... though I may like to experiment and make them lower-carb...
I made these for my daughter, A. She's quite thin and needs all the calories and fattening foods that she can get. Plus she's at college and this is just the kind of stuff those kids like to eat. Yes, I was "naughty" and tried one. Fortunately I have never been a huge doughnut fan so I can stop with one. But I certainly couldn't have A share them with her dormmate without taste-testing first. I've had this recipe bookmarked for quite some time and wanted to "get 'er done" so as not to find myself continuously looking at all those sugary goodies on that site. They do taste a lot like a cake doughnut... pretty darn good.
(adapted from Tasty Kitchen)
(makes 24 minis)
1 & 3/4c flour
1 & 1/2tsp baking powder
1/2tsp pink salt
1/3c grapeseed oil
1T homemade vanilla extract
1/4c butter, melted
Combine flour, baking powder, salt & spices. In another bowl, mix oil, sugar, egg, vanilla and milk. Add wet ingredients to the dry mixture. Stir just until all's moistened. Drop into sprayed mini-muffin pan wells. Bake at 350 for 15mns, or until done. (My oven's a bit hot, so I set my temp for a bit under 350, but more than 325.)
For topping: Melt butter in bowl. Make cinnamon sugar in another bowl. While muffins are still warm, dip each top in butter then the cinnamon sugar. Let cool on wire rack.