|Vanilla Cake Donuts|
My mother has been, and continues to be a wonderful influence in my life. She has guided me in learning, and living by a few golden rules...1. everyone must have a cake on their birthday,
2. chocolate and coffee (yes, that's actually a golden rule), and last but not least...3. on Faschnaut Day, you have to eat a donut!
With so many fabulous food bloggers posting about the traditional faschnaut today, I decided to take a different approach...an easier one! Baked vanilla cake donuts, from the April 2010 issue of Family Circle Magazine. A quick, lower calorie version, with only a 10 minute prep and 13 minute bake time. As the name states, the result has a dense, cake-like consistency. And though they're cute as can be, and my hubby and kids loved them, I still prefer a lighter, airy donut (high calories and all). So next time "It's time to make the donuts..." I'll be breaking out the fryer.
Now, I did buy this great Wilton donut pan ($9.99, Wegman's). Could donut shaped cupcakes be in my future? You better believe it!
Vanilla Cake Donuts
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed dark-brown sugar
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
2-1/4 cups confectioners sugar
3 tablespoons milk
1 tablespoon unsweetened cocoa powder
Sprinkles, toasted coconut, mini chips, cinnamon-sugar
1. Heat oven to 325 degrees F. Coat a 6-indentation doughnut pan with nonstick cooking spray.
2. In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.
3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
4. For powdered doughnuts: Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.
5. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
6. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
7. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.
8. For cinnamon-sugar doughnuts: Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.