peaches and Cream Filling

Bring milk to a boil in a small saucepan over medium heat.
Meanwhile, whisk sugar, cornstarch and salt together in a medium bowl. Add the egg and whisk until smooth.
When milk starts to boil, remove from heat and pour 1/3 of the hot milk into the egg mixture and whisk to combine.
Pour the egg mixture into the remaining hot milk and cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens.
Remove from heat. Stir in butter and extracts.
Pour mixture through a sieve placed over a bowl. Cover the surface of pastry cream with plastic wrap. Let cool.
Set aside 2 tablespoons of cooled peach purée. Add remaining peach purée to cooled pastry cream and stir to combine. Chill in refrigerator.
In a medium bowl, whip heavy cream to stiff peaks with an electric mixer at high speed. Fold whipped cream into peach pastry cream mixture. Set aside in refrigerator.

Profiteroles

Preheat oven to 400ºF. Line two large baking sheets with parchment paper.
Combine water, butter and salt in a medium saucepan and bring to a boil over medium heat.
Reduce heat. Add flour and stir vigorously with a wooden spoon until mixture pulls away from sides of the pan and forms a ball.
Transfer mixture to the bowl of a stand mixer. Mix on low speed until steam dissipates and mixture cools to lukewarm.
Add eggs one at a time and beat with an electric mixer at medium speed, until smooth, stopping to scrape down bowl.
Transfer mixture to a piping bag, fitted with a large round tip. (**I used Ateco tip 808.)
Pipe 1 1/4 inch mounds, about 2 inches apart onto prepared baking sheets. Smooth tops with a wet finger.
Bake for 15 minutes, then turn oven temperature down to 350ºF and continue baking until golden brown, about 8-10 more minutes. Using a toothpick or skewer poke a small hole in each profiterole to let steam escape. Place on a wire rack to cool completely.
Using the tip of a paring knife, poke a pilot hole in the bottom of each profiterole.
Place peaches and cream filling into a piping bag fitted with a medium round piping tip. (***I used Wilton tip 12.)
Place piping tip into the pilot holes and fill each profiterole with filling.

Peach Icing

In a small bowl, whisk all icing ingredients together and spoon over filled profiteroles. Refrigerate until ready to serve.

Notes

*To make peaches easy to peel, blanch them in boiling water for about 30 seconds, then dunk in ice water.

**To find Ateco tip 808, click here. ***To find Wilton tip 12, click here.

Purple Berry Cake with Silky Cream Cheese Frosting

Posted on June 29, 2017February 12, 2026 by Mari Vasseur

Purple is passionate. It’s mystical. It’s regal. Don’t we all know someone whose favorite color is purple? It’s painfully obvious. They can’t hide it. They don’t want to hide it. They can’t just be friends with purple. They’re in a relationship with purple. The first time I made this Purple Berry Cake, a purple lover I know said that when she saw it, it spoke to her soul.

Fresh berry purée is added to the batter, creating a soft, moist cake. The layers are brushed with berry syrup, which helps keeps the cake moist and gives it a nice punch of berry flavor. I used blackberries and blueberries, but you can use any combination of purple berries that you like. After baking, the color of the cake layers will be a brownish gray with a hint of purple, depending on your berries. I think I need to come up with name for this color. How about Silverberry? You can see tiny flecks of the berries in the cake and I think the color is lovely, especially with the lavender frosting. If you want a more purple cake, feel free to add some gel food color to the batter. I used Wilton Violet gel food color to achieve the pretty lavender cream cheese frosting. The extra butter and the addition of heavy cream makes this frosting silky and spreadable.

I’m obsessed with edible flowers lately, so I garnish my baked goods with them whenever I can get my hands on some. I found these pansies in the produce department of my local food market. If you can’t find pansies, pesticide free violets or rose petals would also be pretty. Make sure to apply them to your cake right before serving, since they are delicate and will wilt over time. Brush some of your berries with a little dab of edible gold luster dust for an extra regal touch.

Purple Berry Cake with Silky Cream Cheese Frosting

A soft, moist cake made with berry purée and topped with silky lavender cream cheese icing

Print Recipe

Course Dessert

Servings 1 6-inch cake (serves 6)

Ingredients

Purple Berry Cake

12 ounces (340g) fresh berries (plus more to garnish cake) I used blackberries and blueberries
1 ½ cups (191g) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups (300g) sugar, divided
⅓ cup (75ml) vegetable oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (118ml) buttermilk, room temperature

Silky Cream Cheese Frosting

¾ cup (170g) cream cheese, softened
¾ cup (170g) unsalted butter, softened
1 teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
1 pound (454g) powdered sugar, sifted
1 tablespoon heavy cream, room temperature
Purple gel food color I used Wilton Violet

Garnishes

Fresh berries
Edible gold luster dust I used Alan Tetreault Edible Hybrid Luster Dust Soft Gold
Edible flowers I used pesticide free pansies

Instructions

Purple Berry Cake

Preheat the oven to 350º F (180ºC). Like the bottoms of two 6-inch round cake pans with parchment paper circles. Grease and flour the insides.
Purée the berries in a blender or small food processor. Strain the puréed berries through a sieve. Reserve 2/3 cup (150g) of the berry puree. Set aside the remaining puree for the syrup.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large bowl, beat 1 1/4 cups (250g) of sugar with the oil, eggs and vanilla extract, with an electric mixer on medium speed, until light and fluffy. Stir in the reserved 2/3 cup berry purée. Add the flour mixture in two additions, alternating with the buttermilk, beating at low speed just until combined.
Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted into center of cakes comes out clean, about 30-35 minutes. Cool the cakes in the pans for 10 minutes. Remove the cakes from pans and transfer them to cooling racks to cool.
While the cakes are baking, make the berry syrup. In a small saucepan, heat the remaining berry purée with the remaining 1/4 cup sugar (50g) and 1/4 cup (59ml) of water over medium-low heat. Stir together and cook until sugar is dissolved. Set aside to cool.
Split each cooled cake llayer into two and brush with berry syrup. Fill and frost the cake with Silky Cream Cheese Frosting.

Silky Cream Cheese Frosting

In a large bowl, beat cream cheese with an electric mixer on speed or by hand with a spatula, until smooth. Add the butter and beat until smooth and well combined. Add the vanilla extract and salt and beat until combined.
Gradually add the powdered sugar and beat at medium speed until combined. Add the heavy cream and beat at low speed until smooth and creamy.
Add the food color with a toothpick, a little at a time, until the desired shade is reached. Beat at low speed until well blended. Smooth out any air bubbles by stirring slowly by hand with a spatula.

Garnishes

Garnish the top of the cake with fresh berries. Brush a few of the berries with edible gold luster dust. Garnish with fresh flowers immediately before serving.

Notes

*To find my favorite 6-inch cake pans, click here. To find Wilton Violet gel food color, click here. To find Alan Tetreault Edible Hybrid Luster Dust Soft Gold, click here.

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Posted on May 1, 2017February 18, 2026 by Mari Vasseur

I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.

If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.

In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here. Note: The above pictured orange ranunculus flowers on the table are not edible.

Lemon Buttermilk Donuts with Honey Cream Cheese Icing

Print Recipe

Prep Time 20

Cook Time 7

Total Time 27

Course Breakfast, Brunch, Dessert

Servings 6

Ingredients

Lemon Buttermilk Donuts

1 cup (113g) cake flour, sifted
½ cup (100g) fine granulated sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
⅓ cup (78ml) buttermilk
1 large egg
2 tablespoons (28g) unsalted butter, melted
Zest of 1 medium lemon

Honey Cream Cheese Icing

¼ cup (85g) cream cheese, softened
2 tablespoons (28g) unsalted butter, softened
¼ teaspoon vanilla extract
1 pinch fine sea salt
1 cup (120g) powdered sugar, sifted
2 tablespoons honey
2 teaspoons milk

Finishing Touches

Pesticide-free edible flowers
Sugar pearls*
Nonpareils**

Instructions

Lemon Buttermilk Donuts

Preheat oven to 375ºF (190ºC). Spray the wells of a donut pan*** with non-stick cooking spray.
In a medium-sized bowl, whisk together the cake flour, sugar, baking powder and salt until well blended.
In a separate medium-sized bowl, whisk the buttermilk, egg, melted butter, and lemon zest together until creamy and well combined. Add this mixture to the flour mixture and stir just until combined. Do not over mix.
Transfer the batter to a piping bag or plastic zip bag. Snip off the tip of the bag and pipe batter into the prepared donut pan, filling the wells 2/3 full.
Bake until a toothpick inserted into donuts comes out clean, about 7-8 minutes. Let cool in the pan for a couple of minutes, then remove the donuts to a cooling rack to cool completely.
Prepare Honey Cream Cheese Icing while the donuts are cooling. Dip the tops of the donuts into the icing and decorate as desired. Serve immediately.

Honey Cream Cheese Icing

In a medium-sized bowl, beat the cream cheese and butter together, with an electric mixer at medium speed, until smooth and well blended. Do not over beat. Add the vanilla extract and salt. Mix until combined.
On low speed, gradually add powdered sugar and mix until incorporated. Add the honey and beat on medium speed until smooth. Add milk, a little at a time until the desired consistency is reached. Beat on low speed until smooth.

Notes

*To find sugar pearls, click here. **To find nonpareils, click here. ***To find the donut pan, click here.