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!
Tuesday, February 10, 2009
cinnamon roll in my cupcake, say what!?
Posted by Katherine at 10:02 AM
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5 comments:
These look out of this world! Save me 1 :)
These cupcakes look fantastic. I bet that cinnamon looks so pretty swirled inside. Thanks for sharing, and thanks for visiting my site!
These look awesome! Yum!
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.
I just came across this recipe, and these look heavenly!! Thanks for sharing such deliciousness!
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