Mini Baked Donuts
Cute little one-bite baked donuts, perfect for portion control (unless you eat 8), but less guilt-ridden than fried!
Servings 30 mini donuts
Calories 76kcal
Equipment
Ingredients
Donuts
- 1 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (sub 1/2milk plus 1 tsp white vinegar blended)
- 1 egg lightly beaten
- 1 1/2 tablespoon melted butter
Glaze
Chocolate
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Pink/Raspberry
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons raspberry extract
- 1-2 drop red food coloring
Instructions
Donuts
- Preheat oven to 425°F.
- In the bowl of your stand mixer, mix together 1 1/4 cup all-purpose flour, 1/2 cup white sugar, 1 1/4 teaspoon baking powder and 1/2 teaspoon salt.
- Add 1/2 cup buttermilk , 1 egg, and 1 1/2 tablespoon melted butter, and mix until JUST combined.
- Pour batter into a piping bag or ziplock with the corner cut out, and fill each donut cup 1/2 full. Don't get crazy about this - the batter will rise quite a bit during baking, and you do want holes! (Overfilling just makes the hole close up)
- Bake 6 minutes or until the top of the donut springs back when touched.
- Cool in pan for 1-2 minutes, then transfer to a cooling rack.
Glaze (either flavor)
- Combine all ingredients and mix until sugar is dissolved. Mixture will be runny.
- Dip cooled donuts in and set on cooling rack for 5-10 minutes.
- Re-dip and sprinkle your chosen decorations on top, and let dry.
Nutrition
Calories: 76kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 37IU | Calcium: 18mg | Iron: 1mg
