Sugar Donut Cupcakes

20something Cupcakes

3/4 cup sugar

1 large egg

1 1/2 cups cake flour*

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 vegetable oil (I used canola oil)

3/4 cup buttermilk**

1 tsp vanilla extract (I used vanilla powder)

3 tbsp butter, melted

3/4 cup sugar, for rolling

Preheat oven to 350F.  Lightly grease muffin tin with cooking/oil spray.

In a large bowl, beat the sugar and egg together until light in colour.

In a small bowl sift the flour , baking powder, salt, nutmeg and vanilla powder (if using).  Add the dry ingredients into the egg mixture and stir to combine.  Add the oil, buttermilk and vanilla extract (if using).  Stir until just combined being careful not to overmix.

Spoon batter into 10 muffin cups filling 3/4 full.  Bake 15-18 minutes or until a tester inserted i the center comes out clean.

Once your cupcakes are done, melt the butter and pour the remaining sugar into a small bowl.  Roll one muffin in butter and then the sugar.  Repeat with remaining muffins.  Allow to cool on a wire rack.

* If you don't have cake flour, replace 2 tbsp of the flour with cornstarch and sift several times. I sifted 6 times.

**I never buy buttermilk so I added 3/4 tbsp of lemon juice to a measuring cup and added enough milk to make 3/4 cup.  Allow to sit 5 minutes.  You can also use vinegar instead of the lemon juice.