Preheat the oven to 180 degrees C (350F) and grease a mini doughnut tin (I've recently found Wilton Bake Easy Spray and I can't live without it now!). Unless you have 2 tins, you'll have to bake in batches.

Sift the flour and baking powder together into a medium sized bowl and leave to one side.

In a separate medium sized bowl whisk the egg and sugar together until light and frothy. Add in the milk, vegetable oil and vanilla extract and mix until well combined.

Add in the dry ingredients and mix until well combined and smooth, no need for a mixer, just mix by hand.

Fill each hole in your doughnut tin 3/4 full.

Place in the oven for 7-9 minutes (mine needed 8) until risen and springy to the touch. They should only be very lightly golden.

Leave for 2 minutes before removing from the tin and placing on a wire rack to cool completely.

If you have batter leftover, repeat the above steps until all the batter is used.

Once the doughnuts are cooled completely, it's time to make the glaze!

Sift the icing sugar into a medium sized bowl and then add in the milk and vanilla extract. Mix until you have a smooth glaze. It should be runny, but stiff enough not to just fall off of the doughnuts completely.

Add in the food colouring, a few drops at a time and mix until you reach the required colour.

You can either dip the doughnuts into the glaze or place a kitchen towel under your wire rack and spoon the glaze over the doughnuts. I spooned the glaze over, but whichever method is fine :)

Once you've glazed all of the doughnuts, go sprinkle crazy! Leave to set for an hour before placing in an airtight container.

Doughnuts are best eaten the day you make them, but will be OK the next day.