Little Gem Cupcake Donuts

Photo: Sadie Whitley

Ingredients

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 (vanilla flavored)

1 whole egg, beaten

2 tablespoons unsalted butter, melted

One large straw

Preparation

Preheat oven to 425F

Butter the inside of a mini cupcake pan.

In a mixing bowl, add all dry ingredients and mix well.

Add milk, egg and melted butter and mix until well blended. Fill each cupcake cup 1/2 full.

Bake about 6-8 minutes.

To test touch the cake; if you lightly press on cake and if it springs back, it is done.

Do not brown tops.

Remove from oven and place on cookie cooling rack (keep the cupcakes in the pan for a few minutes before you remove them).

Take a large straw and poke through the center of the cupcake to create a whole in the middle.

Remove from pan and add glaze, sprinkles or any topping you would like to your Cupcake Donuts. I used a vanilla glaze made with powdered sugar.

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About

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)