Little Gem Cupcake Donuts
By: Sadie Whitley
Published: Wednesday, April 14, 2010 - 4:17pm

Ingredients




Ingredients:
1 cup cake flour
1/2 cup rice flour
1/2 cup organic natural cane sugar
1/8 teaspoon cinnamon
dash nutmeg
1 tablespoon baking powder
3/4 cup organic vanilla soy milk (vanilla flavored)
1 whole egg, beaten
2 tablespoons unsalted butter, melted
One large straw

Preparation

1 Preheat oven to 425F 2 Butter the inside of a mini cupcake pan. 3 In a mixing bowl, add all dry ingredients and mix well. 4 Add milk, egg and melted butter and mix until well blended.   Fill each cupcake cup 1/2 full. 5 Bake about 6-8 minutes. 6 To test touch the cake; if you lightly press on cake and if it springs back, it is done. 7 Do not brown tops. 8 Remove from oven and place on cookie cooling rack (keep the cupcakes in the pan for a few minutes before you remove them). 9 Take a large straw and poke through the center of the cupcake to create a whole in the middle. 10 Remove from pan and add glaze, sprinkles or any topping you would like to your Cupcake Donuts. I used a vanilla glaze made with powdered sugar.

About


I created this recipe at a whim.  I love donuts, but I cannot eat them as they are fried, and I love cupcakes.  I was playing around in my kitchen and these little treats came to life.  I love the combination of the soy milk added to this recipe and the rice flour; it adds a little more sweetness without the guilt.
Variations: Tablespoons of the following to create a different flavor:
-Add Belgium Chocolate powder to make chocolate cupcake
-Chai Tea instant powder
-Green Tea instant powder
-Instant Coffee (blend instant coffee in the soy milk)