When I’m invited over to friends’ houses these days, it’s pretty much a given that I’ll bring something sweet, and it would pain me to bring something that wasn’t from the Baking for Good kitchen. (Fresh Direct once sent me a container of frozen cookie dough to try, and it’s been in my freezer ever since. I can’t bake off the cookies for friends, and I certainly don’t need more cookies hanging around my apartment!)
A few weeks ago, I bought this mini donut pan from Sur la Table. When my friend Spencer invited me over for brunch on his roof this weekend, I finally had an opportunity to test it out. The recipe on the package is super simple, and while it’s not perfect (the donuts came out a bit spongier than I would have liked), the results are too adorable not to love. They went over very well with the boys, and the one little kid who was there was super excited that his mom let him have many donuts, seeing as how small they were.
How cute would it be to make little favor boxes of these for guests at a birthday party or wedding?
Below is the recipe that came with the pan. It says it makes 24, but I doubled my batter and got over 60 donuts. If you have another mini (or regular) donut recipe that you like, I’d love to see it!
Baked Mini Cake Donuts
adapted from Wilton.com
- 1 1/4 cups cake flour, sifted
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon grated lemon zest OR 1/8 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- 1 1/2 tablespoons butter, melted
- Preheat oven to 425°F. Spray mini donut pan with nonstick cooking spray.
- In a large bowl, sift together cake flour, sugar, baking powder, lemon zest or nutmeg, and salt.
- Add in buttermilk, egg, and butter. Stir until just combined.
- Using a pastry bag or a ziplock bag with the corner cut out, fill each donut cup approximately half full with the batter. (Don’t over fill! It’s better to under-fill.)
- Bake 4-6 minutes or until the top of the donuts spring back when touched. (The tops of the donuts won’t brown unless they’re overcooked, so don’t look for that as a sign of doneness.)
- Let the donuts cool in the pan for 4-5 minutes before removing to a wire rack to cool completely.
- Decorate as you like! I used the glaze below with sprinkles for the first set, then I dipped some in melted chocolate. Others I tossed in powdered sugar, and still others I dipped in melted butter and then tossed in cinnamon sugar.
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- food coloring (optional)