Baked Mini Cake Doughnut
1 cup cake flour, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup buttermilk
1 egg, lightly beaten
1 tablespoon butter, melted
Non-stick vegetable pan spray
About 12 mini doughnuts.
- Easy-Add 12-cavity mini doughnut pan Add to shopping list 12-cavity mini doughnut pan
- Easy-Add Measuring Cup Add to shopping list Measuring Cup
- Easy-Add Measuring Spoons Add to shopping list Measuring Spoons
- large bowl
- Easy-Add 10 in. x 16 in. Non-Stick Cooling Grid Add to shopping list 10 in. x 16 in. Non-Stick Cooling Grid
Preheat oven to 425°F. Prepare mini doughnut pan with vegetable pan spray.
In large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, egg and butter; stir until just combined. Fill each doughnut cup approximately 1/2 full with 1 tablespoon of batter. Spread batter around center post to edges of cup.
Bake 6-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 3 minutes; remove to cooling grid. Doughnuts are best served fresh. Makes about 12 mini doughnuts.