These baked cake doughnuts are light and fluffy and taste just like the deep-fried versions, but with far fewer calories! Each doughnut comes in at 4 Weight Watchers Smart Points, or 5 Smart Points for the iced versions.
Pre-heat oven to 220C/425F/Gas mark 7. Spray the doughnut pan with cake release or cooking spray.
Add all the dry ingredients to a mixing bowl and stir; add the wet ingredients and beat until JUST combined, do NOT over mix.
Fill each pan cavity with the batter 2/3 full and bake for 7 to 8 minutes, or until the doughnuts have risen, are golden brown and are springy to the touch.
Allow to cool in the tin for 4 to 5 minutes, then turn out; for cinnamon sugar coated doughnuts, place the mixture in a large bag or bowl and add each doughnut to the bag or bowl to coat. You need to do this whilst they are still warm, so turn the doughnuts out of the tin after just 1 minute.
Ice the doughnuts with chosen icing once completely cool. To make the icing, mix all the ingredients together to make a thick but spoon-able paste. Drizzle over the top of the doughnuts and decorate immediately.
Doughnuts can be frozen before icing and once they are cool.
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