Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground cumin: 1/2 teaspoon (2.5g)
- Sugar: 3/4 cup (150g)
- Large egg: 1
- Milk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Honey: 1/4 cup (60ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a muffin tin.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and cumin.
- In a separate bowl, whisk together sugar, egg, milk, and oil.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fill muffin tins to the top with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the muffin tin for 5 minutes before removing to a wire rack to cool completely.
- Warm honey in a small saucepan over low heat.
- Brush honey over cupcakes and serve.
Nutritional Information:
Per serving (1 cupcake):
- Calories: 250
- Fat: 8g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 40g
- Protein: 4g
Dish Characteristics:
- Sweet and savory
- Fluffy and tender
- Honey-glazed
- Mexican-inspired
User Comments:
- "These cupcakes were absolutely delicious! The combination of cinnamon and cumin was perfect."
- "I loved the honey glaze. It added a touch of sweetness to the cupcakes."
- "These cupcakes were easy to make and turned out perfectly."
- "I would definitely recommend these cupcakes to anyone who loves Mexican food."
- "These cupcakes were a hit at my party."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cupcakes tough.
- If you do not have a muffin tin, you can make these cupcakes in a 9x13 inch baking pan.
- You can add other ingredients to your cupcakes, such as chocolate chips, nuts, or fruit.
