Apologies to those who are sick of all the hearts and the red and pink. I didn’t do much Valentine’s Day baking this year, so I had to churn out a few this weekend. I bought a big container of tiny heart sprinkles which I needed to use.
I made chocolate heart donuts, but I also wanted to make mini donuts. So I baked some mini sugar donuts which I decorated with some pink frosting and some tiny heart sprinkles. These donuts really scream Valentine’s Day.
I used this donut pan which I now own two of because baking was taking too long waiting on just one pan.
I’ve been playing around with this sugar donut recipe that became really popular on the blogs a few months ago. This weekend I tried using cake flour instead of regular flour. I didn’t really like the results. The donut previously were already a little too light and breakable. The cake flour made the donuts look dry and brittle. They still tasted good, but they didn’t look very pretty. The donuts have a lot of little holes which also make them hard to frost. I’m going to keep playing around with this recipe to achieve a better texture. These donuts don’t taste like fried yeast donuts but they do taste like the sugar cake donuts.
Mini baked sugar donuts (adapted from Stylish Cuisine)
3/4 cup sugar
1 large egg
1 1/2 cups cake flour (next time I’ll use all purpose flour)
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (I used fat free)
1 tsp vanilla bean paste
1. Preheat oven to 350F. Lightly grease a donut pan with cooking spray
or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and
nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable
oil, milk and vanilla extract.
4. Fill mini donut pan with batter, about 2/3 full.
5. Bake for 11-12 minutes for mini donuts, until a tester inserted into the center comes out
6. Use a small spatula and loosen around the circle of the donut to help ease the removal from the pan.
7. Frost when cooled.