For The Vanilla Cinnamon Sponge
3/4 cup plain flour (maida)
3/4 tsp baking powder
1/4 tsp soda bi-carb
2 tsp cinnamon (dalchini) powder
1/2 cup condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence
For The Frosting
6 tbsp butter (at room temperature)
12 tbsp icing sugar
1 1/2 tsp cinnamon (dalchini) powder
For The Garnish
edible coloured balls
For the vanilla cinnamon cupcake
Sieve the plan flour, baking powder, soda bi-carb and cinnamon powder together in a bowl and keep aside.
Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well.
Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.
Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.
Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and then at 150ºc (300ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch.
Allow it to cool completely (approx. 30 minutes). Keep aside.
For the frosting
Put the butter in a deep bowl and beat it using a spatula.
Add the icing sugar and cinnamon powder and mix well. Keep aside.
How to proceed
Fill the frosting in a piping bag and pipe out peaks or swirls of your choice on each cupcake.
Garnish each cupcake with edible coloured balls and serve immediately.
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