Butter Cake Mini Donut

Butter Cake Mini Donut

If you look up Paula Deen in the dictionary, there are no words. Instead, there is a large photo of gloriously yellow butter. In her honor, here is a Butter Cake Mini Donut that only a true Paula Deen fan could appreciate.

INGREDIENTS

• 1⁄2 cup (1 stick) unsalted butter, melted
• 25 ounce box yellow cake mix
• large eggs
• 1⁄4 cup sour cream
• 1 teaspoon vanilla extract

FOR TOPPING

• 1⁄2 up powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a large bowl, cream together melted butter and yellow cake mix. Add eggs, sour cream, and vanilla extract, mixing until smooth.
3. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
4. Transfer donuts to a cooling rack and cool for 5 minutes. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
5. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and cool for 5 minutes.
6. Once donuts are no longer hot to the touch, place powdered sugar into a brown paper bag or a Ziploc bag. Working with 2 or 3 donuts at a time, shake to coat with powdered sugar. Serve immediately, or store in an airtight container for up to 3 days.