Ingredients 1-1/4 cups cake flour, sifted 1/2 cup granulated sugar 1-1/4 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup buttermilk 1 egg 1-1/2 tablespoons butter, melted 1 cup strawberries 1 cup confectioners' sugar Instructions Click to mark complete - Preheat oven to 425°F. Spray mini doughnut pan with vegetable pan spray. - In large mixing bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, egg, and butter and stir until just combined. Fold in 1/2 cup strawberries. Fill each doughnut cup approximately 1/3 full. Tap pan on counter to evenly spread batter into cups. - Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 5 minutes. Remove to cooling grid and cool completely. - For glaze, puree remaining strawberries in blender or food processor. Strain puree; 2 tablespoons juice should remain. Discard solids. - In small bowl mix strawberry juice and confectioner' sugar until sugar is dissolved. Cover tops of doughnuts with glaze.
