Sunday, May 22, 2011

Cinnamon Roll Cupcakes

Well this afternoon I was in the mood to experiment with some baking for the upcoming Kountze Trade Days Worship Service.   I needed to bake and freeze items since I will have a booth and time will be limited for baking.  I try to bring something that would be great with a good cup of coffee and not require silverware.   I've read so many food blogs and magazines this past week and when I saw the Cinnamon Roll Cupcakes, I knew that it was a MUST!

Cinnamon Roll Cupcake

Well I have a new favorite recipe.  Anything with cinnamon is at the top of my list.   The only way to make it better would be to find a way for cream cheese to be added and I'm working on that formula.  Following is the recipe for those who might want to try.

Cinnamon Roll Cupcakes
Better Homes and Gardens

Prep:      45 minutes
Stand:    30 minutes
Bake:     18 minutes
Cool:     45 minutes
Oven:    350 degrees

2/3 cup butter
2 eggs
2-1/2 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
1/3 cup finely chopped pecans
2 teaspoons ground cinnamon
1-3/4 cup granulated sugar
1-1/2 teaspoons vanilla
1-1/4 cup milk
1 recipe Creamy Butter Frosting

  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line twenty-six 2-1/2 inch muffin cups with paper bake cups (Mine only made 20).  In a medium bowl stire together flour, baking powder and salt.  In a small bowl stir together brown sugar, pecans and cinnamon.  Set aside.
  2. Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally.  Beat on mediuim speed about 2 minutes more or until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
  3. Spoon about 1 tablespoon of the batter into each prepared muffin cup.  Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups (don't be bashful).  Spoon the remaining batter (about 1 tablespoon) evenly over brown sugar mixure in cups.  Sprinkle the remaining brown sugar mixture over top batter in cups.
  4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.  Cool cupcakes in muffin cups on wire racks for 10 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.
  5. Spread Creamy Butter Frosting onto cupcakes.  Store cupcakes in the refrigerator.  Makes 26 (2-1/2 inch) cupcakes (Mine made 20)  (I DID NOT USE THE FROSTING ON MINE SINCE I WAS FREEZING TO USE AT A LATER TIME.   I SAMPLED ONE WITHOUT ICING AND IT WAS DELISH!)
Creamy Butter Frosting:

Allow 1 cup butter to stand at room temperature for 30 minutes.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Beat in 1 teaspoon vanilla and a dash salt.  Gradually add 4 cups powdered sugar, beating until combined.  Beat in 1/4 cup whipping cream.  Beat in 4 cups additional powdered sugar.  Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffy and reaches spreading consistency.  Makes 4 cups.