These are immensely popular with adults and kids alike. I thought I’d throw the cinnamon in instead of vanilla, betting confidently that this would keep the kids at bay. But no such luck.
Make them mini bite-size cupcakes and even the ladies on permanent diets will reach for seconds, even as they protest (feebly).

(Makes 40 regular ones, about 70-80 minis)
  • eggs, 5
  • butter, 2 1/2 sticks
  • sugar, 2 cups
  • salt, pinch
  • milk, 1 1/2 cups, room temperature
  • cinnamon, 1 1/2 tbsp
  • wholemeal flour, 1 cup
  • plain flour, 2 1/2 cups
  • baking flour, 1 tbsp
  1. Preheat oven to 350F (170C)
  2. Cream butter and sugar till fluffy
  3. Add eggs and continue blending, one by one
  4. Sift together the dry ingredients
  5. Add the dry ingredients to the wet in about 3 goes
  6. Using a tiny ice cream scoop or spoon, fill cupcake liners, leaving the top quarter free
  7. Bake 10 minutes, turn the pan around and bake another 10 minutes. Cool.
  8. Frost with vanilla/cinnamon icing
  9. Hide them from the kids 😉

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