Cinnamon - Sugar Mini Doughnuts

Another recipe from 'Little Treats'. I was thinking of making either muffins or something with yeast, and this recipe kind of seemed like a little bit of both; doughnut meats muffin. "Made in a mini size so they are even more delicious, who can resist the softness of fresh doughnuts, and the fun of licking the cinnamon sugar off your fingers when you have finished your little treats." Rating: 4- out of 5.



Cinnamon - Sugar Doughnuts: Little Treats

Ingredients for doughnuts cakes:
- ½ cup butter (90g)
- ½ cup superfine sugar (100g)
- 1 egg, beaten
- 1 ½ cups all-purpose flour (175g)
- 1 teaspoon baking powder (5ml)
- A pinch of salt
- ¼ teaspoon nutmeg (1,5ml)
- 1 teaspoon vanilla extract
- ½ cup milk (120ml)

Ingredients for coating:
- ½ cup butter (90g)
- ½ cup superfine sugar (100g)
- 2 teaspoon ground cinnamon (10ml)

Instructions:
- Preheat the oven to 350˚F (180˚C). Lightly grease two 9-hole mini muffin tins.
- To make the doughnut cakes, cream together the butter and sugar until light. Beat in the egg, a little at a time, beating well after each addition. Sift the flour, baking powder, salt and nutmeg into a bowl. Add a third to the creamed mixture and stir until almost mixed. Stir the vanilla into the milk, then pour half into the mixture and stir briefly.
- Stir in half of the remaining flour mixture, followed by the rest of the milk and ending with the rest of the flour. Mix until just combined.
- Divide the mixture between the prepared tins and bake for 12 minutes until firm. Leave in the tins for a few minutes, then turn out and transfer to a wire rack to cool.
- To make the coating, melt the butter, then pour into a bowl. Mix together the sugar and cinnamon in another bowl.
- Roll each doughnut cake first in the butter and then in the cinnamon sugar until thickly coated.