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Funfetti Baked Glazed Doughnuts {Makeover}

January 25, 2013

Our daughter has been dying to learn how to cook, but with my history of cooking I am a little wary of her enjoying free reign of the oven.

One of our favorite recipes that we make over and over and over are these Double Glazed Funfetti Donuts from Cookies and Cups. They are so good!
P1010648Since we make a lot from scratch and not from mixes I came across this homemade mix that has  a lot better ingredients than the boxed mixes. And if you don’t have a doughnut cooker, don’t worry! We used to make these all the time with a mini muffin pan. We call them…doughnut holes. Brilliant!

Funfetti Baked Glazed Doughnuts {Makeover}

3 cups cake flour (To Make Your Own Cake Flour: Use 3 cups unbleached all purpose flour. Take out six tablespoons of the flour out and add in six tablespoons of cornstarch).

1 1/2 cups sugar

4 tsp baking powder

1/2 tsp salt

1/3 cup rainbow jimmies

In a large bowl, mix together the ingredients above until well combined. Place in a large plastic ziploc bag to store.

For Cake:

Pour the entire cake mix into a large mixing bowl. Add 4 egg whites, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 4 tablespoons softened butter, and 8 tablespoons shortening. Mix until the mixture becomes coarse and crumbly. Add in one cup milk and mix for thirty seconds to a minute until combined. Pour into a greased 9×13 inch pan and cook at 350 degrees for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

For Doughnuts:

2 3/4 cups homemade Funfetti cake mix

3/4 cup buttermilk

2 eggs, lightly beaten

2 tbsp melted butter

Mix together all ingredients just until combined. Fill greased mini muffin pan or mini doughnut pan approximately 2/3 full. Bake at 350 degrees for 10-12 minutes until toothpick inserted in the middle comes out clean.

If using a doughnut maker, bake doughnuts according to manufacturers directions.

Remove doughnuts from pan and allow to cool for several minutes before glazing.

Doughnut Glaze

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla

In a saucepan, heat glaze ingredients on low heat until mixture becomes warm. While mixture is warming, place a cooling rack close to where you will be working, and place wax paper or tin foil underneath to catch the excess glaze.  Dip each doughnut into the glaze, flipping to cover both sides. Lift the doughnut hole or doughnut out of the glaze and allow excess to drip off into the saucepan before transferring the doughnut to the cooling rack. Immediately roll mini muffins in jimmie sprinkles to cover completely, or dip the tops of the mini doughnut holes in jimmies.

Related Links:

Homemade Funfetti Cupcakes by 52 Kitchen Adventures

Pumpkin Spiced Glazed Donut Holes by Burnt Apple

Babycakes Doughnut Maker by Babycakes


4 Comments leave one →
  1. January 26, 2013 11:46 pm

    Those look yummy! found you from sits!

  2. whisperingwriter permalink
    January 27, 2013 7:56 pm

    Yum, I could so do this!

  3. January 29, 2013 6:15 pm

    How do you like your donut baker, I keep looking at them and just can’t decide if I will really use it or if it will be just another one of those kitchen gadgets.

    • healthydealsnsteals permalink
      January 29, 2013 6:34 pm

      We love ours and use it at least once a week. We love experimenting with new variations. We got ours at bed bath and beyond for $20 with a 20 percent off coupon. So I wasn’t too stressed if she didn’t end up liking it. But we love it!

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