Doughnuts. Who can have just one? And if they are mini, then yes, you end up having like five or seven. There is no stopping yourself, that’s just how it is. I mean there is nothing cuter than a mini doughnut. They are just as cute as doughnut holes, and you know how quickly those disappear. I think it’s even more fun to takes pictures of mini food in general. It always makes for a nice composition.
I have been messing around in the kitchen with a new camera lens that fits this camera. This particular camera-lens combo is great for shooting indoors in low light conditions. The camera is a decent size and weight, helping to not have to haul around the big DSLR. So far so good!
Here I am going to wax poetic again about vanilla bean paste. I love it and used it in these doughnuts. They now have that characteristic “vanilla bean” speckled look I love! You have to get some of this stuff friends, it is a must for the well-stocked baking pantry. And fresh nutmeg, do you use it? I highly suggest it as well. There is nothing like it when it comes to baking. You will never buy the ground nutmeg again.
Of course to make mini cake doughnuts, you need mini doughnut pans. I put the finished batter in a ziplock bag to fill the pans, its much easier that way. I think trying to spoon it in would be some kind of nightmare. Use the bag.
I am also in love with these jewel toned sprinkles. I always have them in the pantry for when the occasion strikes. I truly felt mini doughnuts and jewel sprinkles went together handsomely!! Aren’t they beautiful!!
Vanilla Bean-Buttermilk Mini Doughnuts with Vanilla Bean Glaze and Jewel Toned Sprinkles
- 1-1/4 cups cake flour, sifted
- 1/2 cup granulated sugar
- 1-1/4 teaspoons baking powder
- 1/8 teaspoon freshly ground nutmeg
- 1/2 cup buttermilk
- 1 egg lightly beaten
- 1-1/2 Tablespoons butter, melted
- 1 teaspoon vanilla bean paste or vanilla extract
Vanilla Bean Glaze
- 1 cup confectioners' sugar
- 1 Tablespoon milk
- 1/2 teaspoon vanilla bean paste or substitute with vanilla extract
- Preheat oven to 425 degrees F. Spray doughnut pan with cooking spray.
- In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. In another bowl, whisk together buttermilk, egg, and butter. Pour wet ingredients into dry and stir just enough to combine. Fill a ziplock bag with the batter and cut off the tip. Fill each doughnut cup only 1/2 full.
- Bake 4-6 minutes or until the tops spring back when touched. Remove from pan to cool.
- For the glaze, stir together sugar, milk and vanilla bean paste until sugar is dissolved. Add more milk as necessary if it is too thick. Dip tops of doughnuts in the glaze and finish with sprinkles.
I am going to hide these from the kids, they will destroy them!
Four Years Ago: We Are Inappropriate