Doughnut Cupcakes = the perfect combination! These are totally amazing! Seriously, the best combination ever.  These are great as a treat or just with a cuppa and they freeze really well making them perfect for lunchboxes.

Related recipe: vanilla bean paste (you really need to make this!)

 

 

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 12 Approx

Ingredients

Thermal cooking method

  • 12 baking tin paper cups
  • 120 g butter
  • 200 g sugar
  • 2 egg
  • 1 tsp. vanilla bean paste
  • 550 g self-raising flour
  • 350 g milk
  • 2 tbsp. melted butter
  • cinnamon sugar - 1/2 cup sugar mixed with 1 tsp cinnamon

Instructions

Thermal cooking method

  1. Pre-heat oven to 180ºC and line a 12 hole muffin tin with paper cups.
  2. Add the butter and sugar to the mixing jug and cream until pale, approx. 30-40 seconds/speed 4. This is best if the butter is soft.
  3. Scrape down sides and repeat for a further 10 seconds if needed.
  4. Add eggs and vanilla to the mixing jug and beat well, 20 seconds/speed 3.
  5. Add half the flour and half the milk to the mixing jug and mix 10 seconds/speed 4. Add the rest and repeat. You may need to use your spatula to mix the last little bit.
  6. Spoon mix into your paper cups and cook for approx. 15 minutes, or until a skewer comes out clean.
  7. While still hot, baste with melted butter and sprinkle the cinnamon sugar over the top. You want a nice thick layer.
  8. Serve either warm or cold. Enjoy!
  • 12 Approx