Day 105 – Cinnamon Roll Cupcakes

13 Nov

Is there anything better on a cold, wintery day than a warm, gooey cinnamon roll?  (Okay, arguably, a cup of hot chocolate is right up there too…but, focus!) And, since it is officially (really!) cold now here in NYC, I couldn’t resist these Cinnamon Roll Cupcakes (recipe below from The Stir) to keep me warm.  And, now that it’s winter, I’m imagining getting away with today’s book: 1,000 Places to See Before You Die by Patricia Schultz.

Cinnamon-cupcake     Mini-Cinnamon-cake

The cakes are very crumbly and squishy. The cinnamon-butter adds a nice little crunch to the cake. It tastes a lot like a coffee cake, which isn’t a bad thing. Very sweet, cinnamon flavor.

Glazed-cake     Mini-glazed

The glaze is smooth, but it’s not overly thin. It was easy to spread, but didn’t spill over the sides.  It’s a sweet coffee flavor, not much else to say about it.

Cream-Cheese-Frosting

The frosting is smooth and creamy and extremely easy to pipe. Pretty much a typical cream cheese frosting. The ratio of cream cheese to butter is really good in this recipe because you get a lot of cream cheese flavor. And, if it’s a cinnamon roll cupcake, cream cheese should stand out.

Cinnamon-roll-cupcake     Mini-Cinnamon-Roll

Together it’s like eating a cinnamon roll and drinking a latte at the same time.

Notes: The cupcakes are very greasy. My cups came out of the pan looking like they were soaking wet. Just something to keep in mind if you’re going for presentation. I added the full amount of coffee to the glaze, cause otherwise it just tasted like a regular sugar glaze. I thought the minis would be too fragile, but they’re actually really nice!

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4 (you can see the glaze just peeking out under the frosting…yum!)
  • Ease of Making: 2.5 (technically there are 4 parts to this, which sounds exhausting. None of the parts is difficult, but it is a little more of a time-consuming cupcake.)
  • TOTAL: 19

RECIPE

Cinnamon Roll Cupcakes (recipe from The Stir)

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

COFFEE ICING

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

CREAM CHEESE FROSTING

8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla

For directions visit The Stir.

*Tomorrow: Apple Pie Cupcakes*

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