These mini doughnuts have a fluffy, cake-like texture that leaves everyone begging for more. Not only cute but baked rather than fried, these diddy doughnuts are a healthier option too. They’re easy to make, easier to eat and lots of fun to decorate because they provide a great excuse to use up all kinds of sprinkles!
Ingredients: (makes 20 mini doughnuts)
75g plain flour
½ tsp baking powder
¼ tsp salt
55g caster sugar
1 egg, beaten
1 tsp olive oil
½ tsp vanilla extract
Silicone mini doughnut mould (can be purchased from Lakeland)
Preheat the oven to 160°C. Lightly brush the doughnut pan with cooking oil.
Take a large roomy bowl and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
Using a teaspoon or jug carefully fill each of the doughnut cups around ¾ full with the batter. Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
Turn the doughnuts out and place onto a wire rack to cool. Mix up some icing sugar or melt some chocolate and dip the doughnuts face down and place onto a wire rack and sprinkle away!!