Happy Thursday! If you haven’t yet, don’t forget to enter my giveaway for a Keurig Single-Cup Brewer and a box of the new Donut Shop Coconut Mocha coffee - you have until Sunday at midnight to enter, so you still have plenty of time!
And now, we’re going to have a little fun…funfetti, that is! I don’t normally keep boxed cake mixes on hand because I find them just as easy to whip up from scratch (with the added bonus of avoiding all those ingredients I can’t pronounce), but because the hubby loves funfetti cupcakes so much, you can usually find a box or two of the sprinkle-filled mix in my pantry – until now. I decided that it was high time that I recreated it at home, and the resulting recipe is what I came up with. Perfect, fluffy white cake with plenty of sprinkles for color, and of course, fun! And although I used the batter to bake up some doughnuts in my doughnut pan, you can also use the recipe to make 12 cupcakes (I recommend frosting them with a vanilla bean frosting, such as the one I used in this recipe). Enjoy, and I hope you have a happy, sprinkle-filled day!
For the doughnuts:
- 1/2 cup butter
- 1 cup sugar
- 3 egg whites
- 1/2 Tbsp vanilla extract
- 1 cup flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/3 cup milk
- 1/3 cup rainbow sprinkles
For the glaze:
- 2 cups powdered sugar
- 4 Tbsp cocoa powder
- 2 tsp vanilla
- 4 Tbsp milk, plus more if needed
Preheat the oven to 425 degrees and spray two doughnut pans with cooking spray. In a large bowl, cream the butter and sugar about 3 minutes or until fluffy. Add in the egg whites and vanilla, and beat 1-2 minutes longer.
In a medium bowl, whisk together the dry ingredients.
Add half the dry ingredients to the wet ingredients, beating until combined. Add the milk, and then add in the remaining dry ingredients. Fold in the sprinkles.
Spoon the batter into doughnut tins 2/3 full.
Bake for 7-8 minutes. Let cool completely. To make the glaze, in a large bowl, whisk together all of the glaze ingredients. If the glaze is too thick for dipping, add a little more milk as needed. Dip each donut in the glaze (or spoon over the tops).
Place on a wire rack over a sheet of wax or parchment paper (I forgot to do that – oops) to catch the drips. Top with additional sprinkles.
Makes 10 doughnuts. Serve with a tall glass of milk!