Hello, Life’s Ambrosia Readers! Allow me to introduce myself. I’m Sam, the chocoholic, sprinkles-addicted blogger behind Sugar Spun Run, and now, new contributor to Life’s Ambrosia! But that’s enough about me, let’s get down to the serious business at hand.
I’m talking doughnuts.
Even though I am a devoted chocolate lover at heart, when it comes to doughnuts, I’m a bit guilty of straying. Without fail, I am utterly helpless against the charms of a prettily-glazed, well-sprinkled, very un-chocolaty doughnut peering out at me from behind bakery glass.
So, when the craving for a batch of doughnuts recently hit me (as it seems to do frequently), I left my cocoa powder and chocolate chips sleeping in the pantry and pulled out the vanilla extract and plenty of sprinkles, instead.
And, as expected, these Baked Funfetti Doughnuts did not disappoint.
Baked and not fried (which means that you can enjoy the whole dozen guilt free, right??) these sprinkle-speckled doughnuts are light, fluffy, and jam-packed with sprinkles both on the inside and on the outside, where they’re nestled into a bright pink glaze. Made with an extra dash (or two) of vanilla extract along with the generous portions of sprinkles, they have a very distinct and perfectly sweet “Funfetti” taste that can be achieved here entirely from scratch and without any boxed cake mixes needed.
The glaze is a breeze to make and requires only a few ingredients(if you don’t want to add food coloring the glaze will be a nice, pale, white color) which are quickly whisked together before coating your doughnuts with the smooth (and very bright) shellac. When you remove the doughnuts from their pans, make sure to dunk the bottom of the doughnut into the glaze and then flip it over so that it becomes the top — this makes for a smooth, perfectly shaped doughnut that you can sprinkle away to your heart’s content.