birthday cake doughnuts

If everyone ate dessert with sprinkles I feel (moderately) confident the world would be a happier place. It could be like Flintstone’s vitamins for adults: little to no nutritional value but entertaining all the same. And this mini stack of birthday cake doughnuts really takes the prize. First of all, they’re baked, so the whole “healthier than” argument can be made. Secondly, they are their own individual serving size. Finally, they make the most adorable display piece when stacked with a few candles. I followed a pink theme for mine, using Susty Party plates and red food coloring. I love the sweet, modern twist on a birthday cake. It’s refreshing and playful making the perfect option for any age and every occasion.

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INGREDIENTS

Doughnuts

2 2/3 cups flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup sugar
1 1/2 cups whole milk
1/4 cup + 2 tablespoons canola oil
2 teaspoons vanilla extract
2 teaspoons clear vanilla extract
3 tablespoons sprinkles

Crumble

1/4 cup sugar
2 teaspoons brown sugar
1/4 cup + 2 tablespoons cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons canola oil
1/2 tablespoon clear vanilla extract
1 tablespoons sprinkles

Glaze

3 cups powdered sugar
2-3 tablespoons milk
1 1/2 teaspoons clear vanilla extract
Food coloring
Sprinkles

DIRECTIONS

for the doughnuts: 

1. Preheat oven to 350°F and grease doughnut pans.
2. In a small bowl, sift together flour, baking powder and salt. Set aside.
3. In a stand mixer with a paddle attachment, mix together eggs and sugar on medium speed.
4. Add milk, oil and vanilla extracts.
5. On low speed, add flour mixture and sprinkles. Mix until just combined.
6. Using a pipping bag with a round tip, fill each doughnut cup 2/3 the way full.
7. Bake for 9-11 minutes or until the doughnut edges start to turn golden.
8. Let doughnuts cool before decorating.

for the crumble: 

1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
2. In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder salt and sprinkles on low speed.
3. Stream in canola oil and vanilla and turn the mixer to medium/high speed.
4. Let the mixer run until the mixture turns into small clusters (about 2 minutes)
5. Spread the mixture evenly on prepared baking sheet and bake for 10 minutes.
6. Let the mixture cool for 8 – 10 minutes and then break the baked crumble into smaller pieces.

for the glaze:

1. In a medium bowl, whisk milk and vanilla extract. Add powdered sugar and whisk until smooth.
2. Add a few drops of food coloring until glaze reaches desired color (I left half of my glaze white).
3. Place wax paper under a wire rack.
4. Dip the top half of the doughnut into the icing and place on wire rack.
5. Immediately add sprinkles and crumble.
6. Let doughnuts sit for 5-10 minutes until the glaze is set.