Mini Baked Donuts

• FOR THE DONUTS:
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 sticks Unsalted Butter, Room Temperature
• 1/4 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 cups Milk
• FOR THE CHOCOLATE GLAZE:
• 4 ounces, weight Chocolate
• 1/3 cups Unsalted Butter, Cut Into Cubes
• 2 teaspoons Corn Syrup
• FOR THE VANILLA GLAZE:
• 1/4 cups Milk
• 1 teaspoon Clear Vanilla Extract
• 2 cups Powdered Sugar
• 1 drop Food Coloring Paste Of Your Choice
• FOR THE DECORATION:
• 1 Tablespoon Sprinkles Of Your Choice

1. Preheat oven to 375 F. Grease two 12-count mini muffin pans.
2. In a bowl, mix together flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add the egg and continue mixing until incorporated. Add vanilla and mix until combined.
4. Working in batches, add the flour mixture to the butter mixture, alternating with milk. Continue until all of the flour and milk have been added.
5. Transfer the batter to a piping bag attached to a round tip, and pipe the batter in the donut pan only filling each space halfway full.
6. Put pans into the heated oven. Bake until risen and browned, about 8 to 10 minutes. Let donuts cool on a wire rack before glazing.
7. To prepare the chocolate glaze, place all ingredients in a medium heatproof bowl over a pot of simmering water. Stir the mixture with a wooden spoon until melted and smooth, about 5 minutes.
8. To prepare the vanilla glaze, whisk all ingredients (except coloring) slowly until slightly thickened. Add one drop of coloring paste if desired.
9. Dunk each donut into the glaze and place it on a wire rack. Add sprinkles to the top of donuts right away, if desired. Let glaze set for 5 minutes.

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Taken from tastykitchen.com/recipes/breakfastbrunch/mini-baked-donuts/ (may not work)