What do you call a donut that is baked, not fried with a wonderful very vanilla flavor and topped with homemade icing and lots of rainbow sprinkles? My Very Vanilla Green Donuts of course. 🙂
St. Patrick’s Day is almost here, so I wanted to share on of my favorite donuts with you guys. My Very Vanilla Green are so much fun for the upcoming holiday. The best part is they’re baked, not fried!
I intentionally made these donuts with a wonderful very vanilla flavor. The usual mint and chocolate combination just wasn’t what I had in mind the other day when I made these.
Your kids will love these! The wonderful vanilla flavor along with homemade icing, and lots of rainbow sprinkles makes these donuts pretty incredible. The fact that they’re baked, not fried just makes them even more incredible!
Let’s take a look at how to put these easy little baked treats together. 🙂
Buttermilk makes all the difference in the world with these donuts. In case you’re not aware, lowfat buttermilk is very good for certain things in baking, and this is one of them.
Out of the oven and cooling. Soon they will be ready to frost and cover in sprinkles.
If you want to add some mint extract to the batter, please feel free. Start with 1/2 a teaspoon of mint extract, then add more, 1/4 teaspoon at a time. You don’t want to add more than a total of 1 teaspoon.
Trust me when I say, a little mint goes a long way. 🙂
To get a pleasant green icing just use regular green food coloring. You can make the icing as light or as dark as you want to. This kind of medium green is the color I had in mind. Not too dark, not too light.
Very Vanilla Green Donuts
1 box vanilla cake mix
3/4 cup low-fat buttermilk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup heavy whipping cream
3-4 drops green food coloring
1/4-1/2 cup rainbow sprinkles, more if you prefer
1. Preheat oven to 400 degrees F, and spray donut pans with cooking spray.
2. In a large bowl, combine the cake mix, buttermilk, eggs, and melted butter until blended. Pour the mixture into a resealable gallon-sized resealable gallon-sized disposable bag, let the air out, and cut a small angled cut off one of the bottom corners.
3. Pipe the mixture into the donut cavities, about 3/4 full. Or if you prefer you can individually scoop the batter into the pans. Bake for 8-12 minutes or until donuts are baked through. Remove and let cool for at least 5 minutes before removing from pan.
4. To make icing, whisk together the powdered sugar and heavy cream until smooth and thick. Gently spread icing over tops of donuts then sprinkle with rainbow sprinkles, St. Patrick’s Day sprinkles, or any sprinkles you prefer. Donuts are best when served the same day.
Make 16 Servings