1/2cupmilk (I used almond milk but cow's milk will work)
2 1/2tablespoonsunsalted butter, melted
1large egg, at room temperature
1/4cuprainbow sprinkles
For the white frosting:
1tablespoonheavy cream (more if needed)
1/2cupconfectioners' sugar
Pinchof salt
1/8teaspoonvanilla extract
For the black (chocolate) frosting:
1 1/2tablespoonsheavy cream (more if needed)
1/2cupconfectioners' sugar
3tablespoonscocoa powder, sifted
Pinchof salt
1/8teaspoonvanilla extract
1/2cuprainbow sprinkles, for decorating
Instructions
Preheat oven to 350 degrees (F).
Lightly grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, butter, and egg. Gently fold the wet mixture into the dry mixture until just combined - don't over mix! Gently fold in sprinkles.
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
For the White Frosting:
Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
For the Black Frosting:
Combine heavy cream, confectioners' sugar, and cocoa powder in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
Once the donuts have cooled completely, spread the white frosting over one side of each donut, then the black frosting over the other side of each donut. Decorate with sprinkles.
Notes
I like these donuts best the first day, but they will last in the fridge for up to 3 days.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature