Mini elf doughnuts

Mini elf doughnuts

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Prep: 45 mins Cook: 8 mins - 10 mins plus cooling

More effort

Makes 24
Don't let Santa's elves get left out this Christmas! Kids will love to help bake and decorate these tiny treats and leave them by their stockings - and you can add some carrots for Rudolph too

Nutrition and extra info

  • before icing

Nutrition: per doughnut

  • kcal91
  • fat2g
  • saturates14g
  • carbs17g
  • sugars14g
  • fibre0g
  • protein1g
  • salt0.1g
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Ingredients

  • 2 tbsp melted butter, plus an extra 1 tbsp for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 3 tbsp golden caster sugar
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 4 tbsp buttermilk

For the icing

  • 250g icing sugar
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • red and green food colouring
  • red, green & white sprinkles
  • red and green writing icing tubes (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Brush some melted butter in the holes of a 24-hole mini muffin tin.

  2. Put the flour, baking powder, cinnamon, nutmeg and sugar in a big bowl and mix together with your hands.

  3. Pour the melted butter into a jug with the egg, vanilla, maple syrup and buttermilk, and mix together with a fork.

  4. Pour the wet ingredients over the dry ones and use a big wooden spoon to mix until there are no lumps.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

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