Wednesday, November 16, 2011

Breakfast or...

When I was in the process of creating this blog, I knew I wanted to have a place where I could learn, grow, and practice what I have already obtained knowledge wise and pass it on to others.  I would tweak and twist recipes, so they would fit me just perfectly.  I search for ideas everywhere and anywhere, and doing so I stumbled upon this recipe that, I thought, looked great.  Besides, what's better than an average type cupcake???  Certainly one that is inspired by a breakfast treat!

Cinnamon Roll Cupcakes

Let's see where we start.  We have a vanilla cake, marbled with a brown sugar cinnamon filling.  Topped with cream cheese icing and then drizzled with coffee icing.

Vanilla Cupcake:  {Recipe adapted from}
1 ½ cups Flour
½ cup Sugar
1 ½ tsp Baking Powder
½ tsp Salt
1 Stick Butter [Room Temperature]
½ cup Sour Cream
2 Eggs
1 tsp Vanilla Extract

Filling:  {Recipe adapted from}
½ Stick Butter {Melted}
1/3 Brown Sugar
1 tsp Cinnamon

Cream Cheese Icing:
4oz Cream Cheese
2 Tb Butter [Room Temperature]
2 cups 10x Sugar
½ tsp Vanilla Extract
1 Tb Milk

Coffee Icing:
2 Tb Butter [Room Temperature]
1 cup 10x Sugar
½ tsp Vanilla Extract
1 -2 Tb Coffee {Brewed}
1/2 tsp Milk

Oven is 350 degrees.  This recipe will make 12 cupcakes.
In a medium bowl sift together the flour, baking powder and salt; Set aside.  In a large bowl cream the butter and sugar until light and fluffy.  Add the eggs one at a time, combining after each addition.  Add sour cream and vanilla and combine.  Then in two additions add the flour mixture until just combined, make sure not to over mix.
For the filling, using a small bowl melt the butter add the brown sugar and cinnamon, then stir until smooth.
To begin filling the cupcake liners, using an icecream scoop place the cupcake batter into each cup.  Then, making a well, for each cup use two teaspoons of the filling mixture.  Using a toothpick swirl the filling with the cake batter.
Bake 18 to 22 minutes.

Onto the icings. YES two icings!!
In a medium size bowl mix together the cream cheese and butter until smooth.  Add the 10x sugar in two additions until combined.  Finish off with the extract and the milk, until smooth.
In a smaller bowl, mix together the butter, vanilla extract, milk, and one tablespoon of the coffee. Add the sugar and mix until smooth. I used this icing as a drizzle, so the second tablespoon will need to be added to make a rather runny consistency.

Once cooled, spread on the cream cheese icing; Or you can pipe this, for this recipe I went old school and used a spatula. Finishing off with drizzling the coffee icing.

{Side note; You don't need to use both icings. They taste great with either or, but if you want something on the next level definitely go with both icings.  They pair great together.}

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