A few weeks ago it was our friend Clare’s birthday; it had been far too long since I’d busted out the donut pan – so birthday cake donuts it was!
Birthday Cake Donuts
adapted from Cookies and Cups
For the Donuts…
- One box Funfetti or Confetti Cake Mix
- 3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
- 2 eggs
- 2 T melted coconut spread (butter substitute made by Earth Balance)
For the glaze…
- 1/4 c almond milk
- 2 c powdered sugar
- 1 t pure vanilla extract
For the frosting…
- 1 c powdered sugar
- 1 T almond milk (plus more if needed – add by T)
- sprinkles (definitely not optional)
Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.
For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)
For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)
*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.
My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).