Add 1/2 the flour mixture to the butter mixture and stir just until the flour spots are gone - do not over mix.
Add the buttermilk and stir until combined.
3/4 cup buttermilk
Add the remaining half of the flour mixture and again stir just until there are no dry spots but do not over mix.
Spilt batter evenly among the number of bowls you want different colors. Add food coloring to the bowls and mix until you achieve the color you want.
gel food coloring
Fill prepared mini-donut pans about 3/4 full with colored batter. Bake for 10-12 minutes or until a toothpick comes out clean and the donuts are no longer sticky to the touch.
Allow to cool in the pan for five minutes then remove to a wire rack to cool completely.
For the Icing
Mix water and powdered sugar together and beat together until smooth.
1 cup powdered sugar, 1-2 TBS water
Once donuts are cooled, dip gently into the icing and sit on piece of parchment paper to dry. Top with colored sprinkles while icing is still wet.
Try out different toppings! These would be delicious with Fruity Pebbles, drizzled with chocolate, or really topped with anything!Store any leftovers sealed in an airtight container for up to two days (but they are better fresh).Make your icing glaze thicker than you thick it needs to be so that it doesn’t just run right off the donuts. I always err on the side of thicker is better for these.Freeze the donuts before glazing them in a freezer safe airtight container. They can be frozen for up to three months and just brought to room temperature to enjoy when you’re ready.