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

Apple cinnamon muffins

My breakfast today :-)

Be warned this muffin makes a complete mess in your oven, do not overfill... 

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 2 apples - peeled, cored and chopped
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
• 
  
  1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
  3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

  Recipe from allrecipes.com

  
  

  
  

  Please note: make sure when you cube the butter that you make small cubes, because it will overflow and your smoke alarm will go off as it hits the bottom of your oven. If you underfill to compensate the muffin may fall apart when you take it out and it may not taste as good as the ones with more butter/sugary goodness. 

Gluten free vanilla cinnamon muffins

I decided to adapt my last recipe into a gluten free recipe and found a recipe to help guide me in the right direction. Carol from the website of Ditch the Wheat had this nice recipe with some whipped to a peak egg whites. I love making egg whites ....so I decided to try it out, only I didn't have coconut flour or coconut oil, so I just substituted gluten free all purpose flour and vegetable oil instead.


Gluten Free Vanilla Cinnamon Muffins


Ingredients
2 eggs, separated
1tbsp honey
2 tbsp vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
dash of salt
2 tbsp sifted gluten free flour
¼ tsp baking powder


Preheat oven to 350 F.
In a bowl combine egg whites and honey ... Whip the egg whites until you form stiff peaks. (Egg white whipped are the key to the puffy top).
In a separate bowl combine egg yolks, oil, vanilla, cinnamon and salt until mixed.
Add the sifted flour and baking powder to the egg yolk mixture.
Mix until smooth.
Slowly add the egg yolk mixture to the whipped egg whites. Mix until well combined.
Fill cupcake liners to the top.
Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and come out dry.

Make 12 to 18 mini muffins or 3 regular sized muffins.




So this came out a little bland, so I made another batch, but this time added a tablespoon of pure sugar cane sugar to the egg whites as I whipped them.
I also changed my vegetable oil to extra virgin olive oil.

Cinnamon honey oat muffins

The riot girls are having a bake sale tommorro and I'm not sure what I will bring, but I had a desire for some honey cinnamon muffins and found this recipe on Will Cook For Smiles, which is a very appropriate blog name as I believe the blog author and I have something in common, we both seem to love baking for appreciative people. :-)

Honey cinnamon oat muffins

Ingredients:
1 3/4 cups oats
1 cup unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark brown sugar
2 eggs, room temperature
3/4 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
2 -3 tbs honey


1. Preheat the oven to 375. Grease the muffin pan and line with paper liners.
2. In a large mixing bowl, whisk eggs and sugar until well combined. Add buttermilk, oil, vanilla extract and honey. Whisk until all ingredients are combined.
3. Whisk in the oats.
4. Sift the flour, baking soda, baking powder and cinnamon together. Add the dry flour mixture to the batter. Whisk until just combined, don’t over-mix.
5. Divide the batter between the muffin pan cups, 3/4 full. Bake for 13 minutes. Do a toothpick test to make sure they are done in the center.
6. Let cool for 10 minutes in the muffin pan before taking the muffins out of the pan.


Makes around 12 muffins.

Cinnamon French toast cupcakes

Woke up early and decided to make some breakfast cupcakes.

I love this recipe! I found it on the blog, the Cupcakery. Very tasty.

Word to the unprepared people... Always set out your cupcake tins before beginning to bake. Do not, I repeat, do not run the dishwasher before starting. Make sure you have your cupcake tin where you can see it. Don't feel pressured to prepare the tin with cupcake holders or whatever.... You don't even have to spray it with anything yet. Just make sure it's not stuck in the dishwasher.

Cinnamon French Toast Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk

1. Preheat your oven to 350° degrees. Line muffin tin with baking liners.

2. Combine flour, baking powder, cinnamon and salt in a mixing bowl.

3. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.

4. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.

5. Divide batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.

6. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.




Optional:
Maple Cream Cheese Frosting

8 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
1 tsp maple syrup
4 1/2 cups confectioners sugar, sifted
cinnamon sugar, for dusting

1. Beat together cream cheese, butter and salt until creamy. Add maple syrup.

2. With mixer on low, add sugar 1/2 cup at a time until light and fluffy.

3. Increase mixer speed between additions.

4. Sprinkle cinnamon sugar on cupcakes after piping frosting onto completely cooled cupcakes!

Cinammon Muffins

Woke up too early today, so after playing all my available games on Scramble, I decided to make some breakfast.

Cinnamon Muffins

4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
2 cups flour
1 cup sugar
1 cup milk
1/2 cup oil
2 eggs
cinnamon sugar – for sprinkling on top
1/4 butter for dipping
 
Preheat oven to 375F. Prepare muffin tins.
Combine dry ingredients. Add wet ingredients. Mix only until moistened. Fill muffin cups and top with cinnamon sugar.
Bake for 13-15 minutes, or until a toothpick entered in the center comes out clean.
Cut in half or dunk whole into butter while warm and serve.
Makes 12 muffins.