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
You’ll need:
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
1 egg
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)
Let’s decorate!
Chocolate Glaze
1 cup confectioner’s sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons milk
Enjoy with a shot of milk!!
Cheers!