Baked Mini Cake Donuts ~ Donut coupled with the word “baked”, um yeah, I’ll have another. Throw on some rainbow nonpareils and I’ll have a few more.
Now you can see why I was so excited to get this pan for my birthday, of course so were my boys.
These mini donuts are fun and easy to make. And since this was my first time making donuts I followed the recipe on the pan. I have to admit, the recipe didn’t impress me enough that I would follow it next time. But when I’m trying something for the first time, I generally like to stick to the recipe then doctor it up after I tried it once.
Having said that, you will most likely see a few more donut recipes from me, since I love this pan and love making them.
A few notes:
- Follow the bake and cool instructions explicitly. I didn’t the first time around because they looked under baked—uh,wrong. I ended with darkened bottoms and uneven tops.
- These are best eaten the day of, as they become hard by the next day.
- Use a pastry bag fitted with a #12 tip to fill the pan. Pipe one layer all the way around. Do not overfill.
Baked Mini Cake Donuts
Makes 24 mini donuts. Prepare pan with baking spray. Heat oven to 425 degrees F.
- 1¼ cups cake flour, sifted
- ½ cup granulated sugar
- 1¼ tsp. baking powder
- 1/8 tsp. ground nutmeg
- ¾ tsp. salt
- ½ cup buttermilk
- 1 egg, lightly beaten
- 1½ tbsp. butter, melted
- In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg and butter and stir until just combined. Fill each donut cup approximately one-half full.
- Bake 4–6 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.