I made these Gluten Free Mini Cinnamon Doughnut Cakes a few weeks ago and I’ve been dying to make another batch ever since! Coincidentally, I happened to bake these on National Doughnut Day. Who knew there was such a day?
I also have to admit I miss normal cinnamon doughnuts. We used to get them fresh and hot from the bakery when I was little.So I now have motivation to try making a batch of gluten free cinnamon doughnuts. If you have a recipe for them please send it my way?!
A special thanks to the queen website once again for the original recipe. I halved it and modified it to be gluten free.
Thanks for reading, hope you’re all having a great week!
- 130 g gluten free plain flour
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1 tsp vanilla bean paste
- 40 g unsalted butter, melted
- 175 g caster sugar
- ½ egg, lightly beaten
- 95 ml full cream milk
- 60 g unsalted butter, melted
- 80 g caster sugar
- ½ tsp ground cinnamon
Preheat oven to 190°C and grease a mini muffin tray.
Sift together flour, baking powder, salt, and cinnamon. In a separate bowl, mix together vanilla, butter, sugar, egg and milk. Then combine the wet and dry ingredients, mixing until just combined.
Fill 16 mini muffin holes with the mixture until they're level with the muffin tray (approximately 1 tablespoon) and bake for 10 minutes or until cooked through.
Combine cinnamon and sugar in a cup or bowl. While muffins are still warm, brush tops with melted butter and then dust with the cinnamon mixture.