Store bought or homemade mini cinnabon for garnish Cake-2/3 cup oil1 ½ cups ordinary sugar2 extra large eggs1 ½ cups milk3 ½ cups flour (sifted)3 teaspoon baking powder1 tablespoon cinnamon powder Optional Filling-½ tub Lancewood plain cream cheese (softened)1 teaspoon vanilla essence½ cup icing sugar½ cup chopped pecan nuts Cream Cheese Frosting-1 tub Lancewood plain cream cheese (softened)3 cups icing sugar125g butter1 tablespoon vanilla essence1-2 tablespoon milk
Cake-1. Combine the dry ingredients in a large mixing bowl.2. Mix wet ingredients in a separate bowl.3. Add wet ingredients to dry ingredients and combine together well without over beating4. Beat softened cream cheese with icing sugar, add vanilla and beat in. Then beat in nuts. 5. Spoon mixture into cupcake cases till ⅓ full. Spoon in a little of filling and then spoon over remaining batter till case is ¾ full. 6. Bake in preheated oven at 180degC for 10-15min.7. When cupcakes are done, remove cupcakes from oven and cool.8. For the frosting, beat cream cheese till smooth.9. Separately beat butter, with icing sugar, then add dash milk and essence and beat in. 10. Add cream cheese and beat in.11. Spoon into piping bag and frost cupcakes. 12. Dust with cinnamon powder. Garnish with chopped pecans or with a mini cinnabon.