Step 1

Preheat oven to 180C/160C fan forced. Grease and flour 18 holes of two x 12-hole, 1/3 cup (80ml) muffin pans.

Step 2

Place the butter, sugar, milk, egg, vanilla, cinnamon, flour and custard powder in a large bowl. Use electric beaters on low speed to beat until combined. Continue beating, gradually, increasing the speed to high, for 5 minutes or until the mixture is pale and creamy.

Step 3

Divide mixture evenly among the prepared holes. Bake for 20-25 minutes or until a skewer inserted in the centre of a cake comes out clean. Stand in pan for 5 minutes before transferring to a wire rack.

Step 4

Meanwhile, combine the extra cinnamon and extra sugar in a bowl. Brush the hot cakes with the melted butter. Dip cakes into or sprinkle tops with cinnamon sugar.

Step 5

Serve the cakes warm or at room temperature.