So for today I’ve decided to show you something I actually only tried out today! And that was to make some festive cinnamon flavoured cupcakes with a cinnamon buttercream icing. They actually turned out really well, and tasted super yummy! This recipe is one that I kind of put together myself and winged it whilst I was making it, but it’s pretty simple.
For this you will need all of the following!
To serve 12 –
290g of Unsalted Butter
225g Light Brown Soft Sugar
4 Medium Free Range Eggs
4tbsp of Semi-skimmed Milk
225g of Self Raising Flour
2tbsp Cinnamon
280g Icing Sugar
& last but not least, any decorations you like!
So first of all, obviously put your cupcake holders in the cupcake tin and preheat the oven to 180 degrees. Place 150g of Butter plus the sugar, eggs, and milk in a large bowl until its quite a gooey consistency.
Sift the self raising flour and cinnamon into the bowl afterwards, and mix altogether until it becomes quite thick! You can stir this with a whisk or an electric mixer, however lazy you’re feeling!
And of course divide the mixture into the 12 cupcake cases, making sure it’s spread evenly so they all bake the same. These cupcakes should only take around 25 minutes in the oven, and they should come out a very deep golden brown.
Mine looked like this just before they went into the oven. They look like SUCH a mess, and they are not even at all, so I hope that if you try this you do a better job than I’ve done.
Once they are out of the oven, they should maybe look something like this? ( maybe… )
Hopefully for you, they haven’t exploded or leaked out of the tin and they are actually the same size!
So, the icing is where I started to wing it and didn’t really follow any in-particular recipe.
I started off by using the 280g of Icing Sugar and mixing that with 4tbsp of milk. I then added 150g of unsalted butter, and mixed together until it was quite a thick paste. ( If you want, you can also add about half a tbsp of cinnamon to this mix as well, I did and it was really yum! )
This is where the piping bag came in handy! If you don’t have any, you can always just put a dollop of icing on top of each cup cake but I think piping it on just adds a bit more to it. I used a star shaped nozzle and did a swirl on top of each cake making sure they were all covered evenly. ( AKA, hiding all the horrible bits. ) I then popped on some silver chocolate biscuit balls just to give it a bit of sparkle.
My final product looked like this, and for my first try at baking anything like this I’m pretty friggin’ pleased with myself to be honest!
Thank you for reading and I hope this inspires you to get creative in the kitchen over the festive season.
Paige xo