Little Gem Cupcake Donuts
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)
Total Steps
10
Ingredients
13
Tools Needed
5
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
- 1 whole egg, beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Belgium Chocolate powder(optional)
- 1 tablespoon Chai Tea instant powder(optional)
- 1 tablespoon Green Tea instant powder(optional)
- 1 tablespoon instant coffee(optional)
Instructions
Step 1
Preheat oven to 425F.
Step 2
Butter the inside of a mini cupcake pan.
Step 3
In a mixing bowl, add all dry ingredients and mix well.
Step 4
Add milk, egg and melted butter and mix until well blended. Fill each cupcake cup 1/2 full.
Step 5
Bake about 6-8 minutes.
Step 6
To test doneness, lightly press on the cake; if it springs back, it is done.
Step 7
Do not brown the tops of the cupcakes.
Step 8
Remove from oven and place on a cookie cooling rack. Keep the cupcakes in the pan for a few minutes before you remove them.
Step 9
Take a large straw and poke through the center of each cupcake to create a hole in the middle.
Step 10
Remove from pan and add glaze, sprinkles or any topping you would like to your Cupcake Donuts.