Preheat oven to 170ºC (325ºF) and line muffin tins with muffin cases

In a bowl mix the butter, flour, sugar, baking powder and salt together. I used an electric hand whisk but you can use whatever you find easy. Mix until it forms a crumb type consistency

In a seperate bowl mix the milk and eggs

Pour in half the egg-milk mix into the batter and mix on slow speed until the batter is combined. increase the speed to medium and pour in the remaining egg-milk mixture until the batter is mixed properly

Now spoon the batter into the muffin cases. I used smal muffin cases not the larger cupcake cases. The smaller ones are a better portion size for kids. Fill the casees half to two- thirds full.

Bake for 20-25 minutes or until golden brown and leave to cool

To make the cinnamon sugar mix the cinnamon and sugar and set aside!

The doughnut mixture makes plenty of doughnuts with some left over even after decorating the cupcakes (over 30/40 mini doughnuts) so you can decrease the recipe if you want. But I found that kids actually loved the mini doughnuts on their own too. For the doughnuts sift the flour, salt and baking powder. Then add the butter and mux with your hands to form a rough crumb like mixture. Add the sugar and mix

In a seperate bowl mix the egg and milk together. pour this into he crumb mixture and mix well until a dough is formed

From the dough make tiny doughnut balls about an inch big and place them in a tray or plate before cooking

Heat the oil upto 150-160ºC (275-320ºF) and place the doighnut balls in. Dont put too many in at once like I did!! Fry them until theyre golden brown and then drain them until theyre cool

Once the doughnuts are cooled down roll them in the cinnamon sugar until theyre coated evenly

For the frosting mix the icing sugar, cinnomon and butter togetger on a low speed until there are no lumps. Gradually add the milk and mix on slow speed and when the milk is mixed in increase the speed to high and mix until the frosting is fluffy

Once the cupcakes have cooled use a knife to make a well in the cupcakes ( about 2 deep and 3cm wide). spoon 1 teaspoon on jam into the well and place the cut out cupcake piece back ontop of the jam. Press down slightly to make sure the cupcake is level

Now frost your cupcakes using a palette knife and top each cupcake with a doughnut

Enjoy!