Vanilla Frosted Cake Donuts

If you know Derek and I than it should be no surprise that he and I like a good donut. One of the many downsides of leaving our abode in Durham for suburban life in Cary has been that we are super far away from Krispy Kreme, and Derek can't really do Dunkin Donuts. #firstworldproblems, am I right? I got a donut pan for my birthday and never used it until this last Friday when I made some maple frosted cake donuts that we brought to an Olympic party. They were gone so fast we never even got to try one for ourselves. I made some Monday night to see how they were, and the cake donut itself is pretty good. I think Derek rates them better than Dunkin but not as good as Krispy. I also realized that the ones I brought to the party had 2 tablespoons of baking powder, and the recipe only called for 2 teaspoons, so sorry to anyone that ate them and may or may not have been disgusted... 

Also I really want to say thank you to all the new followers and readers that I've had lately, I appreciate it more than you know! 

Ingredients: 
2 cups cake flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs lightly beaten
2 tbsp butter, melted

Directions: 
Preheat oven to 425°. Sift together dry ingredients. In a separate bowl, mix together wet ingredients. Then mix the two together until just combined, and then fill your donut pan until the cavities are 2/3 full. Bake in preheated oven for 7-9 minutes or until tops spring back when you touch them. They will not get very dark in color. Let cool in pan for 4-5 minutes before removing from pan, dip in icing of choice, add sprinkles if wanted, and then transfer to a wire rack to cool. Best eaten immediately.

Icing: 
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp milk
food coloring (optional)

Directions:
Mix together until you get the desired consistency.