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Cupcakes help to make cake more portable, either in a packed lunch or just the right size for little toddler hands in need of a quick jolt of sugar.
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Mini Doughnut Cupcakes
by the Editors of Easy Home Cooking Magazine
Mini Doughnut Cupcakes
Yield: Makes about 24 cupcakes
Ingredients:
1
cup sugar
1-1/2
teaspoons ground cinnamon
1
package (18-1/4 ounces) yellow or white cake mix, plus ingredients to prepare mix
1
tablespoon ground nutmeg
Preparation:
1.
Preheat oven to 350°F. Grease and flour 24 mini (1-3/4-inch) muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
2.
Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
3.
Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
4.
Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.
Tip:
Save any remaining cinnamon-sugar mixture to sprinkle on toast and pancakes.
This recipe appears in: Cupcakes
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Mini Doughnut Cupcakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/mini-doughnut-cupcakes-recipe.htm> 16 May 2008.
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