And we’re back! Well, kind of. Today’s post, and the first of 2015, sorry I’ve been slackin’, is not of cupcakes, but of glazed donut holes! Why, you may ask? I recently got Rachael Ray’s mini muffin tray and have been obsessed with making all things mini. Plus, they’re adorable. I also have been craving donuts since having an embarrassingly long conversation about donuts. Side note: thanks Massachusetts for having a Dunkin’ Donuts on every corner to satisfy the desire for donut. I’ve eaten too many in the past week. This is the real reason why I run. Anyway, I digress…
Since I’ve never made donuts/donut holes before, I took a recipe from the Interwebs. But of course, by “took,” I really mean that I started with one and then changed it until it a bit. This recipe is pretty easy to make and is great for if you are hosting people. Bite-sized sweet treats? What could be better?
Now a few tips for making donut holes. ie: the lessons learned:
– The batter is pretty thick and sticky when you try to scoop them into the muffin tin. Try to roll the batter into balls so the donuts actually are round.
– Start making the glaze with 5 minutes left of baking. This allows the glaze to thicken but also remain liquid when you dip the cake.
– Definitely use tongs (or in my case chopsticks) when dipping the cake into the glaze. It’s hot.
– Other tips? Feel free to share! I promise also for more cupcakes in the near future! Yum!
⅓ cup (5 Tablespoons) unsalted butter, softened to room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1½ cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
1. Preheat oven to 400F. Spray mini muffin pan with cooking spray and set aside.
2. In a large bowl, cream 1/3 cup butter and granulated sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, and salt by hand. DO NOT overmix, or the donuts will be too dense.
3. Spoon batter into prepared muffin tin – about 2/3 of the way full (It helps if you use two spoons to shape the into balls)
4. Bake for 10-12 minutes at 400F.
With about 5 minutes left, start the vanilla glaze.
2 tablespoons milk
½ teaspoon pure vanilla extract
1 cup confectioners sugar
1. Add milk, vanilla and confectioners sugar to a small saucepan
2. Heat over low-medium heat, constantly stir just until all is well combined.
3. Dip the doughnuts into the glaze, one at a time and transfer to cooling rack.