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Heat oven to 180C/160C fan/gas 4. Brush some melted butter in the holes of a 24-hole mini muffin tin.
Put the flour, baking powder, cinnamon, nutmeg and sugar in a big bowl and mix together with your hands.
Pour the melted butter into a jug with the egg, vanilla, maple syrup and buttermilk, and mix together with a fork.
Pour the wet ingredients over the dry ones and use a big wooden spoon to mix until there are no lumps.
Use teaspoons to divide the mixture between the holes in the tin. Bake in the oven for 8-10 mins, then cool in the tin.
Now it's time to turn them into doughnuts. Once cool, carefully tip the cakes out. Sit each on a chopping board and push an apple corer into the centre to cut the middle out so you have a ring.
Put the icing sugar and milk in a saucepan over a low heat. Whisk until runny and smooth. Divide the icing between three bowls, and mix a little green food colouring into one bowl, and a little red colouring into another.
Sit the doughnuts on a wire rack (so the drips can fall off), then spoon a little icing onto each. Decorate with sprinkles and writing icing, if you like. As this glaze dries quickly, finish decorating one colour, then start the next colour. If the icing is not runny enough, put in the microwave for 10 secs and stir well. Will keep for 2 days.