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Wednesday, January 13, 2016

cinnabon® cupcakes

Ingredients

  • Servings: 2
  • cinnamon syrup:
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • cake batter:
  • 2 1/2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk at room temperature
  • 2 large egg whites at room temperature
  • 1 egg at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsalted butter at room temperature
  • 1 1/2 cups white sugar
  • 1/2 cup cold heavy whipping cream
  • 1 cup chopped pecans
  • cream cheese frosting:
  • 1/4 cup unsalted butter at room temperature
  • 1 (8 ounce) package cream cheese at room temperature
  • 1 1/2 cups confectioners' sugar
  • 1 drop vanilla extract
  • 1 teaspoon ground cinnamon for sprinkling, or to taste

Recipe

    Cook Time: 20 mins Ready Time: 2 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 24 cupcake cups or line with paper liners.
  • melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. set aside.
  • sift cake flour with baking powder and salt into a bowl. whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. continue beating for 2 more minutes.
  • beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. divide batter among the prepared cupcake cups, filling them about 2/3 full.
  • spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. set remaining cinnamon syrup aside.
  • bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. remove cupcakes from pans and let cool upside down on racks.
  • place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. immediately remove from heat and pour pecan mixture out a wooden cutting board. let pecan mixture cool completely and chop the pecan candy finely.
  • beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
  • frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

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