Cinnamon Almond Cupcakes

Step 1/12

• 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.

Step 2/12

• 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

Step 3/12

• ¼ eggs

Add the eggs one at a time and continue whisking till all the ingredients are combined.

Step 4/12

• 22½ ml milk

Alternatively fold in the dry flour ingredients and add the milk and mix till all the ingredients are combined well.

Step 5/12

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

Step 6/12

Line the cupcake tray with cupcake cases.

Step 7/12

Add the cake batter to the cupcake cases.

Step 8/12

Bake the cupcakes at 16-18 minutes or until a toothpick comes out with a few crumbs.

Step 9/12

Leave the cupcakes in a cooling rack to cool and begin making the icing.

Step 10/12

• 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.

Step 11/12

• 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.

Step 12/12

• ground cinnamon

Pipe the icing into the cupcakes and sprinkle a little Ralahami ground cinnamon on top of the icing sugar.

Enjoy your meal!