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Gluten free baked mini choc chip doughnuts

As I am sorting out moving my content across, I discovered I never blogged about these cute gluten free baked mini choc chip doughnuts I baked a while ago. So without much further ado...

These cute, moist vanilla doughnuts with a fluffy cake like texture are speckled with milk chocolate chips and iced with dark chocolate and sprinkled with chocolate curls...

Gluten Free

24 Mini doughnuts

Method

Choc chip vanilla doughnuts

  1. Preheat oven to 160 deg C, fan assisted (370 deg F)

  2. Lightly spray doughnut pan with non-stick cooking spray

  3. In a bowl, beat the eggs, buttermilk, vanilla essence, and oil together until you get a foamy mixture

  4. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined

  5. Fold in chocolate chips

  6. Pour mixture into greased doughnut pan until each cavity is 3/4 full

  7. Bake in preheated oven for 10-15 minutes or until doughnut springs back when lightly pressed

  8. Turn out onto baking rack and leave to cool

Dark chocolate icing

  1. In a microwave-safe bowl, melt chocolate chips on a very low heat in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals, check and stir after each addition of microwave time so chocolate does not burn . Remove the bowl from the microwave and stir the chocolate until completely melted.

To decorate

  1. Dip the top of each doughnut into melted chocolate, shake off any excess

  2. Sprinkle with chocolate curls

  3. Leave to set

Ingredients

Choc chip vanilla doughnuts

  • 110g gluten free plain flour

  • 1 tsp xantham gum

  • 115g caster sugar

  • 0.25 tsp salt

  • 1 tsp vanilla (extract)

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 2 tbsp buttermilk

  • Non-stick cooking spray

  • 1 tsp gluten free baking powder

  • 50g milk chocolate (chips)

Dark chocolate icing

  • 150g dark chocolate (chips)

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