125 g butter, softened to room temperature (or until you can easily push your finger down into the butter)
3\4 cup Dextrose
2 eggs
¼ cup plain or vanilla yoghurt or sour cream (I love using vanilla yoghurt)
¾ Cup Milk
2 teaspoons vanilla extract
Dry Ingredients
1½ C flour
1½ teaspoons baking powder
¼ baking soda
Cinnamon Swirl
½ tablespoon cinnamon
⅛ cup powdered glucose (we use/recommend dextrose)
Instructions
Preheat your oven to 160C/320 F and line a cupcake tray with 12 liners
In a large bowl, beat the butter until creamy and smooth.
Add the dextrose and beat until fluffy, about 3 minutes.
Beat in the eggs one at a time, beating well after each addition.
Add the yoghurt or sour cream, milk and vanilla extract and mix well
Sift the flour, baking powder and baking soda and stir to combine
Sift the flour mix into the creamed ingredients and gently fold together until no flour can be seen,
Do not overmix
half fill each of the 12 cupcake liners with your cupcake mixture
sprinkle 1 teaspoon of the cinnamon mix over each ½ full cupcake liner and with the handle of a teaspoon gently 'swirl' the mixture to slightly incorporate (do not fully combine you want 'patches of cinnamon through your cupcakes)
fill your liners with the rest of the cupcake mixture and then top with more cinnamon mix.
Cook in a preheated oven for 18-20 minutes
Allow to go cold before frosting
Recipe by thatsREALyummy at http://www.thatsrealyummy.com/cinnamon-swirl-cupcakes/