Badazz Baked Baby Beer Bundts for Breakfast

• 4 tablespoons unsalted butter (see note)
• 1 cup cake flour
• 12 cup granulated sugar
• 1 teaspoon baking powder
• 14 teaspoon ground nutmeg (fresh ground is best)
• 1 teaspoon ground cinnamon
• 14 teaspoon salt
• 3 tablespoons dried buttermilk baking mix
• 2 eggs
• 6 tablespoons English brown ale (please dont use American alcoholic fizzy-water)
• powdered sugar

1. Preheat oven to 375F.
2. Melt the butter and let cool.
3. Sift the flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.
4. In a separate bowl, whisk together the eggs, melted butter and beer until well blended.
5. Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening.
6. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).
7. Fill each doughnut form half-full.
8. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts.
9. The doughnuts should not be browned on top.
10. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
11. Note: Use real butter or stick margarine.
12. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

unsalted butter, cake flour, sugar, baking powder, ground nutmeg, ground cinnamon, salt, buttermilk baking, eggs, brown ale, powdered sugar

Taken from www.food.com/recipe/badazz-baked-baby-beer-bundts-for-breakfast-39963 (may not work)