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Cinnamon Cupcakes

Cinnamon Vanilla Cupcakes

The cupcakes are perfect with an afternoon cup of tea.

Brew yourself an afternoon cup of tea and enjoy a Cinammon Vanilla Cupcake. 

Makes 16

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Cinnamon swirl cupcake overview video

15 mins.

Preparation

15-20 mins.

Baking

10 mins.

Resting

Cupcake Ingredients

  • 210g caster sugar
  • 85g unsalted butter
  • 30ml rapseed oil
  • 195g plain flour
  • 1 ½ tsp baking powder
  • 3 tsp Ralahami ground Cinnamon
  • ½ tsp salt
  • 180ml milk
  • 2 eggs
  • 1 tsp vanilla extract

Icing Ingredients

  • 285g unsalted butter
  • 575g icing sugar
  • 3 tsp Ralahami ground cinnamon
  • 1 tsp vanilla extract
  • 3 tbsp. milk

Extras

  • Vegetable Oil- substitute for Rapseed Oil

Utensils

  • Standing/hand mixer
  • Cupcake tray
  • Cupcake liners
  • Spatula/wooden spoon
  • Piping bag

Instructions

1.

  • 195g plain flour
  • 1 ½ tsp baking powder
  • 3tsp. Ralahami ground cinnamon
  • ½ tsp salt

In a bowl, combine all the dry ingredients together and set the bowl aside. 

2.

  • 210g caster sugar
  • 85g unsalted butter
  • 30ml rapseed oil (or use vegetable oil)

In a standing/hand mixer, at medium speed whisk together the sugar, butter and oil, till the sugar is mixed well.

3.

  • 2 eggs

Stop whisking and see that the sugar is dissolved and the ingredients are combined well. 

Add the eggs one at a time and continue whisking at medium speed. 

4.

  • dry ingredients (flour, cinnamon, baking powder and salt)
  • 180ml milk

Alternatively add a couple of spoonfuls of the dry ingredients and whisk on low speed. 

As the dry ingredients begin to get mixed, add a cup of milk (60ml).

5.

Repeat step 4, ensuring that the dry ingredients are mixed well. 

6.

Line the cupcake tray with the cupcake liners.

7.

Preheat the oven to 170°C (150 Fan oven).

8.

Add a tabelspoon of the cake batter.
*Sprinkle a little cinnamon on top of the batter if you like.

9.

Bake the cupcakes for 15-18 minutes or until light brown in colour or when a cake tester (or toothpick) is inserted it comes out clean. 

If it comes out wet, the cake will need to be baked for a couple more minutes/ 

10.

Take the caupcakes out of the oven and place them on a cooling rack to cool. 

Prepare the frosting. 

11.

  • 285g unsalted butter
  • 575g icing sugar

To make the frosting: beat the butter until smooth and slowly add the icing sugar and mix until combined.

12.

  • 3 tsp ground cinnamon
  • 1 tsp. vanilla extract
  • 3 tbsp. milk

Add the ground cinnamon, vanilla and milk and mix until well combimed. 

13.

Spoon or pipe the frosting to the cupcakes.

To finish off sprinkle a little Ralahami ground cinnamon on top of the frosting. 

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