I found a donut pan at a store this week with the recipe for donuts on the back. I was so excited because my little boy has a severe peanut allergy and since most bakeries have cross contamination issues with peanuts, we haven't had them in about 2.5 years since we found out. Making my own at home, however, takes away the risk, and I was excited for my boy to try a donut! When I told him what they were, he was also excited but confused if they were safe because the name has "nut" in it....so we have renamed them mini cakes at our house. ;-)
Mini Cakes
2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 Tb. butter, melted
2 eggs
3/4 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 Tb. butter, melted
2 eggs
3/4 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Preheat oven to 325*. Lightly spray pan with cooking oil. In bowl mix together flour, sugar, baking powder, salt. Add butter, eggs, milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each "mini cake" hole 2/3 full. Bake 8 min. or until tops spring back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, etc. Mini cakes can also be dipped into cinnamon and sugar or powder sugar instead of glaze. Makes approx. 36 mini cakes.
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