Sweet Saturday: Chocolate-Glazed Funfetti Doughnuts

Happy Saturday, my sweet friends! I hope everyone had a beautiful week. Thank you for your kind words regarding my last card... you all have such lovely hearts. :o)

Sometimes you just need to play with rainbow sprinkles. It's impossible not to be happy in the presence of such whimsical sweetness. Although I was already plenty happy when the dire need to bake arose yesterday, my heart sparkled even brighter as I poured the rainbow into the batter. And sometimes you need to coat the sprightly sprinkles with a glorious layer of chocolate. I wish I could share these Chocolate-Glazed Funfetti Doughnuts with you for real.

I couldn't resist playing with my doughnut pans again. (And look! My dipping improved!) It was ideal because I didn't have a huge baking window available, but was still able to make a sweet treat for everyone to enjoy. And enjoy they did! The Funfetti doughnut not only provides an explosion of color throughout, but the cake itself is fluffy and flavorful. It had been quite a while since I made a white batter, so it was a nice change of pace having the vanilla flavor shine through so perfectly.

Naturally, chocolate makes everything even better. :o) I almost felt bad covering up the rainbow-dotted doughnuts as I dunked them head-first into the pool of chocolate glaze... but I did permit the bottom half to stay plain. It's all about compromise! ;) A flurry of sprinkles before the glaze sets completes a treat that delights both young and old. :o) My mom has already requested a batch for her to bring to work, which is exciting. The only thing better than baking a sprinkle-laden confection is sharing it. :o)

Thank you for pirouetting on by today! I hope your weekend is sprinkled with love and cheer. :o)
*****

Chocolate-Glazed Funfetti Doughnuts
Yield: 10 doughnuts

Ingredients:
For the doughnuts:
1 cup flour
½ cup cake flour
1 teaspoon baking powder
½ cup butter
1 cup sugar
3 egg whites
½ tablespoon vanilla extract
⅓ cup milk
⅓ cup rainbow sprinkles

For the glaze:
2 cups confectioners' sugar
4 tablespoons cocoa powder
2 teaspoons vanilla
4 tablespoons milk, plus more if needed
Sprinkles

Directions:
Preheat the oven to 425º F. Spray two doughnut pans with cooking spray.

In a medium bowl, whisk together the flour, cake flour, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3 minutes or until fluffy. Add in the egg whites and vanilla, beating 1-2 minutes longer.

Add in half of the dry ingredients, beating until combined. Add in the milk, followed by the remaining dry ingredients, beating just until combined. Fold in the sprinkles with a spatula.

Spoon the batter into the doughnut tins ⅔ full. (Or spoon into a resealable plastic bag, cutting off the corner to squeeze the batter into doughnut pans.)

Bake for 7-8 minutes or until a cake tester inserted in the center of a doughnut comes out clean. Let cool completely.

Place a sheet of wax paper or parchment paper beneath the cooling rack. To make the glaze, whisk together all of the glaze ingredients into a bowl. If the glaze is too thick for dipping, add a little more milk as needed.

Dip each doughnut into the glaze (or spoon over the tops). Place on the wire rack, topping each doughnut with addtional sprinkles before moving to the next. Otherwise, the glaze will set on the first ones and the sprinkles will not properly adhere.

Makes 10 doughnuts. Serve with a tall glass of milk!

Source: Sugarcrafter