Tuesday, February 10, 2009

cinnamon roll in my cupcake, say what!?



Cinnamon Roll Cupcakes marries the two niceties of cupcake batter and caramel like cinnamon swirl.

Batter:
1 1/2 cups flour
1 cup sugar
1/2 tbs baking powder
pinch of salt
1/2 cup butter( 1 stick)
2 eggs
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)

Frosting:
1/2 package cream cheese
1 1/2 cup powdered sugar
2 tbs shortening
1/4 tsp vanilla
splash of milk (if necessary)



PREHEAT: 350

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!

5 comments:

regina said...

These look out of this world! Save me 1 :)

Hayley said...

These cupcakes look fantastic. I bet that cinnamon looks so pretty swirled inside. Thanks for sharing, and thanks for visiting my site!

Ashley said...

These look awesome! Yum!

Muffins said...

Hello there, I was wondering if the recipe called for baking soda or powder? I noticed the ingredients lists it to be soda but then in the first step it's called powder.

Maggie and Nathan said...

I just came across this recipe, and these look heavenly!! Thanks for sharing such deliciousness!