/ Recipe: Mini cupcakes with cinnamon and brown oil

Recipe Mini cupcakes with cinnamon and brown oil

Ingredients:
  • Sugar - 2/3 Cups (coating)
  • Ground cinnamon - 1 st. Spoon (coating)
  • Unsalted butter - 6 items. Spoons (coating)
  • Flour - 1 1/2 cups
  • Baking powder - 1 1/2 teaspoons
  • Baking soda - 1/2 teaspoonfuls
  • Salt - 1/2 teaspoonfuls
  • Grated Nutmeg - 1/4 Teaspoon
  • Sugar - 1/2 cup
  • Unsalted butter, room temperature - 1/3 Glass (5 tablespoons plus 1 teaspoon) plus form oil)
  • Big egg - 1 piece
  • Extract of vanilla - 1 teaspoon
  • Buttermilk - 1/2 cup
Instructions

1. Preheat the oven to 175 degrees. Lubricate or lined with paper liners a muffin shape with 12 standard compartments or with 30 small compartments. Make a cover. In a small saucepan, melt the butter over medium heat and cook, stirring, until brown and a nutty smell. Immediately remove from heat and set aside. In a small bowl, mix 2/3 cups of sugar and cinnamon. Set aside. Make cupcakes. Mix the flour, baking powder, soda, salt and nutmeg together in a bowl, set aside. Beat the softened butter and sugar together in a large bowl with a mixer. Add the egg and vanilla extract, whisk. Add 1/3 flour mixture, then 1/2 buttermilk. Repeat again and finish with flour. Mix to homogeneity. 2. Put the dough in the mold, filling each compartment with 3/4. 3. Bake cakes of standard size for 20-25 minutes and miniature cupcakes from 12 to 14 minutes. Let cool on the grate. 4. Dip the muffins into the brown oil so that it completely covers them. 5. Then roll in a mixture of sugar and cinnamon. 6. Immediately submit.

Servings: 10

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