Woefully, cinnamon hasn't been featured on this blog in quite some time. Lest you think I've abandoned my love for the stellar spice, I've concocted two batches of cupcakes to refocus the spotlight on its rightful place.
The first cupcake I bring you is of the snickerdoodle variety. The cookies are grand and the blondies are delicious, but these beauties have cream cheese frosting! Cinnamon cream cheese frosting, to be exact. I was thrilled to death with these, and that's coming from a somewhat modest cinnamon connoisseur. Well done, Martha Stewart and friends. Well done. (I used her recipe, replacing the seven minute frosting with cream cheese frosting with cinnamon added. Obviously.)
The second batch of cupcakes wasn't quite as successful, but it's still definitely worth mentioning. I took a recipe for Mexican chocolate cake and used it to make cupcakes with no adaptations.
The resulting cakes were tasty, but flat and crumbly in appearance. The frosting I used in lieu of the original glaze was killer, though--buttercream with a smidgen of cayenne incorporated. The whole cinnamon-chocolate-cayenne theme will most certainly be revisited.
No, cinnamon will not be leaving my center stage any time soon.