I like cinnamon. I like doughnuts. I like cupcakes. Therefore I like cinnamon doughnut cupcakes!
I’ll get the disclaimer out of the way early. These are not doughnuts. They just remind me of the hot cinnamon doughnuts I used to get at Bognor Regis beach when I was younger. As no frosting is required they’re quick to make and are super yummy whilst still warm from the oven, just like the doughnuts from my childhood.
The recipe uses my Basic dairy and egg free sponge recipe.
2-3 tablespoons ground cinnamon
Approx half a cup of light brown granulated sugar
1-2 tablespoons Olive oil
1. Make as per Basic dairy and egg free sponge recipe. At step 3 add 1 tablespoon of cinnamon with your flour.
2. While the cakes are baking, mix together the light brown sugar and 1-2 tablespoons cinnamon in a small dish or bowl (must be larger than the circumference of your cakes). These amounts are approximate and you can add more or less cinnamon depending on how you like the taste. If I end up mixing too much cinnamon sugar, I keep the leftovers in a Tupperware container ready for next time. Pour the olive oil into a small dish or bowl.
3. Once baked and still warm, brush the olive oil onto the top of each cake with a pastry brush, then dip into the cinnamon sugar mixture.
4. Leave to cool or eat straightaway!!
I’d love to know how you get on and what you think of these little gems (that are my 87 year old Nan’s favourites). Happy baking!!