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Homemade Black and White Confetti Donuts photo

Black and White Confetti Donuts

These Black and White Confetti Donuts are a colorful, delightful treat, perfect for any celebration!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts:
  • 1 cup all-purpose baking flour
  • 2 tablespoons all-purpose baking flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk (almond milk or cow's milk)
  • 2 1/2 tablespoons unsalted butter (melted)
  • 1 large egg (at room temperature)
  • 1/4 cup rainbow sprinkles
For the Vanilla Glaze:
  • 1 tablespoon heavy cream (more if needed)
  • 1/2 cup confectioners' sugar
  • 1 pinch salt
  • 1/8 teaspoon vanilla extract
For the Chocolate Glaze:
  • 1 1/2 tablespoons heavy cream (more if needed)
  • 1/2 cup confectioners' sugar
  • 3 tablespoons cocoa powder (sifted)
  • 1 pinch salt
  • 1/8 teaspoon vanilla extract
For Decoration:
  • 1/2 cup rainbow sprinkles

Equipment

  • Mixing bowls
  • Whisk
  • Donut pan
  • Cooling rack
  • Piping bags or zip-top bags

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Lightly grease your donut pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, salt, and baking powder.
  4. Step 4: In a separate bowl, whisk together the milk, melted butter, and egg.
  5. Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the rainbow sprinkles.
  6. Step 6: Spoon the batter into the donut pan, filling each cavity about 3/4 full.
  7. Step 7: Bake for about 10-12 minutes until a toothpick comes out clean.
  8. Step 8: Allow the donuts to cool in the pan for about 5 minutes before transferring to a cooling rack.
  9. Step 9: For the vanilla glaze, combine the heavy cream, confectioners' sugar, salt, and vanilla extract.
  10. For the chocolate glaze, mix the heavy cream, confectioners' sugar, cocoa powder, salt, and vanilla extract until smooth.
  11. Step 10: Dip the tops of the cooled donuts into the vanilla glaze, then into the chocolate glaze.
  12. Step 11: Sprinkle additional rainbow sprinkles on top while the glaze is still wet.

Notes

  • These donuts freeze well; store in an airtight container for up to 3 months.
  • For gluten-free, use a gluten-free flour blend.
  • Replace butter with coconut oil for a dairy-free version.