Tuesday, May 11, 2010

Chocolate Frosted Baked Vanilla Cake Doughnuts

Adapted from Family Circle Magazine April 2010
Doughnut pictured is what happens when you let a 2 year old put on her own sprinkles. :)
For the doughnuts:
1-1/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat free buttermilk
1/3 cup packed dark brown sugar
1/4 cup All Whites (1 egg)
1 tablespoons butter, melted
1 teaspoon vanilla

Heat oven to 325. Spray a doughnut pan with cooking spray.

In a large bowl whisk together flour, baking soda, and salt. In a mixing bowl combine buttermilk, brown sugar, All Whites, butter, and vanilla. Slowly add in flour mixture mixing just until smooth.

Put a Ziploc bag into a large plastic cup or glass. Turn down the edge of the bag over the sides of the cup. Spoon batter into bag. Cut off a corner and squeeze batter into prepared pan, about 2/3 full. Hit pan on counter a few times to even out batter.

Bake for 13 minutes or until doughnuts spring back when touched. Cool in pan 3 minutes then turn out onto rack to cool.

For the chocolate frosting:
1/2 cup confectioners' sugar
1/2 tablespoon cocoa powder
1 tablespoons milk

Combine confectioners' sugar, cocoa powder, and milk in a shallow bowl. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into the bowl. Transfer to rack. Top with sprinkles.