Instructions

for the donuts

1. Preheat oven to 350°F. Spray a non-stick donut pan with oil and set aside.
2. In a medium bowl, combine sugar, vegetable oil, buttermilk, egg, vanilla extract, and almond extract.
3. In a separate bowl, combine flour, almond flour, baking powder, and salt. Using a spatula, fold the dry ingredients into the wet. Mixture will be thick.
4. Transfer mixture to a piping bag fitted with a large circular tip (I also use a regular plastic bag and cut a hole in the corner). Pipe batter into donut pan.
5. Bake donuts for 15 minutes. Remove from oven and allow to cool slightly before frosting.

for the frosting

1. In a medium bowl, whisk powdered sugar and International Delight Frosted Sugar Cookie Creamer. Mixture will be pretty thick, but still drippy.
2. Divide icing evenly into two shallow bowls and mix a few drops of red food coloring into one of the bowls. Microwave one bowl of icing for 15 seconds to get it to thin up.
3. Dip half of the donuts into the warm icing, then immediately sprinkle with rainbow sprinkles (if you wait too long the icing will harden up and the sprinkles won’t stick). Repeat with second bowl of icing and second half of donuts.