The leftover

These are cupcakes that have been made on a whim. Using leftover filling and leftover frosting, Nat and I created something that turned out to be rather delicious.

Cinnamon Cupcakes with Vanilla Frosting

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup caster sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla essence
• 1/2 cup plus 2 tablespoons milk

Method:

1. Preheat oven to 180 C. Butter and flour a 12-cup muffin pan, or use liners.
2. Combine flour, baking powder, and 3/4 teaspoon salt.
3. In a large bowl, using an electric mixer, beat caster sugar and butter until light and fluffy.
4. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla.
5. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
6. Divide batter among prepared muffin cups and bake for 10 minutes.
7. Meanwhile, make the filling.
8. Pierce holes into cupcakes (using a chopstick). Drop filling by rounded tablespoonfuls into the centre of each cupcake. Bake for 10 minutes longer or until toothpick inserted into the cake portion comes out clean.
9. Let cool in pan for 5 minutes before transferring to a wire rack.
10. Cool cupcakes completely before frosting.

Print-friendly recipe here.

Cupcakes prior to being frosted. It's best to bury the filling inside if not it'll look like some kind of eruption (like above)

Nat and I had fun with writing icing

Brown Sugar Cinnamon filling (with an added tablespoon of cocoa powder)