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Mini iced baked cake doughnut holes
Baked, not fried, these cake doughnut holes are quick, easy and delicious, with all the flavour of shop doughnuts. For full sized doughnuts, use the same batter in a doughnut baking pan.
: 15 minutes
: 10 minutes
: 12 servings
1 1/2 cups sugar
2 tablespoons butter
2 teaspoons vanilla extract
1 egg, lightly beaten
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups plain flour
1 1/4 cups milk
1/4 cup milk
2 cups icing sugar
1 teaspoon vanilla
Preheat the oven to 180 C. Grease a mini cupcake baking tray.
Beat together the butter and sugar until creamy.
Add the vanilla and egg and beat together.
In another bowl, sift together the flour, baking powder, nutmeg, cinnamon and salt, then mix to combine.
To the egg and butter mixture, alternate between adding part of the flour mixture and part of the milk. Mix with a wooden spoon between each addition. Stir until everything is just combined.
Fill each cupcake pan hole to two-thirds full.
Bake for 8-10 minutes until light golden.
Allow the mini doughnuts to cool on a wire rack.
In a small saucepan, combine the milk, icing sugar, and vanilla until combined. Allow the glaze to cool for about 5 minutes.
After the doughnuts have cooled, dunk each in the glaze.
Set aside to cool.
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