Cupcake with cinnamon
This version of the cake is very fragrant, delicate with cinnamon filling just right for tea drinking and sincere conversations.
Ingredients
Servings 8- cinnamon - 1.5 tsp
- cream cheese (I have ricotta) - 110 g
- powdered sugar - 50 g
- vanilla sugar - 0.5 tsp
- butter - 55 g
- brown sugar - 59 g
- flour - 30 g
- vanilla sugar - 0.5 tsp
- butter - 170 g
- sugar - 150 g
- egg - 3 pcs.
- flour - 225 g
- baking powder - 10 g
- kefir - 100 g
- vanilla sugar - 1 tsp
- pinch of salt
Cooking
Step 1
Cinnamon filling: Mix room temperature butter with cinnamon, sugar, flour and vanilla sugar. And leave aside.
Step 2
Beat room temperature butter with sugar until creamy and fluffy. Whisking constantly, beat in one egg at a time, beating well after each. Add half of the kefir and half of the sifted flour and mix everything well, then add the second half of the kefir, flour and baking powder, vanilla sugar and mix everything again until a homogeneous consistency.
Step 3
Lubricate the form with butter and send with flour, put half of the dough and cinnamon filling on top, form stains with a knife and cover with the remaining half of the dough. We put in an oven preheated to 160 degrees. We bake 50-60 minutes. readiness check with a skewer. When the cake is ready, cool on a wire rack.
Step 4
Frosting: Mix all ingredients and brush on cake.