Every red velvet runner loves cake..and doughnuts..and sprinkles…and when you combine them to make an awesome cake batter doughnut for breakfast it’s pretty much a guaranteed good time. Imagine my delight when I stumbled upon a recipe for cake batter doughnuts on one of my favorite healthy dessert baking blogs Chocolatecoveredkatie.com. I was extra excited to make these because I have a doughnut pan which I’ve been dying to use, so I preheated the oven and started a-baking.
The end result? Complete awesome-ness! The best part is that these doughnuts are actually HEALTHY! Each one clocks in at around 110 calories before adding frosting or a glaze..not too shabby!
The recipe is as follows:
- 1 level cup flour
- 2/3 cup milk of choice (minus 1 tbsp if using flax egg option below)
- 1/3 cup plus 1 tbsp sugar
- 1/2 tsp apple-cider vinegar
- 1 egg
- 1 and 1/2 tsp baking powder
- 3tbsp oil or pre-melted margarine (if using oil, add a little salt)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Preheat oven to 350 degrees. Combine dry ingredients. In a separate bowl, combine oil, milk, and extract. Then add the vinegar and immediately pour wet onto dry. Mix (but don’t overmix), pour into doughnut pans, and cook for 12 minutes.
You can roll them into doughnuts by hand if you don’t have a pan..but pans are so much more fun!
The link to the original recipe can be found here http://chocolatecoveredkatie.com/2011/05/03/cake-batter-doughnuts/