This morning Troy reminded me I needed to cook something for him to take to work tomorrow for morning tea. Normally I jump at the opportunity to bake anything, but with my parents visiting, who also happen to have caught a nasty flu following their month long cruise to celebrate their retirement, the last thing I wanted to do was slave away in the kitchen leaving them neglected.
In under 20 minutes I had two batches of these mini doughnut cupcakes baked and cooling on the kitchen bench. Warm from the oven, coated in cinnamon sugar, they taste just like a mini doughnut, without all the effort.
These cupcakes are so simple. It’s simply a case of throwing all the ingredients in the food processor, turning it on, letting it do it’s work, and then dividing it between some mini cupcake pans and baking for 9 minutes. Hot from the oven they are tossed in cinnamon sugar and then left to cool. That is if you can resist the allure of eating these mini doughnut cupcakes straight from the oven…I know I couldn’t.
- 250g (2 cups) plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 200g (7 ounces) caster sugar
- 175g (1½ sticks) unsalted butter, at room temperature
- ⅔ cup sour cream
- 2 eggs
- 2 tsp vanilla extract
- CINNAMON SUGAR COATING:
- ⅓ cup caster sugar
- 1 tsp ground cinnamon
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and grease two 24 cup mini muffin pans.
- Place all the ingredients into the food processor and process until a smooth, thick batter is formed and all the ingredients are blended. Divide the mini muffin tins and bake for 9 minutes or until the cupcakes spring back when lightly pressed.
- While the cupcakes are baking place the cinnamon and sugar in a bowl and stir until well blended. Toss the cupcakes warm cupcakes in the cinnamon sugar before placing on a wire wrack to cool.
- Best enjoyed warm.