Frosted Strawberry Cake Donuts are flavored with strawberry jello and strawberries, then frosted with a cream cheese frosting. Sprinkle with colored sugar if kids will be eating them.
Grease doughnut pan well (I use spray oil with flour in it i.e. Baking by Pam).
Whisk 1 cup unbleached all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon dry strawberry jello powder, 1/2 teaspoon salt, and 1/8 teaspoon nutmeg together in a medium mixing bowl. (You can leave the nutmeg out, but it's the secret of the characteristic donut flavor.)
Whisk 1/4 cup fresh strawberries, finely chopped, 1/4 cup plain fat-free Greek yogurt, 1 egg, 2 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract, and a few drops of almond flavoring together in a separate small bowl. Pour all at once over dry ingredients and stir only until everything is moistened.
Spoon batter into a pastry bag or quart-size zippered plastic bag. Seal. Snip a small corner of the plastic bag and force dough out of the hole in a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 "donut holes" in a mini cupcake pan. Bake for 9-10 minutes.
Strawberry Glaze:
Combine 2 tablespoons softened cream cheese and 2-3+ tablespoons milk in a medium mixing bowl. Mix 2 cups powdered sugar and 1 teaspoon strawberry jello powder with cream cheese until smooth. Add more milk (a few drops at a time) if necessary to achieve the correct consistency. It should drip slowly without being runny.
Dip donuts face down into glaze and turn over to dry on a rack (see picture) or pour over the top. Sprinkle with colored sugar or other edible decorations, if desired, before the glaze dries.
Notes
It has come to my attention that mini-donut pans do not all make donuts the same size. I bought mine from World Market and the donuts measure 2-3/4 inches in diameter.