Tuesday, July 2, 2013

Desserts: Baked from scratch Cinnamon Cup Cakes


Cinnamon Cup Cakes

We love baking cupcakes/muffins from scratch! The kids have a blast helping out and its a way to bond as a well. Notice we don't frost our cupcakes but its optional because our family doesn't need all that added sugar. The amount of sugar was perfect as is. So bring in the kids and have some fun!

Cinnamon Muffins/Cupcake

  • 1 1/3 cup of sifted flour
  • 1 teaspoon of pure vanilla extract ( better tasting than imitation)
  • 2 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1 stick of unsalted room temperature butter
  • 2 cup of dark brown sugar
  • 2 teaspoons of ground cinnamon
  • 3 eggs
  • 1 ice cream scooper
  • 2 bowls
  • 12 cupcake cups
  • 1 tooth pick

Preheat the oven at 350 degrees. Combine all the dry ingredients; flour, baking soda, salt, cinnamon in a bowl and mix it well with a whisk. In another bowl add the brown sugar, butter, vanilla extract, eggs and whisk or blend well. In a mixer, alternate the ingredients until its well blended. 

Do not over mix, it will become rubbery. Use a about one scoop of the ice cream scooper or 1/4 of the cupcake. Bake about 16-20 min or test it with a tooth pick which inserted and comes out clean. While its baking, make the frosting.

Butter cream frosting (optional):

1 stick of room temperature unsalted butter
1 lb. powder sugar
1/2 teaspoon of pure vanilla extract
pinch of salt (omit if you are using salted butter)
2 to 3  table spoons of any preserved jam (optional)

Combine all the ingredients in a bowl (gradually add the powdered sugar or else you'll have puff of clouds) and mix in a mixer or whisk until its smooth. Then for an added flavor add the preserved jam of your choice or just omit.