Cinnamon buttermilk cupcakes with a cinnamon and crème fraîche butter icing

Preheat the oven to 180°C. Line 2×12 hole muffin tins with paper cups.

Using an electric mixer, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Continue beating for another 3 minutes to dissolve the sugar. The mixture should be pale yellow and fluffy.

Sift the flour, bicarbonate of soda, baking powder and salt together at least 3 times.

Stir the vanilla extract into the buttermilk. Using a large metal spoon, fold the sifted dry ingredients alternately with the buttermilk and vanilla extract into the egg and butter mixture. Mix until all of the dry ingredients have just been incorporated. Do not overmix.

Spoon heaped tablespoons of the batter into the paper cups. Make sure the paper cups are about two-thirds full to give perfectly levelled results.

Bake for 20 minutes. To check if the cupcakes are done, insert a toothpick into the centre of a few – a clean toothpick means they’re baked. If not, about 5 minutes longer should do the trick.

Leave the cupcakes to cool down in the muffin pan for about 5 minutes before removing and placing them on a wire rack to cool completely.

To make the icing, sift together the icing sugar and cinnamon. Using an electric mixer, cream together the butter and crème fraîche. Add the vanilla extract and a pinch of salt and mix well. Add the sifted icing sugar and cinnamon, and continue beating for about 3 – 5 minutes. The icing should be soft and hold its shape well.

Spoon the icing roughly over the tops of the cupcakes. Serve as is or dusted with more cinnamon or cocoa.