Snacks | Special Occasions
Cinnamon Swirl Cupcakes with Cream Cheese Icing
Breakfast in bed for mum needs to be with one hand! She needs the other hand for tea or a magazine. These cupcakes are a decadent breakfast for special occasions or a beautiful sweet treat to celebrate a party or simply for morning or afternoon tea.
- prep time
- 20m
- cooking time
- 18m
- servings
- 8
Ingredients
Cupcake ingredients:
1 1/4 cup plain flour
4 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
125ml (1/2 cup) Vitasoy Soy Milky Regular
1 large egg
1 teaspoon pure vanilla extract
100g unsalted butter, melted and cooled slightly
3 tablespoons brown sugar
1.5 teaspoons ground cinnamon
Icing ingredients:
50g (1/4 cup) cream cheese, softened
25g unsalted butter, softened
1 tablespoon Vitasoy Soy Milky Regular
1/2 teaspoon pure vanilla extract
Method
- Heat oven to 180C. Grease 8 holes of a cupcake tray or use a silicon cupcake tray.
- Combine the flour, white sugar, baking powder and salt in a large bowl. Whisk to combine. In another bowl, whisk together the Vitasoy Soy Milky Regular, egg and vanilla. Whisk in the melted butter and pour into the dry ingredients.
- Mix together the brown sugar and cinnamon in a small bowl and sprinkle over the batter. Stir a few time to swirl through but not fully combine. Scoop into cupcake moulds and bake for 18 minutes. Remove and cool on a wire rack.
- Meanwhile, make the icing. Place the cream cheese and butter into a bowl and whisk until smooth. Add the Vitasoy Soy Milky Regular and vanilla and whisk again. Add the sifted icing sugar and whisk until smooth and a thick spreading consistency. Add food colouring 1 drop at a time and stir to desired shade of pink. Spread the icing onto the cupcakes with a spatula or simply dip the tops and twist for a rustic finish.
