Not only are these mini doughnuts low-fat, but they’re pretty darn adorable! The secret to making them low-fat is baking them. Plus, they’re bite-size…aka guilt-free!
Let’s make some mini doughnuts!
Chocolate Cake Mini Doughnuts
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat buttermilk
½ cup packed brown sugar
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
1) Pre-heat oven to 425 degrees. Spray mini doughnut pan with non-stick cooking spray.
2) In a large bowl, whisk flour, cocoa, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
3) Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each doughnut cup, about 1/3 full. Tap pan on counter to evenly spread batter into cups.
4) Bake 4-6 minutes or until tops of doughnuts spring back when touched. Cool in pan 3-4 minutes; remove to cooling rack. Cool completely before decorating. (Makes about 36 mini doughnuts)
1 cup confectioner’s sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons milk
Enjoy with a shot of milk!!