French Breakfast Puffs

Plug in your cake pop maker and preheat so that the light glows when “ready”.

In the bowl of your stand mixer on medium speed, beat together the softened butter and half of the sugar until light and fluffy. Add in the egg and vanilla extract and beat to combine.

In a medium sized bowl, stir together the flour, baking powder, salt and nutmeg.

While the mixer is going on medium speed, alternately blend in the flour mixture and milk, adding each in thirds and ending with the milk.

Place the doughnut batter in a pastry bag or a Ziplock bag with the corner clipped off and fill each reservoir with approximately 1 tablespoon of batter. Close the cake pop maker and bake for 4 minutes or until a toothpick inserted in the center of one comes out clean.

While the puffs are baking, combine the remaining half of the sugar with the ground cinnamon in a bowl and stir to combine. Then add the melted butter into a loaf dish or large microwavable. Set aside.

Immediately after the puffs have baked, remove them from the pop maker, roll them in the melted butter and then roll them around in the cinnamon-sugar mixture. Enjoy with a tall glass of milk!

Recipe inspired and adapted by: Babycakes Cake Pop instruction manual and recipes.