Strawberry Funfetti Cake-y Donuts

Sorry for the short hiatus.  I’ve been out of town.  Since I’m about to be a senior in college, none of my friends live at home anymore, so  I took a little trip to go visit one of them.

We are obviously very mature college seniors.

Anyway, a couple of weeks ago I was really craving donuts, but when you crave donuts at 8 pm you’re usually SOL.  This is one of the few times that baking as a hobby comes in handy.

I’m not really sure what I was thinking with this donuts because first, I tried to make them healthy with whole wheat flour, but then I ended up adding Funfetti cake mix.  I’m a confused person and I apologize.  Luckily confusion spawns yummy, cakey donuts.

To be honest, these just taste like cake in the form of donuts, but if it tempts you at all to make them, these are healthier than cake.  Plus, who doesn’t love cake?

What’s your favorite donut?

 

Strawberry Funfetti Cake-y Donuts
Adapted from: Chocolate and Carrots

Ingredients:

• 1 cup whole wheat
• 1 cup cake mix of choice
• 1/2 cup sugar
• 1 tsp baking powder
• ¾ cup milk
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 tsp strawberry extract
• ½ cup strawberries, crushed

Directions:

1. Preheat the oven to 400°F.
2. Spray the donut pan with canola oil spray. Set aside.
3. In a bowl, combine the whole wheat flour, cake mix, sugar, and baking powder.
4. In another bowl, combine the remaining ingredients.
5. Pour the wet ingredients over the dry ingredients and stir until just combined.
6. Either spoon the batter into the pan or put the batter into a large ziplock (or pastry) bag and squeeze into the pan, filling about 2/3 full.
7. Bake for 10-12 minutes, until golden brown on the bottom.
8. Allow the donuts to cool in the pan for about 3 minutes before emptying out onto a cooling rack.

 

 

Vanilla Cinnamon Donuts with Vanilla Cinnamon Glaze

When I was exploring my town the other day, I found a cute little donut pan!  They’re all over the blogosphere and I’m probably the last to jump on the donut pan train, but I finally did!!

Reasons why you should get a donut pan:

1.  They make donuts healthier.  Donuts are usually deep-fried, but with a donut pan, you can bake them!
2.  All of these delicious baked donut recipes:


Brown Eyed Baker’s Baked Donuts with Cinnamon Sugar:

Mama Pea’s Chocolate Glazed Cake Donuts:

Amy’s Baked Chocolate Donuts:

Megan’s Strawberry Doughnuts:

Katie’s Cake Batter Donuts:

Got No Milk’s Blueberry (Dairy Free) Donuts:

Angela’s Chocolate Chip Cookie Dough Glazed Doughnuts:

Don’t those all look so good???

The donuts I made were so awesome!  They were moist and vanilla-y witch just a hint of cinnamon.  The glaze was the BOMB, too!

Vanilla Cinnamon Donuts with Vanilla Cinnamon Glaze
Adapted from: The White Library

Ingredients:

2 cups all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
2 eggs,beaten
1/2 cup milk
1 tsp vanilla extract
4 tsp vegetable oil
4 tbsp applesauce
1 tsp cinnamon


Directions:
1. Preheat oven to 325 F. Whisk flour and baking powder in a medium bowl, then combine with sugar.
2. Beat egg one at a time with milk, oil, applesauce, cinnamon, and vanilla extract until well blended. Then combine with flour mixture.  Mix vigorously until well blended.
3. Lightly spray donut pan with cooking spray. Pour batter into molds up to 2/3 full. *Optional: Sprinkle the unbaked donuts with brown sugar before baking.
4. Bake 10 -15 minutes or until tops spring back when lightly touched and donuts are golden brown. 
5. Remove from oven and let cool down before glazing.


Glaze:


Ingredients:

• 1 cup confectioner’ s sugar
• 1 1/2 tbsp. milk
• ½ tsp. vanilla extract
• 1 tsp. cinnamon 

Directions:
In small bowl, stir together sugar, milk, cinnamon, and vanilla extract until sugar is completely dissolved. If mixture is too thick, add a little more milk. If too thin, add more sugar.  You can add a couple of drops of food coloring for different colored glazes. Dip top of donuts in glaze and let the glaze set and dry before serving.