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.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
