The Sugared Donut Cupcake
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/2 tsp ground nutmeg
1 tsp cinammon (soft mexican)
1/4 cup vegetable oil
3/4 cup milk
2 tbsp vanilla paste
3 tbsp butter, melted
1/2 cup sugar, for rolling 1/2 granulated and 1/2 extra fine
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Melt Nutella in micro for 22 seconds (no more) and drizzle with a fork when cupcake is cool for that chocolaty hazelnut goodness!
From the Best thing I ever ate, and an adaptation of mine!
Makes 10 generous cupcakes (1 cup capacity tin cavities size 70 liners)
Adorable in our new red gingham liners Imported