Donut Cupcakes

FOR THE DONUTS

12 oz (24 TBS) unsalted butter
1-3/4 cups sugar
4 large eggs
6 cups all-purpose flour
1 TBS plus 2 tsp. Baking powder
½ tsp baking soda
1 – ¾ tsp salt
1 tsp. Nutmeg
1- 2/3 cups milk
¼ cup buttermilk

FOR DIPPING

16 TBS unsalted butter
2 cups sugar
2 TBS ground cinnamon

To make the cupcakes: Heat oven to 350. In a large bowl cream together butter and sugar. Beat in eggs, one at a time until just mixed in. Sift together flour, baking powder, baking soda, salt and nutmeg. Combine the milk and the Buttermilk. With a wooden spoon mix a quarter of the flour mixture into the creamed butter mixture, then mix in a third of the milk mixture. Continue alternating the dry and the wet ingredients, ending with dry. Mix until well-combined and smooth but don’t over mix. Grease and flour standard muffin pans. Scoop in about ½ batter into each tin and bake until firm to touch 30-35 minutes.

TO FINISH:
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the cupcakes are just cool enough to handle remove them from the tin and brush the sides and top with melted butter and then roll them in the cinnamon sugar.

Makes about 1 ½ dozen. ( You can cut the recipe in half and use mini muffin tins instead)