Friday, August 24, 2012
Cake For Breakfast?
To anyone who has ever had someone tell you "cake is not breakfast" obviously has never seen these sinfully delicious looking Cinnamon Roll cupcakes. These cinna-licious delights are topped with coffee icing...told you they qualify as a breakfast food! Interested in trying these out yourself? Then check out this recipe.
I have a feeling these cinnamon roll cupcakes might be added to the list for next year. Which is fine and dandy with me, because they are incredible (and incredibly easy)!
When I decided to make these, I wanted them to taste like a cinnamon roll, but a cupcake, too. In other words, I didn’t want it to just be a real cinnamon roll in a cupcake paper. I wanted a real cupcake with all the deliciousness of cinnamon rolls.
I decided the only way to do that was to start with a real cupcake recipe, so I went with a basic, easy yellow cake. It’s the most like a cinnamon roll flavor, but sweeter…and less bread-y. Next I had to add the cinnamon sugary goodness that is the filling of a cinnamon roll. But how? Easy…I used real cinnamon roll filling. And I swirled it in the cupcake…and it was amazing.
Cinnamon Roll Cupcakes
For The Swirl:
½ c. butter, melted
2/3 c. brown sugar
2 tsp. cinnamon
For The Cupcakes:
1 ½ c. flour
½ c. sugar
1 ½ tsp. baking powder
½ tsp. salt
½ c. butter, softened at room temperature
½ c. sour cream
2 eggs, at room temperature
1 tsp. vanilla
2 tbsp. butter, softened
1 c. confectioner’s sugar or powdered sugar
½ tsp. vanilla
1 to 2 tbsp. brewed coffee
½ recipe of Cream Cheese Frosting
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use. Be sure to save a little, to swirl with the frosting.
To make the cupcakes: Preheat oven to 350. Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place 1 ½ tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another 1 ½ tablespoon of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting. Then a thin line swirl of the cinnamon swirl mixture over the frosting for the cinnamon roll look.