11/21/11

Baked Mini Cake Donuts

Baked Mini Cake Donuts

This weekend my daughter and I were shopping for dishes for the new house when I got sidetracked in a kitcheny store and couldn't help myself;  I bought a few little trinkets including an adorable itty bitty mini donut pan

Last night in between caulking the master bath and sealing the grout I decided to bake mini donuts with the new pan and see what I thought.  When you purchase specialty pans they almost always come with a stock recipe printed on the packaging.  My pans for Madeleine's, Cream Horns and other little desserts and cookies all come with them but I've rarely (if ever?) found that they were good recipes.  Still, I believe in giving them a chance so last night I followed the recipe on the package with one exception; I added a 1/2 t of vanilla to the batter and when I found it was too thick to pour into the pan, I added an additional 1/2 cup of milk.

In the end I found this recipe from the package to be ok but not fabulous.  When my husband and daughter got home last night, my description to them, which I think is fitting is;  If the 'cuteness' factor is more important than taste, then this is a fine recipe to use.  For small children, parties where there are a lot of other foods and venues where presentation is more important than someone eating just one and savoring it, this would work fine and is simple.  But if I am serving just these mini donuts and I want the 'wow' factor to be the flavor and texture of the donut, I would probably use a traditional fried cake donut instead of baked.

Baked Mini Cake Donuts

1 1/4 c cake flour
1/2 c granulated sugar
1 1/4 t baking powder
1/8 t nutmeg
3/4 t salt
scant 1 c buttermilk (use more or less depending on the thickness of your batter)
1/2 t vanilla extract
1 egg, slightly beaten
1 1/2 T butter, melted

Preheat oven to 425 degrees.  Spray your pan very lightly with nonstick spray.  In a mixing bowl, whisk together the dry ingredients;  flour, sugar, baking powder, nutmeg and salt.  Add the buttermilk, vanilla, egg and melted butter.  Stir just until combined.  For ease of filling the molds, you can place the batter into a ziploc baggy and snip the end or just spoon the batter into the cups about 1/2 full.  Bake 4-6 minutes until the tops spring back when touched.  Let cool in pan for 3-4 minutes and then remove to cool complete.  Frost as you wish with a simple glaze and sprinkles.  (Glaze can be made with 1 cup powdered sugar, 1 T milk and 1/4 t vanilla or almond extract).



Placing the batter in a ziploc for ease of filling the cups

Out of the oven.  These don't 'brown' but stay white


Decorate as you wish!




1 comment:

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