I’ve been awake since 4:30am. Yes, you read that right. I’m not sure whether it’s because I took my Ambien too early (I didn’t think so, it was 10:30pm or so), or I took the Phentermine too late (I took it at 2pm, which is before my normal time), or some kind of weird new illness that I’ve decided to pick up along the way, but I was up way before I intended to be. I was going to work on a pair of yoga socks until I had to get ready to work, but I’ve been hurting a lot lately so that wouldn’t work. Then I started thinking about what today’s blog topic was going to be…
As usual, I had no idea. None. In general, I usually don’t have a clue what I’m going to write about until I actually sit down to write. But once I started thinking about it this morning, it actually came to me pretty easily.
I found a recipe on Facebook last night for muffins that taste like donuts. Wait a tick… Muffins, that taste like donuts????? How much better could it possibly get?? NONE, that’s the answer. And in looking at it a second time this morning, I realized that I actually had all the ingredients I needed. So there you have it; I’m going to bake some freaking muffins that taste like donuts, take pictures of them, and write a freaking blog about it! Genius! I am making one alteration though (more than one, but this is the most important) and calling them cupcakes, because I like cupcakes more than I like muffins. They’re cute. So here we go!
Donut Cupcakes
**First of all, this isn’t my recipe. You can find the picture of the recipe I used at the bottom of this post. I will write it all out for you up here though. And, pictures!!**
I used powdered milk because we don’t keep regular milk in the house. It works just as well.
1 3/4 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 c vegetable or canola oil
3/4 c white granulated sugar
1 egg
3/4 c milk
The first thing you are going to do is preheat your oven to 350 degrees. Then mix all the dry ingredients together, with the exception of the powdered milk if you’re using it because that will end up being a liquid. It looks like this:
Not really much to look at yet.
Turns into a cup of liquid milk
1/3 c powdered milk
Mix the liquids into the dry ingredients, making sure that you don’t over mix. They should be somewhere between smooth and lumpy, but if you’re hand-mixing them like I did you shouldn’t worry much about over mixing. It ends up looking like this:
Prepare your muffin tin with liners, and spoon the mixture into the tin. You want each liner to be about half to three quarters full of batter. 
The mixture was just the right amount for 12 cupcakes. My liners were a bit big, so you can see that they folded up a bit, but I’m not concerned about that. You can, of course, make these in mini muffin tins and you’ll end up with more. Plus, that would be super cute!!
Put your muffin tin in the oven and set your timer for 20 minutes. The recipe says to bake for 20-25 minutes, but for mine 20 minutes was perfect. While they are baking, mix up the topping. For that you will need:
1/2 c butter
1/4 c white granulated sugar
1/4 tsp cinnamon
I put the mixture on top of my stove so it wouldn’t harden, and I let the cupcakes bake for the rest of the 20 minutes. Once the timer went off, I stuck a toothpick in the middle of a couple of the cupcakes to make sure they were fully baked (they were!), and then I flipped them out onto a paper towel. Dip each cupcake into your butter/sugar/cinnamon topping, and voila!! You’re all done!
I’ve eaten one of these, and they are SUPER delicious! And did you know that Monday is National Cupcake Day? I didn’t either, but I’m celebrating it a bit early anyway because I’ll be packing for Dallas all day Monday.
Anyway, here’s the recipe (from a post by Louise’s Country Closet):
If you make these let me know, I’d love to see how yours turn out! Happy Thursday all!
Random Musings 