MINI CAKE DOUGHNUTS

These mini cake doughnuts are super easy and fun to make. All you need is a cupcake pan and few basic ingredients. I have made five amazing flavors - vanilla, chocolate, lemon & poppy seed, almond and coconut. All these cake doughnuts are based on one recipe with little differences. This is a grate treat for any occasion, perfect to share :)

MINI COCONUT CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 2 tbsp coconut flakes
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (356°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp vanilla extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Best served with coconut flakes sprinkled on top.

MINI ALMOND CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp almond extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Almond glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp almond extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Almond flakes make a beautiful decoration :)

MINI LEMON & POPPY SEED CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp lemon extract (or 1 tbsp lemon zest)
• 2 tsp poppy seeds
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Lemon glaze :

• 200 g icing sugar
• 0,5 tsp lemon extract (or 1 tsp lemon zest)
• 2-3 tbsp water or milk

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Lemon zest on top will add charm and more flavour :)

MINI CHOCOLATE CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp cocoa powder
• 3 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour cocoa powder and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Chocolate glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 1-2 tsp cocoa powder

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

These must be the best chocolate doughnuts in the world! :)

MINI VANILLA CAKE DOUGHNUTS

Ingresients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.
Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp milk or water
• 0,5 tsp vanilla extract
• food coloring of choice

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Super easy and delicious, enjoy!