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

1. 1. 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.
   2. Add oil, milk, vanilla, sugar, cinnamon salt and egg to a bowl, using a whisk mix to a smooth consistancy.
   3. Add flour and mix until just combined (don’t over mix, you don’t want to work the gluten)
   4. 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.
   5. Add a teaspoon of the filling of choice to the centre of each cupcake keeping it in the middle of the batter.
   6. Use the remaining batter add another tablespoon of batter on top of each to completely cover the filling.
   7. Sprinkle with a generous amount or sugar.

1. Place in the oven bake for 20 minutes.
2. Let them cool briefly as the filling may still be hot but enjoy while still warm.
3. 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.