Baked Snickerdoodle Donut Holes

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3/4 cup All-purpose or gluten-free* flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 tsp Butter extract
  • 7/16 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 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

Directions

• 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, stirring just until incorporated. Pour the batter into a zip-topped bag, and snip off the corner.
• 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 to serve.

Nutrition