CUPCAKE DONUT CROSS – CRONUT
These are perfect for breakfast – quick to assemble and fuss free to cook. I’m not a muffin lover, no matter how they are made they just are a burden to eat. They are too big and too dry and after I am half way through one I have had enough of the taste.
These are small, moist and have an interesting texture that’s a bit of a cross between a cupcake and a donut, and they have an interesting centre, and they are small. What is not to like.
Ingredients –
makes 6, works if the recipe is doubled – these are much smaller than muffins
- 1 egg
- 80 ml Milk
- 40 ml Vegetable Oil or melted butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch salt
- 75 g caster sugar
- 100 g Plain Flour
- 2 tsp baking powder
For the filling
- personal choice – try Jam, Marmalade (my favourite), Nutella – choc chips didn’t work very well.
Method
-
- Line the silicone cupcake cases with paper cases and preheat the oven to 175C. If using a steam oven set it to hot air humid or similar.
- Add oil, milk, vanilla, sugar, cinnamon salt and egg to a bowl, using a whisk mix to a smooth consistancy.
- Add flour and mix until just combined (don’t over mix, you don’t want to work the gluten)
- Add a tablespoon of the batter mix to each cupcake case and tap the tray on the bench to ensure the mixture covers the base of each mould.
- Add a teaspoon of the filling of choice to the centre of each cupcake keeping it in the middle of the batter.
- Use the remaining batter add another tablespoon of batter on top of each to completely cover the filling.
- Sprinkle with a generous amount or sugar.
- Place in the oven bake for 20 minutes.
- Let them cool briefly as the filling may still be hot but enjoy while still warm.
- They are moist enough to not need butter, the little bit of filling adds flavour, texture and moisture. These are so good for such minimal effort.