Mini Doughnut Cupcakes Recipes

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 24 minit (1 3/4 inch) muffin pan cups. Combine sugar and cinnamon in small bowl.
• Mix cake mix, water, oil and eggs according to package directions, stir nutmeg into batter. Fill prepared muffing cups two-thirds full.
• Bake about 12 minutes or until lightly browned and toothpick inserted into centers come out clean.
• Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated.
• Save any remaining cinnamon-sugar mixture from this recipe to sprinkle on toast or pancakes.

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
• Place the sugar, flour and baking soda in a bowl and combine.
• In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
• Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
• While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.