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Mini Baked Vanilla Cake Doughnuts with Pomegranate Glaze

Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Author Sarcastic Cooking

Ingredients

  • For the Doughnuts:
  • 1 Cup All-Purpose Flour
  • 1/3 Cup Granulated Sugar
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 2 Tablespoons Cold Unsalted Butter
  • ½ Cup Buttermilk
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • ¼ Cup Pomegranate Seeds optional
  • For the Glaze:
  • 1 Tablespoon Milk
  • 2 Tablespoons Pomegranate Juice
  • ¾ Cup Powdered Sugar
  • Pomegranate Seeds and Coconut Flakes for topping

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. Use your fingers to work the cold butter into the flour mixture until it resembles a fine meal.
  4. In a small bowl, whisk together the buttermilk, egg, vanilla, and pomegranate seeds. Add the wet to the dry, mix well.
  5. Grease two mini doughnut baking pans. Add the batter to a plastic sealable sandwich bag. Seal the bag and cut one of the corners of the bag off. Pipe the batter into the greased pans. Fill each cavity about ½ the way.
  6. Bake the doughnuts for fifteen minutes until golden around the edges.
  7. While the doughnuts bake, whisk together powdered sugar, milk, and pomegranate juice. Note: Just slightly squeeze a quarter of a pomegranate and the juice will release.
  8. Let the doughnuts cool slightly before dipping them into the glaze. Place the glazed doughnuts on a wire rack with a paper towel underneath. Top doughnuts with pomegranate seeds and coconut flakes while the glaze is still slightly wet. Serve immediately.