Gluten free strawberry glazed vanilla doughnuts

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

Lightly spray doughnut pan with non-stick cooking spray

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

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

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

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

Turn out onto baking rack and leave to cool

In a bowl add the sieved icing sugar to the blended strawberries

Whisk all of the ingredients together until you have a smooth paste

Pour into a small, shallow bowl

Dip the top of each doughnut into strawberry glaze, shake off any excess

Sprinkle with white sprinkles

Sprinkle with edible glitter

Transfer to a wire rack and let set for 5 minutes.

Serve immediately, or donuts can be stored in an airtight container for up to 2 days, but are best served fresh.