Cinnamon Almond Cupcakes
- 25 g plain flour
- ¼ tsp baking powder
- ⅛ tsp salt
- ⅜ tsp ground cinnamon
In a large bowl, combine all the dry ingredients together and set the bowl.
- 26¼ g caster sugar
- 11¼ g unsalted butter
- 3¾ ml rapseed oil
- ⅛ tsp almond extract
Cream together the sugar and butter, till the sugar is dissolved. Then add the rapeseed oil and almond extract
- ¼ eggs
Add the eggs one at a time and continue whisking till all the ingredients are combined.
- 22½ ml milk
Alternatively fold in the dry flour ingredients and add the milk and mix till all the ingredients are combined well.
Preheat the oven to 170°C (150°C fan oven).
Line the cupcake tray with cupcake cases.
Add the cake batter to the cupcake cases.
Bake the cupcakes at 16-18 minutes or until a toothpick comes out with a few crumbs.
Leave the cupcakes in a cooling rack to cool and begin making the icing.
- 35⅝ g unsalted butter
- 71⅞ g icing sugar
To make the icing: beat the butter until smooth and slowly add the icing sugar and mix until combined.
- ½ tsp ground cinnamon
- ⅛ tsp vanilla extract
- ⅜ tbsp milk
Add the ground cinnamon and 1/2 teaspoon of vanilla and milk and continue mixing.
- ground cinnamon
Pipe the icing into the cupcakes and sprinkle a little Ralahami ground cinnamon on top of the icing sugar.