A tasty variation on a cinnamon donut.
Ingredients (makes 12 Cupcakes)
- 125 grams Butter, softened
- 125 grams Sugar
- 125 grams Self raising flour
- 2 Eggs
- 1 teaspoon Ground cinnamon
- 3 tablespoons Milk
- 1 tablespoon Cinnamon, for topping
- 1/4 cup Sugar, for topping
Method
- Preheat your oven to 190°C and line the muffin tray with cases.
- In your mixing bowl, cream the sugar and butter using an electric beater on high for a minute or two. Once creamed, add the eggs and beat on low for another minute.
- Add the flour and cinnamon and mix by hand, before adding the milk little by little until you have a batter consistency.
- Spoon the mixture into the cupcake cases, filling each one evenly around 3/4 of the way full. Place on the middle shelf of the oven and bake for 15 minutes, or until golden and the cake springs back when touched.
- After taking out of the oven, leave for a few minutes. Meanwhile mix the cinnamon and sugar until combined.
- Dunk the top of each cupcake in the sugar cinnamon mixture, make sure the top is completely covered.
Notes
Eat while warm.
11:55 am
12:01 am
9:06 am
11:34 pm
11:23 am
11:01 am
10:45 pm
7:50 pm
7:47 pm
12:48 pm
11:55 am
5:28 pm
12:02 pm
10:18 pm
6:58 pm
1:55 pm
7:32 am
7:27 am
1:04 am
9:42 pm
To post a review/comment please join us or login so we can allocate your points.