Cinnamon Doughnut Mini Cupcakes
By Jody AllenThese Cinnamon Doughnut Mini Cupcakes are just as delicious as they sound.
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!
serves
12time needed
prep cookingredients
9difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 42g serve |
Qty per 100g |
|
| Energy | 1143kJ | 2727kJ |
| Protein | 5.2g | 12.4g |
| Fat,total | 1.23g | 2.92g |
| -saturated | 0.42g | 1.01g |
| Carbohydrate | 29g | 69g |
| -sugars | 0.46g | 1.11g |
| Dietary Fibre | 4.51g | 10.76g |
| Sodium | 100mg | 239mg |
Ingredients
- 1 1/4 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 1/2 tsp Cinnamon
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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.