Makes 20 donut holes
Prep Time: 1 and ½ hours
- 1 1/4 cups cake flour, sifted
- ½ cup sugar
- 1 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup buttermilk
- ¼ cup milk or cream
- 1 egg
- 2 tablespoons butter, melted
- 1 cantaloupe for displaying donut holes
- 1 donut hole pan
- Heat oven to 425 degrees.
- Spray with vegetable spray.
- Mix flour, sugar, baking powder, salt and nutmeg. Add other ingredients and stir until combined. Fill each cup about ¾ full.
- Bake 6-7 minutes or until tops spring back when touched.
- Cool in pan, then remove to rack and allow them to cool another five minutes.
Cinnamon and Sugar Donut Holes
- 1 ½ teaspoon cinnamon
- ½ cup granulated sugar
- Mix cinnamon and sugar together. Roll donut holes in mixture and serve.
Peanut Butter and Jelly Donut Holes
Peanut butter frosting (adapted from Martha Stewart’s Cupcakes):
- 5 ounces cream cheese
- 1/3 cup sugar
- ¼ teaspoon salt
- 3/4 cup creamy peanut butter (not natural)
- 1/2 cup heavy cream or ready-made whipped cream
- 1 teaspoon vanilla
- 2 tablespoons grape jelly (For 10 donut holes)
- Beat cream cheese and sugar at medium speed.
- Add peanut butter, salt and vanilla. Whisk cream until peaks form, or fold in ready-made whipped cream.
- Using fine piping tip, pipe grape jelly into the center of the donut hole.
- Cover top half of donut hole with frosting and affix to cantaloupe, or just put it on a plate.
- Roll the frosted peanut butter donut holes in mini semisweet morsels for a chocolate-peanut butter donut hole.