Preheat your Babycakes Donut Maker, or if using a mini donut pan preheat your oven to 425 degrees F (220 degrees C). Gather the ingredients.
In a medium bowl, combine the
Brown Sugar (2/3 cup)
All-Purpose Flour (1 2/3 cups)
Ground Cinnamon (3/4 tsp)
Fresh Ginger (1/4 tsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Coconut Oil (1/2 cup)
in a microwave-safe bowl and microwave for about 20-30 seconds until melted.
In a large bowl (preferably one that has a spout), whisk together the oils,
LorAnn Oils® Butter Rum Flavor (2 drops)
with a hand mixer.
to the egg mixture and mix well.
Add the flour mixture a little at a time, mixing on low speed. Scrape down the side of the bowl as needed.
Fill a pancake pen, piping bag or a Ziplock bag with the tip cut off, with the batter and fill each donut reservoir of your donut maker with about 2 tablespoon of batter.
Bake for about 3-4 minutes (I just used the timer on the donut machine) or until toothpick inserted in center of donut comes out clean. Repeat until all batter is used.
Place hot donuts on cooling rack with a wax paper underneath for when you are ready to glaze.
For the glaze, whisk together
Powdered Confectioners Sugar (1 cup)
Milk (2 Tbsp)
Vegetable Shortening (1 tsp)
LorAnn Oils® Butter Rum Flavor (1 dash)
until smooth in a small bowl.
Dip the tops of each cooled off donut in the mixture ,then place back on the cooling rack until the glaze is dry. If you are adding sprinkles or pecans, add them before the glaze fully dries.