Name: Cinnamon swirl cupcakes
Cook time: 30 min
Total time: 30 min
Ingredients: 155 gram (5 ounces) unsalted butter, softened; 1/3 cup (75g) firmly packed light brown sugar; 3 teaspoon ground cinnamon; 2 teaspoon cocoa powder; 1 cup (220g) caster (superfine) sugar; 2 eggs; 3/4 cup (110g) plain (all-purpose) flour; 1 cup (150g) self-raising flour; 1/2 cup (125ml) buttermilk; Cream cheese frosting; 60 gram (2 ounces) unsalted butter, softened; 160 gram (5 ounces) cream cheese, softened; 3 cup (480g) icing (confectioners') sugar; 2 teaspoon cinnamon sugar, for sprinkling

Ingredients

155 gram (5 ounces) unsalted butter, softened

1/3 cup (75g) firmly packed light brown sugar

3 teaspoon ground cinnamon

2 teaspoon cocoa powder

1 cup (220g) caster (superfine) sugar

2 eggs

3/4 cup (110g) plain (all-purpose) flour

1 cup (150g) self-raising flour

1/2 cup (125ml) buttermilk

Cream cheese frosting

60 gram (2 ounces) unsalted butter, softened

160 gram (5 ounces) cream cheese, softened

3 cup (480g) icing (confectioners') sugar

2 teaspoon cinnamon sugar, for sprinkling

Method

1.Melt 30g (1 ounce) of the butter in small saucepan. Remove from heat; stir in brown sugar, ground cinnamon and cocoa. Cool.

2.Preheat oven to 180°C/350°F. Line 12-hole (1/3-cup/80ml) muffin pans with paper cases.

3.Beat remaining butter, caster sugar, eggs, sifted flours and buttermilk in medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a paler colour. Fold in brown sugar mixture, for marbled effect. Divide mixture into paper cases.

4.Bake cakes about 25 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, make cream cheese frosting: beat butter and cream cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

6.Spread frosting onto cakes; dust with cinnamon sugar.

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Ingredients

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