My mini gluten free vanilla doughnuts went down so well that I just had to make another batch. This time I went for chocolate flavoured doughnuts with a white chocolate icing and aqua sugar sprinkles. I will have to make another batch of these for my Winter Wonderland dessert table nearer the time as I think they are a perfect colour match and look cute!
Gluten free chocolate 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 tablespoons organic cocoa powder
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons buttermilk
- Non-stick cooking spray
What you will need
- Mini doughnut pan
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, mix the sieved dry ingredients in to the sugar
- 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
Decorating the mini doughnuts
What you will need
- 75g White chocolate drops
- Turquoise sugar crystals
Decorating instructions
- Melt chocolate drops in a small shallow bowl in the microwave on a low heat for 30 second intervals, stirring at each interval until chocolate is melted
- Dip doughnut into white chocolate and tap lightly to flatten chocolate
- Sprinkle sugar strands on to chocolate
- Leave to set
Have a sweet day!