Everything is better in miniature form. Take our Pop-Tarts or Sugar Cookie recipes, both mini version & both delicious and adorable. So now welcome to the mini group: donuts. Mini baked donuts that is. They’re technically “healthier” for you since they aren’t fried, right? Throw a bunch of these cuties on top of a layered cake & boom, you’ll never eat regular sized food again.
The best part about this recipe is that it takes almost no batter to make one mini donut aka you’ll end up with almost a lifetime supply of mini donuts by the end of this post!!! Ya right, if you’re anything like me that “lifetime supply” will last you through one weekend. We’re talking about 40 mini donuts here people. Seriously though, if you use the same mini donut tray I did, you hardly need any batter in the pan. So you have in mind about how much batter you’d use per donut? Cut that in half. Then in half again. Seriously these babies pretty much quadruple in size.
Mini Donut Cake Recipe
Ingredients
- for donuts:
- 1 cup butter, melted
- 2 cups sugar
- 2 cups flour
- 2 tbsp vanilla extract
- 2 eggs
- 1½ tbsp baking powder
- pinch of salt
- 1 cup milk
- for icing:
- 4-6 tbsp lemon juice or vanilla extract
- 2 cups powdered sugar
- 1 drop food coloring
- sprinkles
Instructions
- In large mixing bowl, melt butter. Preheat oven to 350 F.
- Add all other donut ingredients & mix until smooth.
- Spray baking tray & fill tray ¼ full with donut mixture.
- Bake for 10-12 minutes or until toothpick is inserted & comes out clean.
- Let donuts cool. In small mixing bowl, combine all icing ingredients except for sprinkles.
- Top donuts with icing by using butter knife & immediately cover in sprinkles.
- Top cake with donuts or eat on their own. Enjoy!
Notes
- large mixing bowl
- whisk
- baking spray
- mini donut tray
- electric mixer
- small mixing bowl
- butter knife
- cake
