Cinnamon Roll Cupcakes with Walnuts

Cinnamon Roll Cupcakes with Walnuts




Shopping List:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs, free range
150 gr self-raising flour
3 tablespoons milk


For the cinnamon sugar:

2 tablespoons of fine sugar
1/2 teaspoon ground cinnamon


For the  Cream Cheese topping:

40 gr butter, softened
125 gr cream cheese (mascarpone)
Icing sugar sifted about 250 gr
30 gr roughly crushed walnuts




Preheat your oven to 180C. Put 12 paper cases in your muffin tin.

In a small bowl, stir together sugar and cinnamon, set aside.

Beat together the butter and the brown sugar until it is pale and fluffy. Beat in the eggs, one at a time and then mix in the flour and the milk until it has a nice consistency.

Fill the muffin cases about 1/2 full.  Spoon generous 1/4 teaspoons cinnamon sugar into the center of the batter in each case. Top the cinnamon sugar with the remaining batter divided evenly among the paper cases. In each case, swirl the batter with a cake tester or a toothpick to create a spiral effect.

Bake the cupcakes in your preheated oven for 15-20 minutes or until your caketester or toothpick comes out clean. Remove the cupcakes form the muffin tin after about 5 minutes and let them cool completely on your wire rack.

In the mean time, beat together 40 gr softened butter with 125 gr cream cheese until it is soft. Add about 250 gr of sifted icing sugar and beat for about  1-2 minutes until smooth.

Place the topping in a piping bag with a round tip. Starting at the outer edge of the cupcakes, pipe the topping in a spiral pattern, slowly elevating to a little peak in the centre.
Sprinkle with the crushed walnuts.

If you don't have a piping bag, you can use a resealable freezer or food-storage bag. Snip a small opening at one bottom corner é presto!

You can use Pecan nuts or any nut you want or omit them alltogether.



                                                            "Enjoy"