Mini Vanilla Cake Doughnuts
How to make Mini Vanilla Cake Doughnuts? Mini Vanilla Cake Doughnuts is very yummy and simple.
Servings 12 Mini Doughnuts
- 1/2 cups plus 2 tablespoons all-purpose flour
- 1/4 tsp Baking Soda
- 1/8 teaspoon salt
- 1/4 cup low-fat buttermilk
- 2 tablespoons packed dark-brown sugar
- 1 egg
- 2 tsps unsalted butter, melted
- ½ tsp vanilla extract
- ½ cup confectioners’ sugar
- 2 tsp cocoa powder
- 1 tblsp milk
Prepare the doughnuts:
Heat oven to 325° F. Coat a 12-indentation mini doughnut pan with nonstick cooking spray.
In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter, and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.
Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake for 10-12 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
Prepare the chocolate glaze:
Combine confectioners sugar, cocoa powder, and milk. Stir until smooth.
Immediately dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack.
Top with sprinkles, coconut, chopped nuts, or chopped chocolate, if desired.