Sunday, January 13, 2013

Baked Mini Cake Doughnuts

Moving makes you realize how convenient it was having everything already organized and put away. Having to start from scratch results in opening multiple drawers and cabinets just to find a mixing spoon. Not a productive environment when you are trying to resume your regular cooking and baking regimen. On the plus side, it means you discover all sorts of fun stuff you forgot you had because you stuck it away in a cabinet or drawer and forgot about it.

One of the first housewarming gifts I received was a Wilton Mini Doughnut pan.  This mini doughnut pan will not be stuck away in a cabinet and forgotten. It is AWESOME! It's almost as awesome as my mini cupcake pan. Anyone that does not have a mini doughnut pan should go out today and get one. Having the capability to make doughnuts in the comfort of your own home is fantastic... you can control what sprinkles you want on them, how many, how few, whether you want to just coat them in cinnamon sugar, or you just want to consume the doughnuts plain and unadorned by toppings. This past weekend I got the mini doughnut pan out and went to work. While these baked mini doughnuts are not as sweet as your typical fried doughnut, the glaze and toppings work to make this treat just sweet enough that you won't go into a sugar coma if you consume the entire batch, which you shouldn't do, but if you do, at least they are baked and not fried!  Besides, mini-anything is always good! 

Baked Mini Cake Doughnuts
recipe courtesy of Wilton (my changes in italics)

1 cup cake flour, sifted (I made my own cake flour with one cup less two tablespoons of all purpose flour plus two tablespoons of cornstarch, which I sifted...I was supposed to sift the cornstarch into the all purpose five times but I just did it once)*
1/3 cup granulated sugar (I used the Splenda for baking sugar blend)
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/3 cup buttermilk (I made my own buttermilk by mixing 1 cup of milk with 2 teaspoons of cream of tarter)*
1 egg, lightly beaten
1 tablespoon butter, melted

*I used the substitutions provided on the Joy the Baker blog for Cake Flour and Buttermilk. This site is awesome for finding appropriate substitute ingredients when you realize in the middle of baking that you are out of a necessary recipe ingredient. 

NOTE: Makes about 12 mini doughnuts.


Preheat oven to 425 degrees.

Spray Mini Doughnut Pan with vegetable pan spray (I used baking spray).

In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. 

Add buttermilk, egg and butter. Stir until just combined. 

Fill each doughnut cup approximately 1/2 full with 1 tablespoon of batter. Spread batter around center post to edges of cup. 

I put the batter into a piping bag, snipped off the tip and piped the batter directly into the cups. It was a lot faster and neater than trying to spoon batter into the doughnut cups.

Bake 6-7 minutes or until the top of the doughnuts spring back when touched. 

Cool in pan for three minutes.

Then remove to cooling grid. 

Finish doughnuts with glaze (Recipe follows below), sprinkles, or cinnamon sugar.

Vanilla Glaze 
recipe courtesy of Wilton (my changes in italics)
1 cup confectioners' sugar
2 tablespoons milk (I kind of drizzled the milk in until I got the consistency I wanted, which was thick enough for the sprinkles to stick to but not so thick that it was overly sweet)
1/2 teaspoon Wilton's Pure Vanilla Extract (mine was not Wilton brand and the glaze tasted just fine)

In a small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved. Use immediately to glaze doughnuts. 

Makes enough to glaze 36+ mini doughnuts.

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