Item Added to Cart
Easy
10 Minutes
7 Minutes
n/a
24 Donuts
1-2 Donuts
N/A
Easy
10 Minutes
7 Minutes
n/a
24 Donuts
1-2 Donuts
N/A
Recipe Box
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Ingredients
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2 Cups all purpose flour
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3/4 Cup white sugar
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2 tsp Baking powder
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1/2 tsp Ground cinnamon
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1/2 tsp Ground nutmeg
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1 tsp Sea salt
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3/4 Cup low fat buttermilk
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2 Eggs
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2 tbsp MagicalButter Oil
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Baking spray to grease donut pan
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Donut baking pan
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Large piping bag fitted with a large round tip
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2 cups confectioners’ sugar
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2 TBSP MagicalButter coconut oil
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2 tsp Vanilla extract
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1 Cup MB semi-sweet or dark chocolate chips
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2 TBSP MB coconut oil
How To
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Preheat your oven to 425 degrees.
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Lightly grease mini donut pan with MagicalButter Oil.
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Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and mix them together until they’re combined.
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In a separate bowl combine the buttermilk, eggs, and oil and mix.
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Dump the wet ingredients into the dry ingredients.
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Using MB silicon spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear. Do not over mix!
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Spoon the batter into the piping bag fitted with a large round tip.
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Pipe batter into each of the 12 greased donut cups in a circular motion filling half way.
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Bake the donuts at 420 degrees for about 7 minutes.
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When the donuts spring back to the touch, remove them from the oven and tip them out of their tins.
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Glaze as soon as you’re able to handle the donuts; dip one side into glaze mixture and set them on a cooling rack to cool completely.
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Whisk together the powdered sugar, MB coconut oil, and food coloring in a bowl.
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Repeat in a couple different bowls to get various shades of color.
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Melt chocolate chips and MB coconut oil in double boiler stirring often, until glossy and smooth. Remove from heat.
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Dip each cooled mini donut into glaze, allowing excess to drip off and place on wire rack with cookie sheet underneath as it may drip over edges.
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Allow to set for 30 minutes.
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