Yesterday, I baked some mini donuts. They turned out teeny, pink, vanilla bean-freckled and chocolate squiggly. They are as tasty as they are cute.
I just want to make every sort of baked donut that exists now. I want to top cupcakes and cakes with them. I want to wear one as a pinky ring. I want to put them in my pocket. I want give them hugs. I want to dunk them in tiny drinks.
Here you go! Have this mini donut! Just eat it in one bite, ok? Don’t be a girl.
(And don’t worry. I repainted my nails last night. They were chippy for real.)
- 1 cup all purpose flour
- heaping 1/3 cup granulated sugar
- 1 t baking powder
- 1/4 t salt
- 6 T buttermilk
- 1/2 t vanilla extract
- 1 egg, lightly beaten
- 1 T butter, melted
- seeds from 1/2 a vanilla bean
- Preheat oven to 425°F. Spray mini donut pan with nonstick cooking spray.
- In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Add buttermilk, egg, vanilla extract, vanilla seeds and butter and beat until just combined. (Transfer batter to a sandwich bag and snip off the end for easy donut pan filling.) Pipe donut batter into each donut cup approximately 1/2 full.
- Bake 4-6 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish donuts with vanilla glaze.
- 1/2 cup confectioners’ sugar
- 1 T milk
- 1/4 t vanilla extract
- a few drops food coloring of your choice
- sprinkles of your dreams (optional)
- smidgen of melted chocolate for drizzling (optional)
- In a small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform. Use immediately to glaze donuts, dunking the tops in the glaze like the photo above. Sprinkle on the fun, or let the glaze set and then drizzle with melted chocolate.
Hi, mini donuts. You’re lookin’ goo-ood in your pink and brown outfits.