On my recent trip to the Wilton headquarters (which included a mini shopping spree at the annual Wilton tent sale) I picked up two mini doughnut pans. I usually try to steer clear of “one use” pans, but they were just too cute to pass up! And I love mini desserts so much I think I’ll find plenty of reasons to make good use of my new pans. In fact, just this week a friend called to see if I could help bring some doughnuts to church on Sunday as a special “Doughnuts for Dads” after church treat (in celebration of Father’s Day). Of course I can bring doughnuts… and I’ll make them myself!
The Wilton pan comes with a recipe right on it, so I thought that would be a good place to start. I gave it a practice run and I’m quite happy with it. I will be experimenting with other recipes as time goes on, but this was a nice starting point.
~ Baked Mini Cake Doughnuts ~
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside)
1 egg, lightly beaten
1 1/2 Tablespoons butter, melted
Preheat oven to 425*F. Spray mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk, egg, and butter and stir until just combined.
Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 1-2 minutes, then transfer to a cooling rack.
Makes 36 mini doughnuts.
Recipe Source- Adjusted slightly from the Wilton mini doughnut pan
~ Maple Glaze ~
1 cup powdered sugar
2 Tablespoons milk
1 to 1 1/2 teaspoons pure maple extract (as desired)
*For a vanilla glaze, simple substitute 1/2 teaspoon vanilla extract in place of the maple extract
In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.
How to Make Baked Mini Cake Doughnuts
Baked Mini Cake Doughnuts
Ingredients
Baked Mini Cake Doughnuts
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside
- 1 egg lightly beaten
- 1 1/2 tablespoons butter melted
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 to 1 1/2 teaspoons pure maple extract as desired
Instructions
Baked Mini Cake Doughnuts
- Preheat oven to 425*F. Spray mini doughnut pan with nonstick cooking spray.
- In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
- Add buttermilk, egg, and butter and stir until just combined.
- Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
- Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking.
- Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
- Cool in pan 1-2 minutes, then transfer to a cooling rack.
Maple Glaze
- In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.
- Use immediately to glaze doughnuts.
- Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.
Nutrition
Go ahead and go get yourself a mini doughnut pan, because I think you’ll be seeing a few more of these from me! There are all sorts of variations I want to try. In fact, Sprinkle Bakes, Cooking with my Kid and Cookies and Cups have all recently made some delicious looking variations!
Really looks tasty and delicious, and the design of the doughnut is so cute.
My family loved this recipe! Easy to make and fun to eat! Thanks for this recipe, I hope you could share more of these easy recipes.
Just made these with a normal-sized doughnut pan- it made 8. They’re cooling right now, will glaze them later, but I tried one that broke (forgot to grease the pan on the first batch, the rest came out ok with a little coaxing from a small spatula, but one broke on the way out) and it was very nice. I don’t have maple extract, going to do almond. For future reference, do you think it would work with maple syrup? I’m not sure the texture would be right for a glaze.
Is there an easy way to print this recipe? Thanks so much!
Yes, simply highlight the text you want to print, then right click on your mouse and print the selected text.