Make the donuts

1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Add the butter, sugar, egg, milk, sour cream and vanilla to a large bowl and whisk together until well combined.
4. Add the dry ingredients to the wet ingredients and whisk together until just combined. Do not over mix.
5. Spoon or pipe the batter into the donut pan. A Ziplock bag with a corner cut off makes it really easy. Fill each donut about halfway full, or about 43 grams.
6. Bake for 7-9 minutes or until the edges are just starting to brown and a toothpick inserted comes out clean. Let donuts cool in the pan for 2-3 minutes, then remove to a cooling rack to cool completely.
7. To ice the donuts, first chose which icing you want. Each makes enough to cover 6-8 donuts, so if using just one or two icings, you may want to increase the amounts. Let the donuts set for a few minutes after icing, then serve. The icings can take an hour or two to dry fully, if you want to be able to stack them. Store in an airtight container for up to 2 days.

To make the chocolate icing

1. Add the chocolate chips, butter, cream and corn syrup to a medium sized bowl. Heat in the microwave for 15-20 seconds, then stir well. Continue heating in 15 second increments until the mixture is melted and smooth.
2. Dip the top of the donuts into the chocolate icing, one at a time, then lift the donut and shake off any excess. Set donuts on parchment paper or cooling rack to dry and add sprinkles, if desired. If dipping them is difficult, the icing may be a little thick. You could add a little more cream, or use a knife or spatula to spread the icing on top.

To make the vanilla icing

1. Add the powdered sugar, corn syrup, cream, butter and vanilla extract to a medium sized bowl. Whisk together until well combined and smooth. Add additional cream, as needed, to the get the right consistency (which should be a little like glue or a touch thicker).
2. Dip the top of the donuts into the vanilla icing, one at a time, then lift the donut and shake off any excess. Set donuts on parchment paper or cooling rack to dry and add sprinkles, if desired. If dipping them is difficult, the icing may be a little thick. You could add a little more cream, or use a knife or spatula to spread the icing on top.

To make the glaze

1. Add the powdered sugar, milk and vanilla extract to a medium sized bowl. Whisk together until well combined and smooth. Add additional milk, as needed, to the get the right consistency. It should be relatively thin, since you want it to easily drip off of the donut and not be too thick.
2. Dip the top of the donuts into the glaze, one at a time, then lift the donut and shake off any excess. Set donuts on parchment paper or cooling rack to dry. If dipping them is difficult or the excess doesn’t come off easily, the glaze may be a little thick. You could add a little more milk to thin it out. If it’s too thin, add a touch more powdered sugar.