Name: Vanilla Cake Doughnuts
Prep time: 10 min
Yield: 6 doughnuts
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup low-fat buttermilk; ⅓ cup packed dark-brown sugar; 1 egg; 4 teaspoons unsalted butter, melted; 1 teaspoon vanilla extract; 2 ¼ cups confectioners sugar; 3 tablespoons milk; Sprinkles, toasted coconut, mini chips, cinnamon-sugar; 1 tablespoon unsweetened cocoa powder

For powdered doughnuts:

Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.

For white-frosted doughnuts:

In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

For chocolate-frosted doughnuts:

Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

For drizzle:

Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

For cinnamon-sugar doughnuts:

Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.

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Vanilla Cake Doughnuts

Ingredients

Directions

For powdered doughnuts:

For white-frosted doughnuts:

For chocolate-frosted doughnuts:

For drizzle:

For cinnamon-sugar doughnuts:

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Vanilla Cake Doughnuts

Ingredients

Directions

For powdered doughnuts:

For white-frosted doughnuts:

For chocolate-frosted doughnuts:

For drizzle:

For cinnamon-sugar doughnuts: