Recipe For Evil Cupcakes!

Sorry about the crappy photo!

To Whom It May Concern,

Dear annaxoskinnyxo,
Thank you so much for signing in. Hope you have a truly brilliant weekend!

In the interests of aiding and abetting, I'm publishing the recipe for my birthday cupcakes to further Sophie's evil plan to stuff her husband full of cupcakes. *Wink-wink, nudge-nudge, Darlin'!*

CINNAMON, CHOC-CHIP AND MARASCHINO CHERRY CUPCAKES
Makes 24

125g unsalted butter/margarine, softened
2/3 cup (150g) Caster/ Superfine sugar
3 eggs
11/2 cups (225g) self-raising flour
1/4 cup (60ml) milk

* You can use a vanilla cake mix, if you'd prefer, just mix as per instruction and add the follow:

a few drops each vanilla and almond essence (leave out vanilla if you're using a cake mix)
1 teaspoon ground cinnamon
125g Maraschino cherries, cut into quarters and drained on paper towels
50g dark chocolate chips

1 Preheat oven to 180°C/160°F fan-forced (365°F/320°F fan-assisted) Line 2 deep, 12 hole muffin trays with paper cases.
2 Combine all ingredients except the cherries and chocolate chips in a medium bowl; beat on low speed with an electric mixer or by hand until all the ingredients are well combined. Stir in cherries and chocolate chips.
3 Drop slightly rounded tablespoons of mixture into paper cases. Bake on middle shelf for about 20 minutes. Turn cakes out, topside up, onto wire racks to cool.

LEMON FLAVOURED BUTTER ICING/FROSTING:

100g unsalted butter/margarine, softened
1 cup (160g) icing/powdered,confectioner's sugar, sifted/strained
1/2 teaspoon ground cinnamon
few drops each vanilla and almond essence
1 flat teaspoon grated lemon zest/peel/rind
1 tablespoon lemon juicec
chocolate sprinkles/ non pareils for decorating

Beat butter/margarine, lemon zest/peel/rind, cinnamon and essences in a small bowl until light and fluffy (creamed); beat in sifted icing/powdered/confectioner's sugar lemon juice, in two batches. Makes enough for 24 liberally iced/frosted cupcakes. Decorate with chocolate sprinkles/non pareils. Enjoy!

*Original recipe courtesy of The Australian Women's Weekly Old-fashioned Favourites

Hope you all have a splendid weekend! Catch up with you later.

Sincerely,
Cinnamon Brown.