Yesterday I showed you my inspiration for mini doughnuts. I just had to have a go myself and love how they turned out. I will definitely be making some more batches for my Winter Woodland dessert table and to give as gifts.
Gluten free vanilla donuts (makes 24 mini doughnuts)
Ingredients
- 110g (1 cup) gluten free flour
- 1 tsp xantham gum
- 115g (1/2 cup) caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons buttermilk
- Non-stick cooking spray
What you will need
Cooking instructions
- Preheat oven to 160 deg C, fan assisted (370 deg F)
- Lightly spray doughnut pan with non stick cooking spray
- In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
- In a separate bowl, add the sieved dry ingredients to the sugar and mix.
- Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
- Pour mixture into greased doughnut pan until each cavity is half full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
- Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
- Turn out onto baking rack and leave to cool
Strawberry Glaze
Ingredients
- 60g (1/2 cup) icing sugar (confectioners sugar)
- 1 tablespoon blended strawberries, sieved
- 1/4 teaspoon vanilla extract
Cooking instructions
- In a bowl add the sieved icing sugar to the blended strawberries and vanilla essence
- Whisk all of the ingredients together until you have a smooth paste
- Pour into a small, shallow bowl
Decorating the mini doughnuts
What you will need
- 24 mini doughnuts
- strawberry glaze
- white sprinkles
- pink edible glitter
Decorating instructions
- Dip doughnut into strawberry glaze, shake off any excess
- Sprinkle white sprinkles onto icing
- Sprinkle pink glitter onto icing
- Leave to set
I packaged mine in mini floral printed paper bags and sealed them with pink & white stripe Washi tape.
Have a sweet day!