Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee granulated sugar | ||
| 4 tbsp. Hy-Vee unsalted butter, softened | ||
| 1 Hy-Vee large egg | ||
| 1 ¾ c. Hy-Vee all-purpose flour | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| ¾ c. buttermilk | ||
| 1 ½ tsp. Hy-Vee vanilla extract | ||
| Confectioner's Glaze | ||
| Dec-a-cake nonpareils, optional |
Directions
- In a large bowl, beat together sugar and butter until creamy. Add egg and mix.
- In a small bowl, sift together flour, baking powder, baking soda and salt. Add to egg mixture and stir to combine.
- Add buttermilk and vanilla extract.
- Pour batter into a resealable plastic bag with a small corner cut off.
- Preheat Babycakes Donut Maker* according to instructions. When heated, fill each donut cup with 2 tablespoons batter. Close lid and bake for 4 to 5 minutes or until golden. Use enclosed fork to carefully remove donuts from machine. Place on a rack to cool.
- When cooled, ice with confectioner's glaze and nonpareils, if desired.
- * To make without Babycakes Donut Maker, preheat oven to 325 degrees. Lightly grease a mini donut tin with cooking spray. Fill each cup 3/4 full and bake for 8 to 9 minutes or until tops spring back when lightly touched. Remove donuts from the pan to a cooling rack.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 10mg
- Sodium: 60mg
- Total Carbohydrates: 22g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2011.