I absolutely love cupcakes! They look so pretty…and cheer everyone up! 🍦😋 and easy to whip up for any occasion 😁 I don’t believe anyone has ever said ‘no’ to a cupcake 💓
I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ 😚 😚 I know he meant my Nutella Filled Mocha Cupcakes but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon 😘 Besides, I remember he was so happy when I had made some Instant Doodh Peda to welcome him home the last time he was travelling a few days ago!
Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe 😀 Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple 😜 and completely approved by my hubby! Happy me! 👏 💃
Lets get to know the recipe,…and it’s eggless!
Yield: 24 mini cupcakes / 12-13 regular cupcakes
Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.
For the Cupcakes:
2 cups APF (maida)
120 gms softened butter
1+1/2 cups castor sugar
1 tsp vanilla extract
1 tsp cinnamon pwd
1 tbsp baking pwd
1 cup yogurt (at room temp)
1/2 cup milk (at room temp)
For the Frosting:
1/2 cup Nutella 😀
For the cupcakes:
Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.
In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.
Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well 😊
For the frosting:
Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some 😉
Enjoy these…you’ll keep wanting more!