January 28, 2013

Cinnamon Cakes

We have had bright grey cold days here in New York. I bought some long flowering branches from Key Food on 7th Avenue and set them up in the middle of my bedroom where the little pink blossoms opened wide and the heavy branches did their best not to topple over. The vase was too small and light. I balanced the branches' weight by placing a wide stack of beveled copper drypoint plates over one corner of the cylinder's mouth. So strange it is how such small bright living things can enlighten a dreary city afternoon. To accompany a day of supposed creative work and a bottomless cup of hot tea, I also made cinnamon cakes. Simple little plain cupcakes with a kick of cinnamon and a silly swirl of icing.

1 cup almond milk
1 tsp. apple cider vinegar
1 1/3 cups flour
1 1/2 Tbs. corn starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/3 cup vegetable oil
3/4 cup sugar
1 1/2 tsp. vanilla

Preheat oven to 350. In a small bowl, combine the milk and vinegar and set aside. In a large bowl, whisk the dry ingredients until combined. In another bowl (so many bowls!) beat the sugar, oil, vanilla, and almond milk mixture until combined. Add the dry to the wet and whisk until combined. Spoon into cupcake liners and place in the oven for 20 minutes or until done!


No comments:

Post a Comment