CINNAMON SWIRL CUPCAKES
Cinnamon is one of the signature winter spices
These cupcakes are so simple to make and will fill your house with a delightful spicy aroma
Vanilla and cinnamon are a perfect sweet and spicy combination
The Greek yogurt keeps them moist and fresh longer and slightly cuts down on the amount of fat used
You can serve them as a sweet breakfast or as a simple snack
And if you like, you can add more cinnamon, and even a smidgen of nutmeg
Ingredients
200 grams all purpose flour
2 ½ teaspoons baking powder
100 grams butter
100 grams sugar
1 large egg
1 teaspoon vanilla
100 grams Greek yogurt
75 ml oil
100 ml hot water
50 grams light brown sugar
1 teaspoon unsweetened cocoa powder
1 ½ teaspoons cinnamon
Preparation
Sift the flour with the baking powder and set it aside
Beat the softened butter with the sugar, on high, until light and fluffy, then add the egg and vanilla, and combine well
Add the oil and yogurt and briefly whisk it with a wire whisk
Finally, add the sifted dry ingredients and mix just until barely combined, then slowly drizzle in the boiling water, whisking gently as you pour
Take out a third of the batter and put it into another bowl
Pour the larger amount of the batter evenly in a 12-hole standard muffin tin lined with muffin liners
Take the reserved batter, add the cinnamon, brown sugar and cocoa powder and whisk until completely combined
Evenly divide the batter between the 12 cupcakes and gently swirl the batters together with a skewer or a thin knife. Bake them in a preheated oven, at 190˚C (375˚F) for 10-12 minutes