DONUTS:

2 cups cake flour (Swans Down)
2/3 cup granulated sugar
2 tsp. baking powder
1/4 tsp. ground nutmeg*
3/4 tsp. ground sea salt (regular table salt is fine)
3/4 cup low-fat buttermilk
2 large eggs, lightly beaten
2 tbsp. butter, melted and cooled

Preheat oven to 425°F. Mist a doughnut pan with non-stick cooking spray (Pam) and set aside.

In a large mixing bowl sift together flour, sugar, baking powder, nutmeg and salt.

In a medium mixing bowl combine all the wet ingredients, add to dry mixture. Using a rubber spatula, mix well making sure you dig deep down to get any dry mixture on the bottom. You can switch to a wire whisk to quickly whisk together. Let the batter rest for 3 minutes.

Fill each donut cavity with a small spoon about 2/3 to 3/4 full.

Bake at 425°F for 6 to 9 minutes or until the tops spring back when lightly touched. The tops will be lightly golden. Cool in pan for about 10 minutes. Flip out onto a cooling rack and let cool for another 10 to 15 minutes.

VANILLA ICING:

1 cup sifted confectioners' sugar
1 tbsp. milk (start with 1/2 tbsp. and add more as needed)
1/2 tsp. vanilla extract
food coloring (optional)
colored sprinkles or jimmies (optional)

In a small to medium mixing bowl, whisk the sifted confectioners' sugar with milk and vanilla until you have a nice smooth glaze.

Pour, drizzle anyway you want to cover the donuts. Have fun! Sprinkle topping right away before icing sets.

Submitted by: Skinny Sweets Daily