Green Velvet Donuts w/O'Reilly's White Chocolate Irish Cream Icing

I recently received two Wilton Donut pans and being St.Patrick's Day is right around the corner I figured I would adapt their recipe and make a take on the ever-popular red Velvet themed holiday we just exited and try a stab at green velvet.  I used the six-cavity donut pan, yet you could easily do this with the 12-cavity pan and get miniature versions.  The Wilton Juniper Green food coloring is

To my surprise these pans are super easy to use, the donut batter was done in a flash and it seemed I no sooner put the donuts in the oven that they were coming out.  No heating of oil, then waiting for the oil to cool down before you scoop it back up and put it away - easy peasy!  The one thing that does make this recipe ten times easier is putting the batter into a 16" disposable piping bag, snipping the tip off and piping the batter right into the donut round - voila!

Icing this with a simple mixture of  1/4 c. O'Reilly's White Chocolate Irish Cream and 1 c. powdered sugar, stirred together with a fork.

2 tbsp. unsalted butter, melted
2 tbsp. mayonnaise
3/4 c. sugar
1 egg
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. buttermilk
1 tsp. Hershey's Special Dark cocoa powder.
1 tsp. Wilton Juniper Green food coloring
2 c. AP flour

Preheat oven to 350 degrees and prep your baking pans with spray, I use Bak-klene.  In a microwave-safe medium bowl, melt the butter then add the mayonnaise, sugar and egg - whisking to combine.  Add baking powder, baking soda, salt and vanilla - mix again.  Pour in the buttermilk and stir, followed by the cocoa powder.  Stir in the green food coloring and whisk gently to thoroughly combine.  Lastly, add the all-purpose flour and slowly mix together to incorporate all of the ingredients.

Let batter rest for five minutes, then place into a large piping bag.  Snip the tip off leaving a 1/2" opening, and twist the upper part of the bag to move the batter down.  Using the palm of your hand on the top part of the bag, squeeze the batter out and into the round sections of the pan - portioning out the batter between the 12 rounds.

Place into the pans into the oven and bake for 12-14 minutes.  Remove from oven and let donuts rest in pans for five minutes, then invert them onto a cooling rack to completely cool.  When cool, you can make the glaze and invert the tops of the donuts into the glaze, swirling it around and placing back onto cooling rack for glaze to set and harden.  Enjoy!