mini birthday doughnuts (baked)

 Today is my husband's birthday.  Yesterday I bought a mini doughnut pan from Marshall's. This morning he got mini birthday doughnuts.  Well, sort of doughnuts - I overfilled the pan a bit.  Turned upside down they looked more like doughnuts.  I modified a recipe I found at allrecipes.com, my modified recipe is below.  They were definitely fluffy, a bit too fluffy so I modified it some more.   The new (and improved) modified recipe is under the first one.  They didn't look much different (I still filled them too much - I think next time I'll aim for 1/2 full and maybe I'll get it right) but they did have a nicer, denser, texture.

Modified fluffy cake doughnut recipe (makes 12 mini-doughnuts)
Ingredients
1 cups all-purpose flour
1/4 cup  and 1 tablespoon brown sugar
1 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup and 2 tablespoons almond milk
1 egg, beaten
1/2 teaspoon vanilla extract
1 1/2 teaspoons canola oil

1/2 cup confectioners' sugar
1 tablespoon hot water
1/4 teaspoon almond extract

Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. In a medium bowl mix milk, egg, vanilla and oil. Add milk mix to flour mix and beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.



New and Improved Modified fluffy cake doughnut recipe (makes 12 mini-doughnuts plus 1 to 2 larger ones, I used mini bundt pans to make the larger ones)

Ingredients
1/2 cup all-purpose flour

1/2 cup whole wheat flour
1/4 cup  and 1 tablespoon brown sugar
1 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup almond milk
1 egg, beaten
1/2 teaspoon vanilla extract
3 teaspoons canola oil

1/2 cup confectioners' sugar
1 tablespoon hot water
1/4 teaspoon almond extract

Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. In a medium bowl mix milk, egg, vanilla and oil. Add milk mix to flour mix and beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.