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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes
These cinnamon roll cupcakes are just too cute! I took them to an early morning tailgate, and it was a great way to enjoy cinnamon rolls without the mess. In the interest of full disclosure, I wasn't entirely happy with how they turned out, but it was all my own error. We were out at an alumni function Friday night, soI didn't start these until after 10pm Friday night; needless to say I was already really really tired... so I'm afraid I was just a little careless. I feel like I should have kneaded it by hand a few times before the first rise, because it was very very slow to rise. I actually stopped it about 45 minutes in, kneaded it a few times, then put it back... and miraculously, it rose! Jen at Beantown Baker said that she had to re-roll each roll before putting it in the muffin tin, and I did too. Cinnamon Roll Cupcakes adapted from Beantown Baker, originally from La Fuji Mama Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar.

Lemon-Blueberry Yogurt Loaf Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Ingredients: Directions: Preheat the oven to 350 degrees F. Recipe Notes: This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. Can’t get enough freshly baked breads? Lemon Loaf Raspberry Lemon Loaf Orange Pound Cake Peanut Butter Banana Bread Pumpkin Bread Bananas Foster Bread Raisin Cinnamon Swirl Bread Lemon Poppy Seed Pound Cake Leave a Comment

Pink Vanilla Pocky Cake Sometimes when you're stressed you need cake. Just a little 6-inch personal-size cake with flecks of vanilla bean throughout, and possibly surrounded with your favorite guilty pleasure - strawberry pocky. It helps you forget that you're making a wedding cake and a groom's cake next week. And the fact that you'll have to transport it in 592 degree weather.And that somehow you'll have to manage all this while looking fresh-as-a-daisy in your bridesmaid's dress. Clearly, I needed a cake. This is a strait-forward yellow cake recipe with an American buttercream from the SprinkleBakes book. Dress it in pocky- or don't. Pink Vanilla Pocky Cake Yield: One six-inch cake, or one slightly shorter 8-inch cake [click for printable recipe] Note: Cake flour is recommended for this recipe. Yellow cake: 2 ¼ cups cake flour 1 tbsp. baking powder ¼ tsp. salt ¾ cup unsalted butter, softened ¾ cup sugar 1 tsp. vanilla bean paste 3 eggs ¾ cup whole milk, room temperature Preheat oven to 350F. 1 tsp vanilla bean paste

Daring Bakers' June 2012 ~ Going Batty For the Jubilee It is the month of June, and off we go to England and celebrate the Queen's Jubilee. Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease. Last minute or not, it was quite a formidable and exciting challenge, as you will come to see. In Mandy's words ..." Battenburg cake was introduced to the chefs of the British Royal family during Queen Victoria's reign. I'd heard of the London afternoon tea delight, but never had the pleasure of knowing a bite of it's sophisticated form. We were given the option to choose colors that were to flood our pattern and also choices of some splendid flavor pairs. I actually felt a tad grander and a wee bit taller from my all of 5 ft 3'' frame whilst putting together this dessert of grandiose quality. Going forward, then, I set out to make my two Battenburg cakes. Cheerio! Ingredients : Method: Method:

Trio of Battenberg Cakes - Daring Bakers Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease. Have you ever tasted a Battenberg cake? Apparently, the first Battenberg cake was made to celebrate the marriage of Queen ’s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg. It’s traditionally flavoured with almond and has the signature Battenberg markings, that is, the yellow and pink squares (said to represent the four princes of Battenberg). It is certainly stunning visually and the classic cake is delicious to taste as well. I made three versions of the Battenberg - traditional pink/yellow with almond flavouring, a walnut/coffee version and finally a chocolate/orange Battenberg. I do find the marzipan a little finicky so if you are worried about that you could use fondant instead as I did in my coffee/walnut and chocolate/orange versions. Other

Cream-filled Hostess Style Cupcakes Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr

Sweetapolita Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.

Cake Batter Cinnamon Rolls So… I didn’t just make one outrageous cinnamon roll last weekend. I clearly made two. I think this is the end of the cake batter era. Unless I come up with something even more ridiculous to create with a cake batter flavor, I’m pretty cake battered out. Even the glaze is a cake batter glaze! These are just as simple as the regular cinnamon rolls, and perhaps simpler than the cookie dough stuffed version. In all of this cake batter madness I’ve had going on lately, there is one thing I haven’t been able to master: the cake batter flavor without the actual cake mix! So these tasted just how they look – over the top. Holy sugar rush. Of course I find them wildly fun with all of the sprinkles going on. [print_this] Cake Batter Cinnamon Rolls rolls recipe from The Pioneer Woman (with a few additions) makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 package dry yeast (or 2 1/4 teaspoons) 4 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda

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