Cinnamon Roll Cupcakes marries the two niceties of cupcake batter and caramel like cinnamon swirl.
1 1/2 cups flour
1 cup sugar
1/2 tbs baking powder
pinch of salt
1/2 cup butter( 1 stick)
1/2 cup milk
1/2 tsp vanilla extract
Cinnamon Caramel Swirl:
5 tbs brown sugar
3 tbs standard sugar
2 tbs cinnamon
8 tbs water
(I always add nutmeg and cardamom to anything that involves cinnamon, but these are completely optional)
1/2 package cream cheese
1 1/2 cup powdered sugar
2 tbs shortening
1/4 tsp vanilla
splash of milk (if necessary)
Blend sugar, salt, baking soda, vanilla. Slowly add bits of butter and let cream together. Add one egg at a time. Slowly add flour in 3-4 parts. Blend in milk. Do not over mix!
On stove top, boil down sugars and cinnamon in water to make caramel. Do not over boil, you do not want a hard candy state. Use a candy thermometer if necessary.
Let caramel cool slightly and hand stir into the cupcake batter. You want to see the swirls after baking.
Bake for 15-25 minutes(do not over bake, rather underbake to preserve moisture)
Top with Extra Cream Cheese Frosting
Combine all ingredients in mixer, looking for texture of traditional buttercream. Only add splash of milk if frosting needs thinning.
Dust frosted cupcakes with a little shower of cinnamon.
Now you can have breakfast all day long!
Tuesday, February 10, 2009
Posted by Katherine at 10:02 AM