An easy, one bowl birthday cake in the form of donuts! Baked Vanilla Funfetti Donut Holes bake quickly and filled with sprinkles!
Just one look at these and I am instantly in a good mood.
I mean, how can you not!
Sprinkles + Donuts = breakfast perfection.
With August upon us, that means that school is starting up soon for some of you. Some moms may rejoice, others may tear up. Whichever side you may be one, one thing is certain. Quick snacks, on the go breakfast opinions or heck, even if you aren’t heading back to school, having donut holes for breakfast is always a good start to the day!
I no longer know how to function without these donuts. I prefer my donuts light, airy and sorta cakey rather than dense or fried. I find some donuts that just disappear in your mouth upon biting into. I guess they melt in your mouth. Oh wait, why don’t I like those again?
These holes are light enough that you won’t be able to prevent yourself from devouring them if you are in the same room. Highly suggest keeping them locked up. In another room unless you plan on not sharing or planning on making another batch pronto.
I speak from experience here, all.
These funfetti donut holes are filled with tons of vanilla flavor. As in pure vanilla extract and a vanilla glaze. If you haven’t picked up on it yet, I have an infatuation with all things vanilla. It’s a classic flavor that can do no wrong in my books. Like these pancakes? My other breakfast on repeat. Which is perfect, as Silk Cashewmik just came out with a new vanilla flavor. I love their cashew milk as it is incredibly creamy all while keeping the nutrition on point!
I baked these donut holes in a cake pop pan since my mom has sworn off making cake pops after a few failures. Sad, as they rocked. But I guess a new baking tool in my kitchen is always welcomed. If you don’t have a cake pop pan, you can bake in mini donut pans or mini muffin tins. All will be equally delicious.
I don’t discriminate.
After a few tries with these, if you are planning on serving these later than upon coming from the oven (um, what?), I suggest glazing the donuts before serving as they get a bit sticky. Still delicious but the glaze isn’t crunchy that is typical with glazed donuts.
With that, these donuts can be made a day or two in advance, then glazed and sprinkled before eating. Or if you are taking them to a brunch, even an hour or two before is perfect!
So, I’ll bring the donuts, you bring the iced, vanilla loaded coffee!
Looking for more breakfast treats?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This conversation is sponsored by Silk. The opinions and text are all mine.