Cinnamon Toast Cupcakes

Two posts in one week! I'm on fire.

One of my friends on Facebook made these at the weekend and they looked delish, so I couldn't resist making them too. It seems she is obsessed with The Cake Book by Cupcake Jemma as I am.



 The recipe is a bit strange. You actually make buttered toast to go in the mixture as well as to sprinkle on top along with cinnamon sugar.

I still remember when I was about ten discovering the cinnamon/sugar combination and was hooked. I made my own little shaker and heavily buttered my toast and covered every inch with the cinnamon sugar... Not the healthiest of breakfast but so so tasty!

I love cinnamon to this day and I still have a shaker (without the sugar) which gets added to most breakfast foods I eat. Apparently it's good for you too.

I would recommend you use brown bread as per the recipe. I only had brown multi seed and some people (my housemate) wasn't a fan of the crunchy bits.



Cinnamon Toast Cupcakes

By Cupcake Jemma

Makes 24

For the cupcakes
4 slices of brown bread
270g unsalted butter, plus extra for spreading, softened
225g caster sugar
25g soft dark brown sugar
200g self-raising flour
½ teaspoon bicarbonate of soda
1 ½ teaspoons ground cinnamon
4 large free range eggs
2 tablespoons whole milk

For the buttercream icing
300g unsalted butter, softened
675g icing sugar
ground cinnamon
4 tablespoons whole milk

4 tablespoons granulated sugar

Preheat the oven to 170°C fan. Toast the bread until slightly burnt, then butter both sides and bake in the oven for 5 to 10 minutes or until crisp enough to snap. Remove and leave to cool, then whiz in a food processor or grate with a box grater and set aside.

For the cupcakes, whisk the sugars in a large bowl with an electric mixer to get rid of any lumps, and then sift in the remaining dry cupcakes ingredients. Add the eggs, butter and 50g of the buttered toast crumbs, and then beat for 60 seconds. Pour in the milk and whisk for 20 seconds to make sure it's all incorporated. Fill the paper cases two-thirds full with mixture, but don't bother to smooth it out. Bake for 20 minutes, or until they spring back when touched.

Leave to cool, transferring to a wire cooling rack after 5 minutes.

Meanwhile, make the icing. Beat the butter with an electric mixer for 4 to 5 minutes or until pale and smooth. Sift the icing sugar and ½ teaspoon of cinnamon into a  large bowl, then add to the butter in two stages, beating well between each. Pour in the milk and beat for a further 3 to 5 minutes, or until smooth and silky. Once the cupcakes are cool, decorate with the icing and scatter the remaining toast crumbs on top. Combine the granulated sugar with a pinnace of cinnamon, then sprinkle over the cupcakes and serve.

Happy Baking x