Cinnamon Almond Cupcakes

Cinnamon Almond Cupcakes

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"Brew yourself an afternoon cup of tea to be enjoyed with a batch of fresh out of the oven Cinnamon Almond Cupcakes. Try your hand at making this recipe using Ralahami Organic Ceylon Cinnamon."

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Servings2
26¼ g
caster sugar
11¼ g
unsalted butter
ml
rapseed oil
¼
eggs
25 g
plain flour
¼ tsp
baking powder
tsp
salt
tsp
ground cinnamon
22½ ml
milk
tsp
almond extract
35⅝ g
unsalted butter
71⅞ g
icing sugar
½ tsp
ground cinnamon
tsp
vanilla extract
tbsp
milk
ground cinnamon
  • Step 1/12

    • 25 g plain flour
    • ¼ tsp baking powder
    • tsp salt
    • tsp ground cinnamon

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

  • Step 2/12

    Cream together the sugar and butter, till the sugar is dissolved. Then add the rapeseed oil and almond extract
    • 26¼ g caster sugar
    • 11¼ g unsalted butter
    • ml rapseed oil
    • 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.

    Line the cupcake tray with cupcake cases.

  • Step 7/12

    Add the cake batter to the cupcake cases.

    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.

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

  • Step 10/12

    To make the icing: beat the butter until smooth and slowly add the icing sugar and mix until combined.
    • 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
    • tsp vanilla extract
    • tbsp milk

    Add the ground cinnamon and 1/2 teaspoon of vanilla and milk and continue mixing.

  • Step 12/12

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

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

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