Mini Cake Doughnuts

The Sunday before Thanksgiving, my dear friend Sue gave me a gift.  It was a mini doughnut pan!  She said she read in my post {baked pumpkin doughnuts}, that I didn't have one, so when she was out shopping she thought of me when she saw the pan.  I was so excited.  I couldn't wait to try out the doughnut pan.  Just a mere six days later, I was testing out my first batch of mini doughnuts.

The Wilton brand mini doughnut pan makes 12 individual treats.  The pan has a dark, non-stick coating allowing for the mini-cakes to pop out fairly easy with the use of a butter knife.  I would still recommend using non-stick spray before pouring the batter in.  The first batch of doughnuts rose quite high, even though I used just over a half of tablespoon of batter {see powdered doughnuts above}.  Due to my overfilling, one side of the doughnut had a prominent doughnut hole, the other was almost non existent.  I did like the thicker doughnut and softer texture of the overfilled doughnuts.

My second batch, the chocolate glaze, produced a better formed doughnut since I stuck to the recommended 1/2 tablespoon of batter.  These doughnuts were so dainty and cute.  Mike thought they would be the perfect size for a tea party with our 4 and 2 year old nieces.

Thank you Sue for this wonderful gift!  I hope you enjoyed the doughnuts.  I'm looking forward to making more!

CLICK HERE for a printer friendly recipe.  Make 3-4 dozen mini doughnuts.  Recipe include with the Wilson pan.

Ingredients for Baked Mini Cake Doughnuts

  • 1 and 1/4 cups (150 g) of cake flour
  • 1/2 cup granulated sugar
  • 1 and 1/4 tsp baking powder
  • 1/8 tsp nutmeg ( I substituted with 1/4 tsp orange zest and 2 drops of pure vanilla)
  • 3/4 tsp salt
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1.5 Tbsp butter, melted

Directions for Baked Mini Cake Doughnuts

  1. Preheat oven = 400 degrees F.  Spray pan with non-stick spray.  Set aside.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.  Add buttermilk, beaten egg, and melted butter.  Stir until well combined.
  3. Fill each doughnut cup about 1/3 of the way full (use 1/2 tablespoon of batter).  Gently tap the pan on the counter to level the batter in the cups.
  4. Bake 4-6 minutes or until the top of the doughnut springs back when touched.
  5. Cool doughnuts in pan about 1-2 minutes, then using a rounded tip knife, remove the doughnuts from the pan.  Allow to cool on a rack.
  6. Coat doughnuts with powdered sugar (place 1/4 cup of powdered sugar in a paper bag, add 3-4 doughnuts and shake until coated) or chocolate glaze.  Store in container with a towel or parchment paper over the top, but not touching the doughnuts.

Chocolate glaze

  • 1/4 cup dark or semisweet chocolate
  • 1/2 Tbsp butter
  • 1 Tbsp corn syrup
  • 1 tsp water, hot

In a small microwave safe bowl, add the chips, butter, and syrup.  Microwave at 50% power for 40-60 seconds.  Remove from microwave and stir until smooth.  If too thick add hot water.  Use immediately to glaze doughnuts.