Chocolate and Cinnamon Cupcakes
This recipe makes 18 to 20 cupcakes
Ingredients
- 1 ½ cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/3 cup of cocoa powder
- 100grams of butter
- 1 ¼ cup of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 300ml of cold water
Method
- Preheat the oven to 180 C.
- Cream the butter and sugar for 2 mins until light. Add the eggs, one at a time, beating until well combined. Add the vanilla extract.
- In a separate bowl sift the flour, baking soda, baking powder, cocoa and cinnamon together.
- Add the sifted dry ingredients and water to the cream mixture. Beat on low speed until combined.
- Divide the cupcake mixture into 18 paper cases, they should only be about half full. Bake for 20 mins or until the cakes spring back when lightly pressed.
- Cool the cakes in the tray for 5 mins then remove to a wire rack.
- VARIATIONS: Add peppermint extract for chocolate mint flavour; Add ½ teaspoon chilli powder
