Seeing as today is the 1st of December, it is now officially the Christmas season, and socially acceptable to give every single blog post a little bit more of a merry touch. So I thought i’d start with a baking post, keeping it simple with some shimmery cupcakes perfect for the festive season. I wanted to base all the flavours around cinnamon, making every element just a mouthful of Christmas.  In the end the cakes landed up tasting quite gingerbread like, however neither I nor anyone else seemed to complain. I must say, I am not an expert when it comes to cake decorations, therefore chose some from the vast range I found in Sainsbury’s, which I guess makes it a little easier to replicate for you! My task next year after finishing school is finding a class where I can learn all about making the perfect cake decorations and improving my technique. 
Cinnamon Cupcakes with Cinnamon Cream Cheese Icing
Ingredients (12 cakes):

Gold Cupcake Cases // 220g softened butter // 220g caster sugar // 3 eggs // 220g self-raising flour // 50g cocoa powder // tsp vanilla essence // 1tsp ground cinnamon // 1/2tsp ground nutmeg // 12 coking chocolate drops
Icing: 225g softened butter // 225g full-fat cream cheese // 450g icing sugar // 1/2tsp vanilla essence // 1/2tsp ground cinnamon 

Pre-heat the oven to 200 degrees (180 fan). To make the cake batter, start by adding the butter to a large mixing bowl. Mix it slightly, making it slightly lighter. Add the sugar – I usually put it through a sieve just to ensure that there are no large grains. Mix the sugar and butter together until creamy and fluffy. Next, add the eggs one at a time, mixing in roughly after each one. When all three are added, mix together thoroughly until the mixture is smooth. There should be no lumps of butter, etc… 
Sieve the flour, cinnamon, nutmeg and cocoa powder into the mixture and fold together. Once the mixture is fully combined add the vanilla. Stir and taste. 

Spoon equal amounts of the cake batter into 12 cupcake cases. Push a chocolate drop into the centre of each cake, and use a spoon to level out the mixture. Bake the cakes for about 15-20 minutes. Check to make sure the cakes are not burning on the top. Try to resist opening the oven, and just look through the oven window. 

When the cakes are baked, instantly remove them from the tin, and let them cool. Meanwhile you can make the icing and let it chill. 
Add the cream cheese and butter to a bowl, and use an electric hand whisk to bind them together. Don’t over whisk as the mixture will go lumpy. Gradually add the icing sugar, straining through a sieve, until it becomes thoroughly mixed together, light and creamy. Using a spoon, mix in the cinnamon. Chill in the fridge until the cakes are completely cool. 

Using a piping bag, pipe the icing onto the cakes. I chose to do it very roughly, as I love the effect, however you can use a nozzle if you would prefer. So, when in Sainsbury’s I chose three things to decorate with. Firstly, I sprayed the cakes with some edible glitter, which turned out so much better than I had imagined! It makes the cakes look so shimmery, with an almost matte finish. I then topped with gold balls and some little gingerbread men, so give it that festive feeling. Cupcakes can be decorated in anyway you chose, which is something I just love about them. 

Cake Decorations all from Sainsbury’s – Edible Glitter // Gingerbread Men // Gold Balls


– have a good day –


I have not been paid to talk about any of these products, and all views and opinions are my own. 
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