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Baked Snickerdoodle Donut Holes <3
Food & Drink
Less than an hour later, a plate of these Baked Snickerdoodle Donut Holes sat on the counter in all their sweet cinnamony glory, tempting me, my parents, and even the construction crew… We didn’t stand a chance. The entire batch disappeared in less than 10 minutes!
To do that, I bought an inexpensive cake pop maker. Its cavities are the perfect shape and size for donut holes! I can tuck it into the pantry (or, umm, the spare bedroom… our kitchen is the size of a coat closet!) when I’m not using it, and I love how it doesn’t require turning on the oven and heating up the house. If you’d rather not buy a new gadget, a regular cake pop pan works just fine—or even a mini muffin pan!
¾ c (94g) all-purpose or gluten-free* flour (measured correctly)
¾ tsp (3g) baking powder
¾ tsp (3g) ground cinnamon, divided
¼ tsp (1.5g) salt
1 tbsp (14g) unsalted butter, melted
1 large egg, room temperature
1 tsp (5mL) vanilla extract
¼ tsp (1mL) butter extract
¾ c (144g) granulated sugar, divided
¼ c + 3 tbsp (105mL) nonfat milk, divided
Serving Size: 3 donut holes
Yield: 22 donut holes
Preheat an electric cake pop maker. In a medium bowl, whisk together the flour, baking powder, ¼ teaspoon cinnamon, and salt. In a separate bowl, whisk together the butter, egg, and extracts. Stir in ¼ cup of sugar and ¼ cup of milk. Add in the flour mixture
When the cake pop maker is hot, lightly coat the cavities with nonstick cooking spray. Working quickly, fill each cavity all the way full with batter. Close the lid and bake for 3-4 minutes, or until the tops are lightly firm to the touch. Immediately turn out onto a wire rack to cool, and repeat with the remaining batter.
Combine the remaining ½ cup of sugar and cinnamon in a small bowl. Pour the remaining milk into a separate small bowl. Once cool, dip each donut hole in the milk and shake off the excess. Roll around in the cinnamon sugar until coated. Place back on the wire rack until ready