I have been patient. I have been persistent. I have tried improving the quality of every post, spending more and more time on each. I have also spent my weekend afternoons running around the kitchen, looking for the perfect light, the perfect shadows. I was certain my last recipe would grant me access to the food blogging heavens, but what keeps me going is that which really matters.

My photographs do not have the notorious countryside look: the blue-checkered napkins, pink rose petals, or the fantastically manicured foods. Alas, the food I cook is real, fresh, and without any make-up. The recipes are simple, quick, and easy! I am committed to representing the freshest foods available as they are. I only make the desserts I think are worth eating. The kitchen I work in is barren and small; there is only space for the necessary. The photographs are simple and truthful.

I am not giving up, as the main purpose of this website is to share with you, my family and friends. Just keep coming back, and I will keep posting.

These cupcakes are delicious. I know I always say that about whatever it is that I am posting about, but I only eat what I really enjoy eating and believe in. Similar to the cinnamon ice cream, this recipe is spicy and belly warming. I baked them for a brunch party, at a friend’s house. I had to figure out how to transport them by bike. Nevertheless, they were the perfect midday treat after a delicious meal. These cupcakes are made out of three layers of cinnamon goodness: (1) a moist cinnamon cake, (2) a crunchy cinnamon sugar crust, and (3) a sweet and tangy cream cheese cinnamon frosting! If you are a cinnamon fan, this cupcake if definitely for you!

Adapted from Bakingdom’s Homemade Churro Cupcakes with Salted Dulce De Leche Sauce

Makes 12 cupcakes

Batter

1½ cups all-purpose flour

1½ teaspoons cinnamon

1½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

½  cup milk, at room temperature

Cinnamon Sugar

½ cup of sugar

2 teaspoons cinnamon

Frosting

8 ounces cream cheese, at room temperature

¼ cup unsalted butter, at room temperature

¾ cup confectioners’ sugar

1 teaspoon vanilla

1 teaspoon cinnamon

To make the cupcakes: Start by preheating the oven to 350 degrees. Line a muffin pan with liners and set aside. In a clean, dry bowl, mix dry ingredients: flour, cinnamon, baking power and salt.

On a standing mixer with paddle attachment, whip butter for two to three minutes. Add the sugar and beat until fluffy. Add the eggs, one at a time, followed by the vanilla. Add one third of the dry ingredient mixture into the wet ingredients, followed by half the milk, while mixing. Repeat until all of the dry ingredients have been incorporated into the wet. Remember not to over mix. This will develop the gluten in the flour, and make the cupcakes tough.

 Fill each cupcake cup ¾ of the way with the batter. Bake for 18-20 minutes at 350-degree oven. To ensure that the cake batter is cooked, insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready. If not, cook a couple of minutes at a time until ready.

While the cupcakes are cooling, you can make the frosting. Place cream cheese in a standing mixer bowl with the whip attachment.  Whip until fluffy. Add butter, and continue mixing. Add sugar, a little bit at a time, then the cinnamon, and vanilla.

Mix the cinnamon and sugar in a bowl. Dip the cooled cupcakes upside down into the bowl. Frost. Eat!