Cinnamon Cake (Cupcakes)

Nothing quite like the smell of something yummy baking in the oven to warm the cockles of your heart – makes me want to put the kettle on for another a cup of tea.

I originally got this recipe from my friend Nic Prinsloo, who is a fabulous cook and baker  – he was kind enough to share this along with a few other wonder recipes for my book and until now, I had not made this recipe myself.

When Tandy mentioned that we should bake something we have not baked before for her Something Sweet Challenge, I could not resist the urge and turned this cake into cupcakes and I am using them as my entry into the Le Creuset Competition that Tandy is running.  The cupcakes are fabulous – light; fluffy; spongy; moreish and the topping is perfectly silky and would be an ideal plated dessert for dinner guests.

Cinnamon Cake

Slightly amended from Nic Prinsloo

Ingredients

4 egg whites
110g margarine – I used butter
1 cup sugar – I used dark brown sugar
¾ cup milk
2 tsp baking powder
1½ cups cake flour
¼ tsp salt

Topping

1¼ cups icing sugar
1tsp vanilla essence – I used 2 teaspoons
1tsp cinnamon – I used 1½ teaspoons
4 egg yolks

Method

1. Preheat the oven to 180°C.
2. Beat the egg whites until stiff and set aside.
3. Cream the margarine/butter and sugar.
4. Add the milk alternating with the dry ingredients.
5. Fold in the egg whites.
6. Spread into an ovenproof dish and bake 30 minutes alternatively divide the mixture into 12 prepared muffins tins and bake for 15 minutes.

Topping

1. Beat all the ingredients together and spread over the warm cake or cupcakes.

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