• Preheat the oven to 350 degrees. Spray the molds with non-stick spray and set them aside.
• In a large bowl, add the flour, sugar, baking powder, and salt. Mix until combined.
• Add the milk, eggs, vanilla, and butter to the dry ingredients. Beat until combined. Do not over mix.
• Fill each pan cavity with about ⅔ full, so they do not overflow. My suggestion is to use the plastic bottle for a cleaner and more even filling, or you can also use the piping bag.
• Bake for 8 to 10 minutes or until the top of the donuts bounces when you touch. Let them cool in the pan for 5 minutes before removing.

For the Icing:

• Combine the powdered sugar and vanilla. Then add the milk in little by little and food coloring if you are using it. You need it to be runny but not so much that it drips off. It should have a thick consistency.
• You may use a piping bag or a plastic squeeze bottle to add the icing. Pipe the icing clockwise and leave them to set.
• Melt your chocolate in 20-second bursts in the microwave or on the stove over a pan of hot water. Once melted, add a few drops of food coloring and mix well.
• Place your donuts on parchment paper and drizzle a bit of melted chocolate into the pattern of your choice.
• Add sprinkles and edible glitter to your drizzled icing right away before it hardens.
• Note: The consistency of the icing can be adjusted by adding in extra milk or powdered sugar, depending on if it is too thick or too thin.