Cinnamon is one of the signature winter spices. These cupcakes are so simple to make and will fill your house with a delightful spicy aroma. Vanilla and cinnamon are a perfect sweet and spicy combination. The Greek yoghurt keeps them moist and fresh longer and slightly cuts down on the amount of fat used. You can serve them as a sweet breakfast or as a simple snack. And if you like, you can add more cinnamon, and even a smidgen of nutmeg.
Ingredients
200 grams plain flour
2 ½ teaspoons baking powder
100 grams butter
100 grams sugar
1 large egg
1 teaspoon vanilla
100 grams Greek yoghurt
75 ml oil
100 ml hot water
50 grams light brown sugar
1 teaspoon unsweetened cocoa powder
1 ½ teaspoons cinnamon
Preparation
Sift the flour with the baking powder and set it aside. Beat the softened butter with the sugar, on high, until light and fluffy, then add the egg and vanilla, and combine well. Add the oil and yoghurt and briefly whisk it with a wire whisk. Finally, add the sifted dry ingredients and mix just until barely combined, then slowly drizzle in the boiling water, whisking gently as you pour. Take out a third of the batter and put it into another bowl.
Pour the larger amount of the batter evenly in a 12-hole standard muffin tin lined with muffin liners. Take the reserved batter, add the cinnamon, brown sugar and cocoa powder and whisk until completely combined. Evenly divide the batter between the 12 cupcakes and gently swirl the batters together with a skewer or a thin knife. Bake them in a preheated oven, at 190˚C (375˚F) for 10-12 minutes.
