Blueberry Cake Mini Doughnuts!! {cooking with kids}

Before Mini Baker started school I never felt I had a problem finding stuff for us to do. Since she’s started school now when she’s off I find myself struggling to keep her entertained.

I enjoy baking and I’m glad she does too. I am not completely naïve to assume we will always have the same interests. But for now I’m glad we have something to share in hopes that she remembers them fondly.

Mini baker is always asking me for doughnuts, she’d have them for breakfast, lunch, and dinner! A while back I picked up a copy of Mini Donuts by Jessica Segarra and a silicone mini doughnut mould from Lakeland’s so I could make her doughnuts!

Not for every meal of course, but for the times we were at a loss of what to do with ourselves! The recipes in this book are super simple. Piping the batter into the mould is more suited for adults, but everything else kids can easily do!

A quick update as well, everyone at the moment is feeling better! The littlest Mini Baker was napping during the doughnut making, but she sure enjoyed helping us gobble them up! 

Blueberry Cake Mini Doughnuts

adapted from Mini Donuts by Jessica Segarra

1 ¾ plain flour, sifted

2 tsp baking powder

¼ tsp salt

1 large egg

¾ cup granulated sugar

3 tbsp vegetable oil (plus a little extra for greasing pan)

¼ cup sour cream

1 tsp vanilla extract

½ cup whole milk

½ cup blueberries, chopped

Pre-heat oven to 180C

Using a pastry brush and a little vegetable oil to grease the doughnut pan/mould, then tip the pan over onto a kitchen towel to drain excess oil.

Sift together the flour, baking powder, salt and set aside. Whisk the egg and sugar together before adding the oil, sour cream, and vanilla. Mix well until combined.

Fold in half the flour, then half the milk, and the rest of the flour, followed by the rest of the milk. Make sure there are no lumps before folding in the chopped blueberries!

Fill a piping bag or plastic bag and cut the tip off, it can be a bit tricky as the batter just runs out. Fill each doughnut mould about ¾ full, sometimes it goes over, but that is okay! Then bake for 7-10 minutes they should spring back when touched or use the skewer test if you’re unsure. They might slightly brown around the edges, but are still a bit pale. Carefully un-mould the doughnuts and cool on a cooling rack. 

While they are cooling make the icing:
1-2 tbsp whole milk

1 tsp vanilla extract

1 ½ cups icing sugar

2-4 drops each of pink/blue food dye

sprinkles

Mix the icing sugar with 1 tbsp milk and the vanilla. Add additional tablespoons of milk one at a time until you get a pourable consistency.

Place a piece of greaseproof paper under the cooling rack and drizzle the icing over the tops and add sprinkles for extra sparkle! Then eat!! Best eaten on the day.

notes: Mini Donuts by Jessica Segaarra: blog, Amazon UK & USA; Lakeland’s Silicone Mini Doughnut Mould. This post is my entry for the competition to win a lovely range cooker from Range Cookers! There is a day and a half yet to enter! Check out the details here!!