Cinnamon Toast Cupcakes Recipe

Cinnamon Toast Cupcakes! That taste JUST like cinnamon toast, I kid you not. Part of the reason they taste just like cinnamon toast is because they have actual, buttered toast in them. And on top. I was very, very lucky last year to attend the baking exhibition in Melbourne which was absolutely jam packed with stalls groaning with baking equipment and books, not to mention all the actual cakes from bakeries on display, live demonstrations and lots to sample. I could have spent a week in there. I did spend a small fortune which involved three trips back to the car and out of my loot came a teeny, tiny book from Jamie Oliver’s Food Tube which features nothing but fantastic cupcakes from Jemma the Cupcake Queen. And it is from this book that I have adapted her recipe for these gorgeous, delicious, you-can-probably-eat-for-breakfast cakes!

Cupcakes
2 slices of white bread
135g unsalted butter
110g caster sugar
15g brown sugar
100g self-raising flour
1/4 tsp bicarbonate of soda (baking soda)
3/4 tsp cinnamon
2 eggs
1 tbsp milk

Icing
150g unsalted butter, softened
350g icing sugar
1/4 tsp ground cinnamon
2 tbsp whole milk
2 tbsp granulated sugar, to sprinkle

Method

Cupcakes: Pre-heat oven to 150C fan-forced/375F. Line a 12-hole muffin tray with paper cases. Toast the bread until slightly burnt, then butter both sides and bake in the oven for 5 to 10 minutes, or until crisp enough to snap. Remove and leave to cool, then pop in the food processor (or grate or chop) and set aside.

With an electric mixer beat the butter and sugars together until light and fluffy, then add the flour, baking soda and cinnamon and beat until just combined. Add the eggs and milk and 25g of the toast crumbs and beat until just combined. Divide the mixture among the cases (don’t be alarmed that there doesn’t seem to be a lot of batter, they are really light) and bake for 20 minutes or until they spring back when touched. Leave in tray for 5 minutes then transfer them to a wire rack to cool completely.

Icing: Beat the butter, sugar and cinnamon together then add the milk and continue to beat until smooth. Ice the cupcakes and sprinkle with remaining toast crumbs and then sprinkle a bit of sugar on top.

Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.