• Preheat the oven to 350 °F (177 °C). 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. Make a well in the center of the dry ingredients.
  2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon kosher salt
• Add the buttermilk, eggs, vanilla, and butter to the well. Whisk until combined. Do not over mix.
  2 teaspoons vanilla extract, ¾ cup buttermilk, 2 eggs, 2 tablespoons butter
• 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 a 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 5 minutes before removing.

To make 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 slightly runny but not so much that it drips off. It should have a thick consistency.
  2 cups powdered sugar, 1 teaspoon vanilla extract, 2 to 3 tablespoons milk depending on the consistency you want, Food coloring
• You may use a piping bag or the plastic squeeze bottle to add the icing. Pipe the icing clockwise and leave them to set.
• Melt your white chocolate in 20 second bursts in the microwave or on the stove over a pan of hot water.
  ¼ cup white chocolate chips
• 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.