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


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


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

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