Yield enough for 10 cupcakes., time taken — 25 mnt

  1. 1 c. flour
  2. 3/4 c. sugar
  3. 2 tbsp. cocoa
  4. 1/2 tsp. baking powder
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. salt
  7. 1/2 c. water
  8. 1/4 c. vegetable oil
  9. 1/2 tsp. vanilla


  1. 3 tbsp. butter
  2. 1 1/2 c. sifted powdered sugar
  3. 1/4 tsp. cinnamon
  4. Pinch of salt
  5. 1 tbsp. milk
  6. 1/2 tsp. vanilla


Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vanilla. Stir until smooth.

Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals. Yield 10cupcakes.

Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Garnish making roses , petals etc to make it look apetising.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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