Donuts
• Cake Flour | --- | 2 cups, sifted
• Granulated Sugar | --- | 3/4 cup
• Baking Powder | --- | 2 teaspoons
• Salt | --- | 1 teaspoon
• Buttermilk | --- | 3/4 cup
• Eggs | --- | 2, lightly beaten
• Vanilla | --- | 1 teaspoon
• Butter | --- | 2 tablespoons, melted
• Non-Stick Vegetable Pan Spray | --- | as needed

Peanut Butter Glaze
• Confectioners' Sugar | --- | 1 cup
• Creamy Peanut Butter | --- | 1 tablespoon
• Milk | --- | 2 tablespoons
• Vanilla | --- | 1/2 teaspoon

1. Preheat oven to 425F. Spray Donut Pan with vegetable cooking spray
2. Make the donuts: In large bowl, sift together flour, sugar, baking powder, and salt.
3. Add buttermilk, eggs and butter to dry ingredients. Beat until just combined.
4. Fill each pan cavity approximately 2/3 full.
5. Bake 7-9 minutes or until the tops of the donuts spring back when touched.
6. Let cool in pan 4-5 minutes before removing.
7. Make the glaze: In a medium bowl, combine the peanut butter, milk and vanilla with a whisk until fairly smooth.
8. Add in the confectioners’ sugar until combined.
9. Mix donut glaze in a bowl larger than the donuts.
10. Pick up donuts and dunk upside down into the glaze until coated as much as desired, letting some excess drip off.
11. Set donuts glazed side up, on a cooling rack with parchment beneath to catch drips until set.
12. For the topping: Let the glaze set and then drizzle with Wilton Chocolate Brownie Batter Dessert Drizzle. If desired, finish with chopped peanuts and or mini peanut butter cups.