Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

  Here is a cupcakes that I made for Mother's Day and shared with everyone at Barnes and noble. 

Ingredients

1  cup butter

2    eggs

2 1/2    cups all purpose flour

2 1/2    teaspoons baking powder

1/2  teaspoon salt

3/4  cup packed brown sugar

2    teaspoons ground cinnamon

1  cup sugar

1/4 cup powdered sugar

1 1/2    teaspoons vanilla

1 1/4    cups milk

                   

 Directions:

Preheat oven to 350 degrees F. Set up your cupcake tins with liners (or just make sure that the tins aren't in the dishwasher before you begin). 

In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, and cinnamon. Set aside.

 

 In a large 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. Add powdered sugar. Beat on medium speed for 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.

 

Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.

 

Bake for 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. 

 

Two options for topping: (or you can totally use both, it will just be double yummy)

 

Glaze:

 

In a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a mixture of glazing consistency. Using a wooden toothpick, poke holes into tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm. Makes 26 (2-1/2 inch) cupcakes.

 

Frosting
 In a large mixing bowl beat 1 cup room temperature butter with a mixer on medium to high speed for 30 seconds. Beat in vanilla and  a pinch of salt. Gradually add 2 to 3 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream *. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency.

 

 (*If you want to make homemade whip cream for this frosting: beat on high 1 cup heavy cream with one teaspoon vanilla and one tablespoon powdered sugar until it looks and tastes like whip cream, or beat for 4 minutes.)

 

Recipe adapted from bhg.com

Capt'n Crunch cupcakes

Cap’n Crunch Cupcakes

2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups smashed up Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2.Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In mixer bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.
4. Add half of the flour mixture to the butter mixture. Stir in buttermilk, then add the flour mixture slowly, alternating between wet and dry, mixing until just combined. Mix in ground Cap’n Crunch until combined.
5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

 Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. 

Decorate with pieces of Capt'n Crunch after iced.


Adapted from the Baking Robot's recipe.

S'mores please! Cupcakes

Cake Ingredients 2 1/4 cup + 2 tbs sugar
1 3/4 cup all purpose flour
3/4 cup + 1 tbs cocoa powder (not Dutch processed)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cup graham cracker crumbs (about 20 crackers)
1/3 cup unsalted butter, melted
9 oz bittersweet chocolate, as finely chopped as you can

Preheat oven to 350, and line 2 standard muffin tins or spray with cooking spray.

Sift (or whisk together) into the bowl 2 cups plus 2 tbs sugar (reserving the remaining 1/4 cup for later), flour, cocoa powder, baking soda, baking powder, and salt.

In a separate medium bowl (or at your mixer), lightly whisk the eggs, milk, oil, and vanilla.
 Pour into the flour mixture, and mix on low until incorporated slightly and then increase the speed to medium to mix for 30 seconds. Scrape down the bowl and mix on medium for an additional 2 minutes. Pour in your boiling water. Using a spoon (not the mixer) stir to combine. The batter will be very runny. (For firmer cupcake, skip the boiling water and add the oil last)
In another medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and melted butter.
Spoon 2 tbs of graham cracker mixture into each muffin cup (there will be some leftover). Using a piece of parchment paper, firmly press the graham cracker into the bottom of the muffin cup, creating a crust. Sprinkle evenly 2 generous tsp of finely chopped chocolate (or morsels of chocolate) on top of the crust.  Fill cups 3/4 of the way full. Sprinkle the remaining chopped chocolate and then graham cracker mixture over the top of the batter.
Bake one tin at a time for 17-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few crumbs attached.  Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely, at least an hour.

Cupcake glaze
Melt 2/4 cup morsels and/or 6 oz chocolate bar with half a can of sweetened condensed milk. Stir constantly over medium heat until chocolate is melted and mixture is a dark consistency.

Lightly glaze cooled cupcakes. Chocolate will cool and "harden" within a minute or two. Frosting goes on top of the glaze after it is hardened.

Marshmallow "frosting"

• 5 large egg whites
• 1 1/2 cup sugar

1. Combine egg whites and sugar in a bowl placed over simmering water. Whisk constantly until sugar is dissolved.
2. Transfer mixture to stand mixer bowl, with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10 minutes.

Lightly dust with crumbled graham crackers and/or chocolate. 

Recipe adapted from Rocheli and Baker's Royale.