Tasty and Soft Cinnamon Cupcake Recipe

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Cinnamon Cupcake is a flavorful cupcake that is prefect as a tea time snack or can be also served as a dessert after any meal. This cupcake will surely win your heart with its taste and flavor. This cupcake has a sweet flavor of cinnamon and also has a creamy and tempting frosting over it. These cupcake is a prefect after school snack for your kid’s.

Ingredients

For The Vanilla Cinnamon cupcake

3/4 cupplain flour (maida)
3/4 tspbaking powder
1/4 tspsoda bi-carbonate
2 tspcinnamon (dalchini) powder
1/2 cupcondensed milk
3 tbspmelted butter
1/2 tspvanilla essence

For The Frosting

6 tbspbutter (at room temperature)
12 tbspicing sugar
1 1/2 tspcinnamon (dalchini) powder

For The Garnish

ediblecolored balls ( easily available at the market)

Directions

In a bowl, sieve plan flour, baking powder, soda bi-carbonate, and cinnamon powder, mix it nicely and keep it aside.
In a bowl, add the condensed milk, melted butter, vanilla essence and 2 tbsp of water and beat it nicely with the help of a hand blender.
Add the prepared flour mixture to the condensed milk mixture and mix it gently with help of a spatula and make a batter of dropping consistency.
GGrease a 68 mm. (2½”) diameter aluminum molds with butter and pour equal quantity of the batter into the greased 68 mm. (2½”) diameter aluminum molds.
Bake in a preheated oven at 200ºc (400ºf) for 10 minutes and then bake at 150ºc (300ºf) for 15 to 20 minutes.
The sponge is baked, when it leaves the sides of the mold and is springy to touch and once baked, keep it aside to cool.

For the frosting

In a bowl add the butter and beat it with a spatula and add the icing sugar and cinnamon powder and mix it well and keep it aside.

How to proceed

Fill the frosting in a piping bag and pipe out swirls of the frosting according to your choice on each cupcake.
Garnish each cupcake with edible colored balls and serve it and enjoy its flavor and taste.

Meghna Nath