Baked Mini Cake Doughnuts
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon lemon juice, mixed and set aside)
1 egg, lightly beaten
1 1/2 Tablespoons butter, melted
Preheat oven to 425*F. Spray mini doughnut pan or mini muffin pan with nonstick cooking spray.
In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk, egg, and butter and stir until just combined.
Fill each doughnut cup or muffin cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 1-2 minutes, then transfer to a cooling rack.
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon pure maple extract
In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze. If there's extra glaze, you can dribble it over the top.
These were pretty good when I had them fresh, but the next morning they were better. I suppose sitting in a closed up container with frosting on them probably moistened them up a little bit.
Have a wonderful day!