Ingredients
1cupflourall-purpose
2tbspsugar
¼tspsalt
1tspbaking powder
½tspbaking soda
2tbspolive oilor canola or melted coconut oil
1pclarge egg
2tsppure vanilla extract
½cupunsweetened almond milkor low fat/skim milk
¼cupsugarfor coating
⅓cupcream cheese
2tbspicing sugar
2tbspstrawberry jamor jelly
Preparation
Preheat oven to 350 degrees F. Spray a 24-count mini muffin pan with cooking oil spray; wipe over excess with a paper towel and set aside. Alternatively, use a cake pop tray or cake pop maker.
In a large bowl, whisk all of the dry ingredients together. Make a well in the center and add the oil, egg, vanilla, and milk. Whisk the batter until smooth and lump-free.
Spoon the batter into each muffin hole. Bake for 10 to 15 minutes, or until they are golden in color and a toothpick inserted into the center of a donut comes out clean.
Allow them to cool for 5 minutes. While they’re still warm, gently roll each donut hole into the sugar until evenly coated.
While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar.
Beat until smooth and combined. Add the strawberry jam, jelly, or topping and mix through slowly until creating an almost marble/swirl effect.
Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand.
