Today is National Donut (or Doughnut) Day! Since I wrote a book on Mini Donuts, I figured it was only fitting that we celebrated all together with Confetti Cake Mini Donuts!
I know it’s kind of a made up holiday, but it’s real enough that donut shops all over the country are celebrating. Everywhere from Shipley’s Donuts to Dunkin Donuts has some kind of celebration (or free donut!) planned.
I am fortunate enough to be in Austin, Texas with Tina (from My Life as a Mrs) and Lauren (from Lauren’s Latest) and we plan on hitting up the famous Gourdoughs for their hourly celebrations! The Miss Shortcake Donut is calling my name big time. Follow along on instagram (or Facebook) to see how many donuts we are able to actually eat.
I obviously loved celebrating National Donut Day — I mean just look at all those donuts!! But I have to say, of all the baked donuts from my cookbook, this Mini Confetti Cake Donut is in the top 5. It’s perfect in it’s simplicity…and well, I’m a big sucker for sprinkles.
Confetti Cake Mini Donuts
Yield: 30 Mini Donuts
1 1/3 cup all purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
3 tablespoons vegetable oil
2 teaspoons vanilla extract
2.5 oz multi-colored sprinkles
for the icing:
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
If using an electric donut maker, preheat according to manufacture’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
In a small bowl, sifted together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract; mixing until throughly combined. Gently stir in the flour mixture and sprinkles, whisking until there are no lumps.
If using mini donut pans: Carefully fill each donut indention 3/4 full. Bake for 7-9 minutes, or until a toothpick inserted in the donut comes out clean. Transfer donuts to a cooling rack and cool completely.
If using an electric mini donut maker: Carefully fill each donut indention 3/4 full. Bake according to manufactures instructions, or until a toothpick inserted in the donut comes out clean. Remove from appliance, transfer to a cooling rack, and let cool completely.
Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
Dip the top of each donut into the icing and transfer to a wire rack and let set for 5 minutes. Serve immediately, or donuts can be stored in an airtight container for up to 3 days, but are best served fresh.
recipe from my first cookbook: Mini Donuts!