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.
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Mini baked doughnuts
- 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
- 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.
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.