Snickerdoodle Cake Donuts

I made these cute little mini heart shaped donuts for my girls.  This is their last week of summer, so I have been making lots of kid friendly food.  The heart shaped donuts are double glazed in a cinnamon powdered sugar glaze.  The regular size donuts are rolled in melted butter, then in a cinnamon/sugar mixture.

This cake donut batter can be used in mini donut pans, regular donut pans, or mini muffin pans.  This recipe makes 12 mini donuts or 6 regular donuts.

Donut Ingredients:

1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter

Preheat oven to 400 degrees.  Spray donut pan(s) with non-stick cooking spray. 

In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt.  Add buttermilk, egg, and butter.  Beat until just combined.  Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.

Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched.  Invert donut pan over cooling rack on top of baking sheet.  Let donuts cool slightly before glazing or coating in cinnamon/sugar.

Cinnamon Glaze:

1 cup powdered sugar
3 T milk
1/2 tsp cinnamon

In a small bowl, stir together all ingredients.  Dip each donut in glaze on both sides.  Return to cooling rack.  Let dry and repeat process for double glaze.

Cinnamon/Sugar Coating:

4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl

Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating.  Return to cooling rack to set up.  This will coat 1/2 batch of donuts, so double if using on all donuts.

Enjoy!