Cinnamon Cupcakes

It was only yesterday that we were all scared of the year 2000 arriving and frying our computers. And now suddenly, it’s 2015. I can honestly say that I don’t feel a year older!

An astrologer once told me that I would never grow old. I didn’t quite understand it back then when I was a 20 something but I do now. I think he was right. I will never grow old on the inside. And I love that.  This year I intend to embrace that.

I often get called a pain in the ass by the people that are close to me, maybe because I still have that childlike passion for things. I’m always on full steam. I think its such a shame that we lose our ability to do things with passion as we grow old. The downside to being like me is being called childish and juvenile but that’s ok! 2015, I intend to love more. Give more. Be myself more.

And that’s where cupcakes come in. Cupcakes is what you serve at a mad hatter’s party when Alice drops by. Cupcakes are what is served at any pixie party going on in your backyard. Cupcakes are so powerful because if they’re good they can alter your day. Cupcakes are never grown up. And I love that!

Now I don’t want to beat my own trumpet, or why the heck not, but these are quite delicious. Enough to make you want to eat at least 5 in one sitting! And my baby girl did! They are light, fluffy, have a secret extra layer of that incredible cinnamon-y goodness…

makes 12-14 cupcakes. adapted from here.

1 2/3 cup flour
1 cup sugar
1 tsp cinnamon powder
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature
3 egg white
2 tsps vanilla extract
1/2 cup sour cream
1/2 cup milk

for the extra cinnamon layer within!
1 tbsp cinnamon powder
1 tbsp cocoa powder
1/4 cup sugar

for the cinnamon sugar frosting
1 cup butter
2 cups powdered sugar
1 1/4 tsps cinnamon powder
1/2 tsp vanilla extract
1-2 tbsps milk

to prepare
Preheat oven to 175°C/350°F.

Mix the sugar, cinnamon and cocoa powder in a small bowl for the layer inside the cupcake.

Whisk together flour, sugar, cinnamon, baking soda and baking powder in a large mixing bowl.

In a separate bowl, whisk the egg whites till stiff peaks form. While still whisking add the vanilla extract slowly, then the sour cream, the butter, a little at a time and finally the milk. Whisk till smooth.

Add the egg white mix to the flour mix and mix till you get a smooth batter.

Place one tablespoon of the batter into each of your cupcake liner, then sprinkle the cinnamon, cocoa sugar covering the whole surface. Then add another tablespoon of the batter. Sprinkle a teeny bit of the cinnamon cocoa sugar on top. (My cupcake liners were pretty small, if yours are a little bigger you can add another layer.)

Bake for 16-18 minutes, or until a toothpick comes out with a few crumbs.

allow to cool completely on a cooling rack.

to prepare the frosting
Whisk the butter till smooth. Slowly add the powdered sugar. Mix in the cinnamon, vanilla extract and milk.

Pour into a piping bag and decorate as you desire. Sprinkle with a little extra cinnamon or cocoa powder.