Baked Mini Cake Doughnuts

• 1¼ cups cake flour, sifted
• ½ cup sugar
• 1 tbsp cocoa powder
• 1¼ tsp baking powder
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• ¾ tsp salt
• ½ cup parve buttermilk (soy milk + 1 Tbsp of lemon juice)
• 1 egg, lightly beaten
• 1½ tbsp unsalted margarine, melted

Topping :

• 1 cup confectioner’s sugar
• 1 tbsp soy milk
• ½ tsp vanilla extract

1 In a mixing bowl, sift together the flour, sugar, cocoa powder, cinnamon, nutmeg and salt. Then add the buttermilk, egg and butter and stir until just combined. The batter should be light and airy. 2 Fill each doughnut cup halfway. Make sure to clean the center of each cup so the doughnuts will bake with a hole in the center. It is very simple to do. 3 Bake at 425 degrees for 4-6 minutes, until the top of the doughnuts bounce back when touched. 4 While the adorable little doughnuts cool in the pans for 4-5 minutes, mix together the vanilla glaze topping. In a small bowl, whisk the sugar, soy milk and vanilla extract until completely dissolved and thick. This is the same topping I use for cinnamon buns and it is finger-licking good! 5 Once the doughnuts are ready, place them on a cooling rack and drizzle with the vanilla glaze. Tip: place wax paper or foil underneath the rack to catch the extra drizzle and sprinkles, or you will have a major mess on your counter. You can dip the doughnuts directly in the glaze if you want, but I thought it would be more exciting to drizzle. Have you tried drizzling? It’s fun! As published in Joy of Kosher with Jamie Geller magazine (Bitayavon Winter 2011) - Subscribe Now