• Preheat oven to 350F. Prepare two mini donut pans by greasing liberally with vegan butter.

For the donut batter

• Prepare your two Ener-G eggs in a small bowl and set aside.
• In a large mixing bowl, cream together butter and sugar.
• Whisk in egg replacer and vanilla extract until incorporated.
• Sift in baking powder, salt, all-purpose flour, and nutmeg and whisk. Add soy milk and whisk until all ingredients are combined.
• Fold in 1 tbsp of vegan sprinkles. Transfer batter to a piping bag fitted with a large circle tip. (It should be about the same diametre as the radius of your donut cavities.
• Bake for 15-17 minutes, until the edges are golden and have pulled slightly from the pan.
• Let cool on a wire rack for 2 minutes, then remove from pan to continue cooling. Wash and grease your pans, then pipe the remaining batter in to bake again for 15-17 minutes.

For the frosting:

• Whisk together vanilla extract, water, and icing sugar until combined. It should be quite thick but still sort of runny.
• Dip your donuts and add a little sprinkle of funfetti, and let the icing set for about 5 minutes.
• Enjoy! Store donuts in an airtight container, with parchment in between the layers (otherwise the donuts will kinda stick to each other)