Festive Spiced Cupcakes With A Cinnamon Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 85 g Brown sugar, light
  • 2 tsp Cinnamon
  • 115 g Golden caster sugar
  • 420 g Icing sugar
  • 115 g Plain flour
  • 1 tsp Spice, mixed
  • 2 tsp Vanilla

• Dairy

  • 315 g Butter
  • 1 tbsp Milk

Found on threekidsandcountingthepennies.com

Description

Ingredients

• FOR THE CUPCAKES
• 115g (1/2 cup) butter, softened
• 115g (1/2 cup + 2 tbsp) golden caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 115g (3/4 cup) plain flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1 tbsp milk
• FOR THE FROSTING
• 200g (1 cup)butter, softened
• 85g (1/2 cup) light brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 420g (3 cups) icing sugar
• Fondant holly leaves and berries to decorate, optional.

Directions

• Preheat the oven to 180C/350F. Line a muffin tray with 10 paper cases.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time. Add a teaspoon of flour if the mixture begins to separate. Add the vanilla extract.
• Sift the flour, baking powder, cinnamon and mixed spice into the mixture and gently fold in until thoroughly incorporated.
• Add the milk and fold in.
• Spoon the mixture into the prepared cases and bake in the oven for 15-20 minutes, until a skewer inserted into the middle comes out clean. Place on a wire rack to cool.
• To make the buttercream, beat the butter, brown sugar, cinnamon and vanilla with an electric mixer until creamy.
• Add the icing sugar in two stages and beat well.
• Transfer the buttercream to a piping bag fitted with a large star nozzle and pipe a generous swirl on the top of each cake, once cooled.
• Top each cake with two fondant holly leaves and berries, if using.