Summary
Servings
12
Time Needed
10 mins Prep
15 mins Cook
Ingredients
9
Difficulty
Easy
Ingredients
1.25 cups
Plain Flour
1/2 cup
Caster Sugar
1 tbsp
Baking Powder
1/2 tsp
Salt
1 tsp
Mixed Spice
3/4 cup
Milk
1/4 cup
Apple Cider Vinegar
1/3 cup
Butter
melted
1.5 tsp
Cinnamon
Nutrition Information
Qty per
Qty per
Energy
2.0177083333333kcalcal
4.8124749686705kcalcal
Protein
0.030208333333333gg
0.072050477073538gg
Fat (total)
0.032291666666667gg
0.077019475492403gg
- saturated
0.12166666666667gg
0.2901895076617gg
Carbohydrate
0.49083333333333gg
1.1706960274845gg
- sugars
0.2975gg
0.70957297421388gg
Dietary Fibre
0.155gg
0.36969348236353gg
Sodium
0.778125mgmg
1.855920909446mgmg
Nutritional information does not include the following ingredients: plain Flour, Salt, Butter, Cinnamon
Please Note - Nutritional information is provided as a guide only and may not be accurate.
These Cinnamon Doughnut Mini Cupcakes are just as delicious as they sound.
It’s so good, so addicting! I’ve had to hide them from the kids..
If you don’t have a doughnut machine at home these are the next best thing to the hot, fresh doughnuts from the shop!
Method
Preheat oven to 180 degrees.
Combine flour, sugar, baking powder, salt and mixed spice in a large bowl.
Add the milk, vinegar, butter, oil and egg. Mix well.
Fill cupcake cases or greased tray 3/4 full.
Bake for 15-20 minutes or until lightly golden on top.
In a small bowl, combine sugar and cinnamon for topping.
While still warm, brush each cupcake with melted butter then sprinkle with cinnamon-sugar topping.
Recipe Hints and Tips:
Cinnamon Doughnut Cupcakes are suitable to freeze for up to two months.
Decorate with whipped cream.
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