Cinnamon Sugar Cupcakes Recipe by Gary Waite
Cooking Instructions 20 minutes 1 Preheat oven to Gas Mark 4. Place the 200g butter in the bottom of your Kenwood Attachment Mixing Bowl - add the 200g Caster Sugar - blend together with the use of your Kenwood 2 Crack 4 hen eggs into a Dessert Bowl and then whisk with a Dinner Fork and then gradually add the beaten eggs - blending each time with the Kenwood - with the Kenwood cake blender Attachment on and the Kenwood guard to prevent splashes going everywhere 3 Add 400g Self-raising Flour too a Flour Sieve and then sieve into the wet mix, add the 2 tablespoons of Cold tap water (scoop measurement Spoon) and then eventually fast blend with the use of your Kenwood etc. 4 Add 4 tiny blobs off of a block of butter into the shallow Cupcake Baking Tin and then melt in the oven at the Gas Mark 4 temperature and then take out of the oven and then use a Pastry Brush too brush the melted butter all over the top and then use a Flour Sieve too dust flour over the top 5 Add half a Dessert Spoon too each hole and then sprinkle 2 teaspoons of homemade Cinnamon Sugar over the top (Cinnamon Powder and Granulated White Sugar) and then bake in the oven at Gas Mark 4 for 20 minutes. Allow too cool for 10 minutes in the Cupcake Baking Tin and then transfer all of them to a wire cooling cake rack too cool down completely 1 Preheat oven to Gas Mark 4. Place the 200g butter in the bottom of your Kenwood Attachment Mixing Bowl - add the 200g Caster Sugar - blend together with the use of your Kenwood 1 Preheat oven to Gas Mark 4. Place the 200g butter in the bottom of your Kenwood Attachment Mixing Bowl - add the 200g Caster Sugar - blend together with the use of your Kenwood 2 Crack 4 hen eggs into a Dessert Bowl and then whisk with a Dinner Fork and then gradually add the beaten eggs - blending each time with the Kenwood - with the Kenwood cake blender Attachment on and the Kenwood guard to prevent splashes going everywhere 2 Crack 4 hen eggs into a Dessert Bowl and then whisk with a Dinner Fork and then gradually add the beaten eggs - blending each time with the Kenwood - with the Kenwood cake blender Attachment on and the Kenwood guard to prevent splashes going everywhere 3 Add 400g Self-raising Flour too a Flour Sieve and then sieve into the wet mix, add the 2 tablespoons of Cold tap water (scoop measurement Spoon) and then eventually fast blend with the use of your Kenwood etc. 3 Add 400g Self-raising Flour too a Flour Sieve and then sieve into the wet mix, add the 2 tablespoons of Cold tap water (scoop measurement Spoon) and then eventually fast blend with the use of your Kenwood etc. 4 Add 4 tiny blobs off of a block of butter into the shallow Cupcake Baking Tin and then melt in the oven at the Gas Mark 4 temperature and then take out of the oven and then use a Pastry Brush too brush the melted butter all over the top and then use a Flour Sieve too dust flour over the top 4 Add 4 tiny blobs off of a block of butter into the shallow Cupcake Baking Tin and then melt in the oven at the Gas Mark 4 temperature and then take out of the oven and then use a Pastry Brush too brush the melted butter all over the top and then use a Flour Sieve too dust flour over the top 5 Add half a Dessert Spoon too each hole and then sprinkle 2 teaspoons of homemade Cinnamon Sugar over the top (Cinnamon Powder and Granulated White Sugar) and then bake in the oven at Gas Mark 4 for 20 minutes. Allow too cool for 10 minutes in the Cupcake Baking Tin and then transfer all of them to a wire cooling cake rack too cool down completely 5 Add half a Dessert Spoon too each hole and then sprinkle 2 teaspoons of homemade Cinnamon Sugar over the top (Cinnamon Powder and Granulated White Sugar) and then bake in the oven at Gas Mark 4 for 20 minutes. Allow too cool for 10 minutes in the Cupcake Baking Tin and then transfer all of them to a wire cooling cake rack too cool down completely More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orzo salad Chinese Crumbly Cookies (Taosu, 桃酥) Chinese stir fry - Snow Peas with dried shrimps and garlic White Fish with Lemon Butter Pepper jack smashers 🍔 (sliders) Orzo salad Chinese Crumbly Cookies (Taosu, 桃酥) Chinese stir fry - Snow Peas with dried shrimps and garlic White Fish with Lemon Butter Pepper jack smashers 🍔 (sliders) Sharjah milkshake Madurai kari dosa Turkey & cheese sliders Bento box Roast Beef & cheese sliders Pepper jack smashers 🍔 (sliders) Mediterranean stromboli Nuna's Creamy Tomato Pasta Sweet & Spicy Papaya Salad (甜辣木瓜沙拉) Stir-Fried Vegetables with Pork Boneless Chicken With Green chillies and Bell Pepper 🌶️ Sharjah milkshake Madurai kari dosa Turkey & cheese sliders Bento box Roast Beef & cheese sliders Pepper jack smashers 🍔 (sliders) Mediterranean stromboli Nuna's Creamy Tomato Pasta Sweet & Spicy Papaya Salad (甜辣木瓜沙拉) Stir-Fried Vegetables with Pork Boneless Chicken With Green chillies and Bell Pepper 🌶️