Frankenstein Apple Cider Halloween Donuts

Directions

1. Preheat your oven to 350°F.
2. In a small saucepan, bring 1 cup of apple cider to a boil, then reduce the heat and let it simmer until the liquid reduces by half. Allow it to cool to room temperature.
3. Combine 1 ½ teaspoons of lemon juice with ¼ cup of milk and let the mixture sit for a few minutes.
4. In a large bowl or stand mixer, whisk together 1 ½ cups all-purpose flour, ¾ cup brown sugar, ¼ cup granulated sugar, 1 ½ teaspoons baking powder, ¾ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves until well combined.
5. Add the milk-lemon mixture, the cooled apple cider reduction, 2 eggs, 1 tablespoon vanilla extract, and 1 stick of melted butter to the dry ingredients. Mix until fully incorporated.
6. Transfer the batter to a piping bag or a large Ziploc bag and snip off one corner.
7. Spray a donut pan with nonstick cooking spray, then pipe the batter into the pan.
8. Bake the donuts for 15 to 20 minutes, until they are springy to the touch.
9. Turn the donuts out onto a cooling rack and let them cool completely.
10. For the icing, mix together 3 tablespoons melted butter, 3 tablespoons heavy cream, green food coloring gel, and 1 ½ cups powdered sugar until smooth. Adjust consistency with more cream or powdered sugar as needed.
11. Once the donuts are cool, dip the top of each donut into the icing, then immediately dip half of the donut into chocolate sprinkles to create the hair. Place the dipped donuts on a plate or tray.
12. Press 2 candy eyes onto each donut just below the donut hole.
13. Refrigerate the tray of donuts for 15 to 30 minutes until the icing sets.
14. While the donuts chill, make the neck bolts by cutting 12 toothpicks in half.
15. Insert the cut end of each toothpick half into a mini marshmallow.
16. After the donuts have set, remove them from the fridge and insert two marshmallow toothpicks into each donut, one on each side where the neck would be.