Mini Baked Donuts

I’ve had an image of mini baked donuts with a light blue glaze and white sprinkles.  I was originally going to make them for Mother’s Day but ran out of time. So I made them this weekend instead even though there was no party I was bringing them to.

I love making baked donuts. They don’t taste like regular yeast donuts, but they taste a little like cake donuts, only much healthier. And they look so cute! For these donuts, I used this Mini Donut Pan and bought myself two, since the batter makes about 3 dozen of these tiny little things.

I used the recipe provided by Wilton, which I found on the back of my Wilton Heart Donut Pan*. It’s so easy to put together and the donuts come out light and delicious, with a hint of nutmeg.

I think my favorite frosting is still chocolate ganache. Whenever I try using a powdered sugar glaze, it always seems to be too runny and a lot of the holes in the donut seem to show.

So my donuts didn’t come out as perfectly as I had envisioned. I was originally going to use white nonpareils, but then I decided to use some bigger white pearl sprinkles.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Mini baked doughnuts

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Course: Breakfast

Cuisine: American

These mini donuts are baked instead of fried and are perfect for parties or brunch.

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Ingredients

• 2 cups cake flour sifted
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 3/4 cup buttermilk
• 2 eggs lightly beaten
• 2 Tbsp butter melted

Instructions

• Preheat oven to 425°F. Spray the mini donut pan with nonstick cooking spray.
• Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each donut cup until about 2/3 full.
• Bake 5-6 minutes, or until the top of the donuts spring back when touched and turn golden brown. Cool in pan for about 4-5 minutes before removing from pan. Decorate donuts with glaze and sprinkles.

Notes

Recipe source: Wilton

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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