Cinnamon Cupcake

Ingredients

• Butter2 tablespoon (60 g)
• Granulated Sugar1/2 cup (100 g)
• Egg1 count (55 g)
• Flour1 cup (120 g)
• Ground Cinnamon2 teaspoon (4 g)
• Baking Powder1/2 teaspoon (3 g)
• Milk1/3 cup (79 ml)
• Cream6 tablespoon (84 ml)
• Powdered Sugar9 teaspoon (23 g)
• Vanilla Extract1/2 teaspoon (3 g)
• Walnuts6 half (24 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C) and melt the butter over medium-low heat.

2. 2

   Step 2

   Place the butter in a bowl and add the white sugar while stirring with a wooden spoon.

3. 3

   Step 3

   Once combined, add the egg and beat again.

4. 4

   Step 4

   Sift the flour, baking powder and cinnamon.

5. 5

   Step 5

   Add half of it to the mixture while blending. Next, add the milk and mix again.

6. 6

   Step 6

   Add the rest of the sifted dry ingredients and finish mixing.

7. 7

   Step 7

   Butter the baking pans and fill 2/3 of each one.

8. 8

   Step 8

   Bake at 356 °F (180 °C) for 15 - 20 minutes until the cupcakes are browned on the outside. When pierced with a toothpick, it should come out dry.

9. 9

   Step 9

   For the whipped cream: Beat the cream at medium speed with the electric mixer.

10. 10

    Step 10

    When the cream is half whipped, add the powdered sugar gradually and continue beating.

11. 11

    Step 11

    Beat the mixture until stiff. Do not beat too much. Add the vanilla extract and mix with a spatula.

12. 12

    Step 12

    Once the cupcakes are done, let cool and add the whipped cream using a piping bag. Sprinkle a little cinnamon powder and garnish with half a walnut.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cinnamon Cupcake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.