Birthday Cake Donuts

These birthday cake donuts are delicious, simple to make, and require only basic baking ingredients. With rainbow sprinkles and vanilla, these donuts will remind you of traditional birthday cake! **The following recipe is written for high-altitude. Please follow the sea-level instructions if you live at sea-level.**

Ingredients

Birthday Cake Donuts
1 ½ cups all-purpose flour
½ cup sugar
½ tsp baking powder (1 tsp. for sea-level)
¼ tsp baking soda (1/2 tsp. for sea-level)
½ tsp salt
¾ cup + 2 Tbs. buttermilk – I use 3/4 c. + 2 Tbs. milk + 2 tsp. apple cider vinegar (3/4 c. for sea-level)
cup canola oil
2 tsp artificial vanilla extract
2 egg whites (or 1 full egg)
¼ cup rainbow sprinkles (jimmies) + more for decoration
Glaze
1 ½ cups powdered sugar
3 tbsp whole milk
Pinch salt
1 tsp artificial vanilla glaze

Directions

Birthday Cake Donuts

Preheat oven to 375°F (350°F for sea-level). Grease the cavities of a donut pan, and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the buttermilk, canola oil, artificial vanilla extract, and egg whites. Add the wet ingredients to the dry ingredients, and stir until just barely mixed (a few dry spots are ok). The donut batter will be the same texture as a thick pancake batter.

Using a rubber spatula, gently fold the rainbow sprinkles into the batter until there are no dry spots (don’t overmix)! Spoon the batter into a large piping bag (or a plastic bag with the tip cut off).

Pipe the batter into the donut pan cavities about 1/2 way full (don’t go more than halfway, or the batter will rise too much and you won’t get a hole in the center). Bake for about 9-10 minutes, until a toothpick comes out clean.

Let the donuts cool in the pan for about 5 minutes, and then let them cool completely on a rack. Dip each cooled donut halfway into the glaze, letting the excess glaze drip off. Decorate as desired, and let the glaze set completely, about 20 minutes. Serve! Store extras in an air-tight container for up to three days.

Glaze

While the donuts are baking, whisk together the powdered sugar, milk, salt, and artificial vanilla extract in a small bowl until smooth! If the glaze is too thick, add milk 1 Tablespoon at a time until it reaches your desired consistency.

*Note: The glaze should be very thick so that it doesn’t drip too much off of the donuts – it will drip a little but shouldn’t run off. To test this, dip a spoon into the glaze. If it thickly coats the spoon, it’s good to go! If the glaze gets too thin, add more powdered sugar until it’s thick. Taste the glaze, and add more spices as desired.

Chocolate Donuts with Masala Chai Glaze

Chocolate Donuts with Masala Chai Glaze

Ingredients

Chocolate Donuts
1 ½ cups AP flour
½ cup white sugar
¼ cup brown sugar
½ cup cocoa powder
½ tsp baking powder (1 tsp. for sea-level)
¼ tsp baking soda (1/2 tsp. for sea-level)
½ tsp salt
¾ cup + 2 Tbs. whole milk
2 tsp white vinegar
cup vegetable oil
½ tsp vanilla extract
1 egg
Masala Chai Glaze
1 ½ cups powdered sugar
cup whole milk
2 chai bags
Large pinch of each: cinnamon, ginger, cardamom, and cloves

Directions

Chocolate Donuts

Preheat the oven to 375°F (350°F for sea-level). Brush a donut pan (or muffin tin) with neutral oil or cooking spray.

Whisk together the flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.

In a large liquid measuring cup (or small bowl), whisk together the milk, white vinegar, vegetable oil, vanilla extract, and the egg.

Add the wet ingredients to the dry ingredients, stirring until just mixed. Spoon the batter into a large piping bag (or a plastic bag with the tip cut off).

Pipe the batter into the donut pan about 1/2 way full (don’t go more than halfway, or the batter will rise too much and you won’t get a hole in the center). Bake for about 10-12 minutes, until a toothpick comes out clean.

Let the donuts cool in the pan for about 5 minutes, and then let them cool completely on a rack. Dip each cooled donut halfway into the glaze, letting the excess glaze drip off. Decorate as desired, and let the glaze set completely, about 20 minutes. Serve! Store extras in an air-tight container for up to four days.

Masala Chai Glaze

Place the milk in a liquid measuring cup. Place the tea bags in the milk, and microwave for about 30 seconds, until the milk is hot but not boiling. Let the tea steep for about 10 minutes, and then discard the tea bags.

Stir together the powdered sugar and spices. Add 2 Tbs. of the chai, and whisk together. Keep adding milk until it reaches your desired consistency.

*Note: The glaze should be very thick so that it doesn’t drip too much off of the donuts – it will drip a little but shouldn’t run off. To test this, dip a spoon into the glaze. If it thickly coats the spoon, it’s good to go! If the glaze gets too thin, add more powdered sugar until it’s thick. Taste the glaze, and add more spices as desired.