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.
Slightly amended from Nic Prinsloo
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
1¼ cups icing sugar
1tsp vanilla essence – I used 2 teaspoons
1tsp cinnamon – I used 1½ teaspoons
4 egg yolks
- Preheat the oven to 180°C.
- Beat the egg whites until stiff and set aside.
- Cream the margarine/butter and sugar.
- Add the milk alternating with the dry ingredients.
- Fold in the egg whites.
- Spread into an ovenproof dish and bake 30 minutes alternatively divide the mixture into 12 prepared muffins tins and bake for 15 minutes.
- Beat all the ingredients together and spread over the warm cake or cupcakes.
The topping looks so melting and creamy 🙂 Love it 🙂
Thanks Tes, the topping is very moreish. 🙂
I love cinnamon, we use a lot of it here in Andalucía – a throwback to our wonderful Moorish heritage. It´s another dull day up our mountain and my hens are in overdrive laying eggs, so will maybe give these a go this afternoon to have with a little “café solo” – or an espresso to the rest of us!
I bet these would be incredible with freshly laid eggs and a café solo sounds like a brilliant accompaniment. Enjoy. 🙂
A cupcake for grown ups! I know, I know they’re all the rage now, but I can’t back the pink ones.:) I just love the spice and that icing.
I love cupcakes for their individual portion quality. 🙂
these look really good! good luck 🙂
Thanks Tandy. *crossing fingers and toes* 🙂
Yum. Dripping icing is the key to lure readers. 🙂 Looks so delicious Mandy!
Thanks Nami. 🙂
Wow – this looks so good! I love cinnamon anything. I wonder if I could add some apples to this?? :o)
Brandie, what a brilliant idea. I wonder what they would be like by replacing the butter with applesauce. Alternatively, I am sure some grated apple would be great. 🙂
Love the creamy smooth sauce dripping all over the cake…very tempting!
Thanks Angie. The sauce was very silky. 🙂
Mandy they look so moist! Great job, love the icing! 🙂
Thanks Celia, they were lovely and moist and the icing was a perfect accompaniment. 🙂
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Now they look great. Yum! I love anything with cinnamon
Thanks Bryie, they were fabulous. 🙂
Oh my goodness…warm cinnamon cupcakes? It literally doesn’t get more delicious
Hi M&M, nice of you to stop by. These are a MUST make, on a regular basis. 🙂
Yummy! These are prefect for the beach party – I’ll have one for breakfast 🙂
I reckon I could have one of these for breakfast, lunch, dinner and dessert. 🙂