110g -  plain flour

20g - Mealworm Powder

70 g - caster sugar

1 teaspoon baking powder

2 tablespoons  (28 grams) butter melted

1 egg

100 ml skim milk feel free to use full fat milk

1 teaspoon vanilla extract

Method For the Doughnuts

 1. Preheat the oven to 175 degrees C (350 degrees F).
 2. Spray a donut pan with cooking spray and set aside.
 3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
 4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
 5. Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.

 6. Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.

 7. Place the pan in the oven and bake for 8 to 10 minutes.
 8. Remove from the oven and transfer the donuts onto a wire rack until cool enough to handle but still warm.

Make the glaze

 9. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
 10. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached. You can add food colouring at this stage if you wish.



 11. Dip the warm donuts in the vanilla glaze, return to the wire rack, and immediately top with sprinkles. Allow glaze to set at room temperature for about 30 minutes before stacking or serving.