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Birthday Cake Doughnuts are fun and festive way to wake up, whether it’s a special occasion or not! Birthdays are on my mind lately.  My youngest daughter is turning 21 next month, but she won’t be home to celebrate it with us.  She goes straight from the end of her semester abroad to a summer internship.  I admire her determination and drive, but I also feel a little bit sorry for her, and for us.  There doesn’t seem to be any time to just hang out anymore.  Everything is a scramble for her generation. Wouldn’t she have just squealed if I’d served her these when she was 7.  Or 12.  And I’m pretty certain she wouldn’t turn up her nose at them even now.   Print Birthday Cake Doughnuts Yield: makes 1 dozen full sized doughnuts Ingredients 2 cups all purpose flour 3/4 cups sugar 2 tsp baking powder 1 tsp salt 1/4 tsp nutmeg (don't leave this out!) 1 cup buttermilk (you can use whole milk) 2 Tbsp butter, melted 2 large eggs, beaten 1 tsp vanilla extract 1/3 cup sprinkles plus more for topping for the glaze 1 1/4 cups confectioner's sugar 2 Tbsp milk or cream 1/2 …


Servings

makes 1 dozen full sized doughnuts

Total time

0 minutes

Cuisines

Courses

Breakfast


Ingredients

  • 2 cups all purpose flour
  • 0.75 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 0.25 tsp nutmeg (don't leave this out!)
  • 1 cup buttermilk
  • 2 tbsp butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.33333333333333 cup sprinkles plus more for topping
  • for the Glaze
  • 1.25 cups confectioner's sugar
  • 2 tbsp milk or cream
  • 0.5 tsp vanilla extract

Method

  1. Set oven to 350F
  2. Whisk together the flour, sugar, baking powder, salt and nutmeg.
  3. Add the buttermilk, eggs, melted butter and vanilla extract to the dry ingredients and mix just until combined. Fold in the 1/3 cup sprinkles.
  4. Spray your non-stick full sized doughnut pan and fill the holes about 3/4 of the way full. An easy way to do this is to transfer the batter into a large baggie and cut a small hole in the corner. Pipe the batter into the holes.
  5. Bake for about 12-14 minutes until the doughnuts are dry on top and spring back when lightly touched.
  6. Let cool for a few minutes before removing from the pan.
  7. Make the glaze by mixing the sifted sugar with the milk and vanilla. Add a little more milk if the glaze seems too thick. Add more sugar if it seems too thin.
  8. When the doughnuts are completely cool, dip them, top down, into the glaze. Add sprinkles before the glaze sets up.