Easy baked donuts - Recipe

Ingredients
For the doughnuts:
¼ cup canola oil
½ cup Green Valley lactose free sour cream (or regular sour cream)
1 large egg
½ cup sugar
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla extract

For the frosting:
½ cup semi sweet chocolate chips
2 tablespoons Earth Balance Buttery Sticks (or regular butter)
2 tablespoons light corn syrup
¼ teaspoon vanilla extract

Preparation
1. Preheat oven to 350 degrees. Spray a 6-cavity donut pan with nonstick cooking spray.
2. In a medium bowl whisk together the oil, sour cream, egg, vanilla extract and sugar. (Measure the oil in a 1-cup measuring cup then transfer it to the bowl. Use the same measuring cup for the sour cream. The oil coats the measuring cup so the sour cream releases easily). Stir in the flour, baking soda and salt. Mix to combine ingredients well.
3. Transfer batter to a quart sized bag. Snip a very small piece off of the corner of the bag. Pipe the batter into the donut pan filling each cavity about ¾ full. You may not use all of the batter. If there is too much batter in the pan the donut holes will close up as they bake. Bake for 10 minutes. Test for doneness with a toothpick. If the donuts need to bake longer set your timer for another 1 -2 minutes. The donuts will be browned on the bottom side and very light golden on the top. Allow donuts to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
4. Combine all of the frosting ingredients in a pan and heat over medium-low heat until everything is melted. Whisk the frosting to ensure it is smooth. Remove from the heat and transfer to a small bowl, just wide enough to dunk the donuts in. I usually let the frosting cool for about 15 minutes before I frost them. You may also melt all of the ingredients in the microwave (stop and stir often).
5. Dunk the top of the donuts in the frosting and place on a wire rack (use foil under the rack to catch any drippings). Sprinkle with decorations if desired. Let frosting set for 15 minutes before serving.