Mini Baked Doughnuts

Preheat the oven to 160°C (140°C, gas mark 3) Lightly brush the mini doughnut tin with oil or melted butter to prevent the doughnuts from sticking.

In a bowl mix together the flour, baking powder, salt and caster sugar until fully incorporated.

In a separate bowl, whisk together the milk, melted butter, egg and vanilla bean paste.

Make a well in the flour bowl and gradually pour in the liquid. Mix together to form a batter.

Using a teaspoon carefully spoon the mixture into each of the holes in the doughnut tin. Only fill 3/4 full as the mixture will puff up when baked.

Bake in the oven for approximately 8 minutes or until golden in colour. Remove from the oven and leave to stand for a few minutes.

To remove the doughnuts from the tin, flip the tin over and gently tap the base. Alternatively, carefully loosen the doughnuts from the tin by running a blunt knife around the outer rim.

To make the icing, place the fondant icing sugar in a large bowl (or split into seperate bowls if making a range of different colours) add a few drops of water and a drop of food colouring or flavour extract and mix until you reach a dipping consistency. If you make this too runny add a bit more icing sugar to thicken.

If you want to make chocolate icing, follow the above steps, adding cocoa powder and omitting the food colouring (you may need to add a touch more liquid)

Decorate with sprinkles and allow the icing to set before serving (if you can wait that long!)