Have you ever had a really terrible day? A day where you start off spilling peanut butter on your favorite shirt, sit in two hours of traffic for no reason, and then end up ugly crying on the bathroom floor. Nothing you do seems right, and when you try to fix it, everything seems to get worse. Well, I have had a whole week like that. The hits just kept on coming, and I was ready for it to be over.
Then, sometime in between the peanut butter incident and the ugly crying today, I remembered that Friday is National Doughnut Day. (And we all know how I feel about doughnuts) How could I be having a bad week when Friday is one of the greatest days of the year?! Naturally, things got a little bit better after that. And then, they got even better when I made these Birthday Cake Doughnuts. This is as good as it gets people. The best of both worlds - cake AND doughnuts!! These Birthday Cake Doughnuts are perfectly baked cake doughnut with birthday cake glaze and birthday cake crumbles. You are welcome.
Birthday Cake Doughnuts
- 2 2/3 cups flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 1/2 cups whole milk
- 1/4 cup + 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 teaspoons clear vanilla extract
- 3 tablespoons sprinkles
- 1/4 cup sugar
- 2 teaspoons brown sugar
- 1/4 cup + 2 tablespoons cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1/2 tablespoon clear vanilla extract
- 1 tablespoons sprinkles
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 1 1/2 teaspoons clear vanilla extract
- Food coloring
for the doughnuts:
- Preheat oven to 350°F and grease doughnut pans.
- In a small bowl, sift together flour, baking powder and salt. Set aside.
- In a stand mixer with a paddle attachment, mix together eggs and sugar on medium speed.
- Add milk, oil and vanilla extracts.
- On low speed, add flour mixture and sprinkles. Mix until just combined.
- Using a pipping bag with a round tip, fill each doughnut cup 2/3 the way full.
- Bake for 9-11 minutes or until the doughnut edges start to turn golden.
- Let doughnuts cool before decorating.
for the crumble:
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder salt and sprinkles on low speed.
- Stream in canola oil and vanilla and turn the mixer to medium/high speed.
- Let the mixer run until the mixture turns into small clusters (about 2 minutes)
- Spread the mixture evenly on prepared baking sheet and bake for 10 minutes.
- Let the mixture cool for 8 - 10 minutes and then break the baked crumble into smaller pieces.
for the glaze:
- In a medium bowl, whisk milk and vanilla extract. Add powdered sugar and whisk until smooth.
- Add a few drops of food coloring until glaze reaches desired color (I left half of my glaze white).
- Place wax paper under a wire rack.
- Dip the top half of the doughnut into the icing and place on wire rack.
- Immediately add sprinkles and crumble.
- Let doughnuts sit for 5-10 minutes until the glaze is set.