King Cake Cupcakes
The recipe King Cake Cupcakes could satisfy your Cajun craving in roughly 25 minutes. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 253 calories. This recipe serves 18. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Hossier Homemade requires oil, eggs, butter, and cinnamon. This recipe is liked by 311 foodies and cooks. It works well as a cheap hor d'oeuvre. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Mardi Gras King Cake Cupcakes: Fit for a King and Queen, King Cake Cupcakes, and Mini King Cupcakes.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup brown sugar
1 cup of butter room temperature
2 tablespoons butter, melted
1 cup Buttermilk
1 tablespoons cinnamon
2 teaspoons cinnamon
4 eggs
1-2 tablespoons milk
1/3 oil
4-5 cups of powdered sugar
Equipment:
bowl
muffin liners
muffin tray
toothpicks
ziploc bags
Cooking instruction summary:
Prepare cake mix with buttermilk, oil and eggs. In a separate bowl, combine brown sugar and cinnamon, add melted butter and stir until crumbly. Add cupcake liners to a muffin pan, spoon about 1 tablespoon batter {I use a cookie dough scoop} to each liner. Sprinkle with cinnamon mixture, add 2 tablespoons more of cake batter. Bake at 350 degrees for about 15 minutes or until a toothpick inserted comes out clean. Cool completely. Place the butter in large bowl and beat until creamy, about 2 minutes Gradually add the powdered sugar {the amount of depend on the consistency you want} Add milk a little at a time, until desired consistency Add the cinnamon and beat well Mix frosting and place in 3 separate bowls and add coloring Place each of the frostings in separate ziplock bags - this is an extra step, but it makes filling the decorator bag lots easier Fit a decorator bag with a #1 M Tip, and place in tall glass Snip the corner off the ziplock bag and fill the decorator bag with ALL the colors at the same time After the frosting is in the bag, you may need to pipe some out onto a plate until all the colors come out even
Step by step:
1. Prepare cake mix with buttermilk, oil and eggs. In a separate bowl, combine brown sugar and cinnamon, add melted butter and stir until crumbly.
2. Add cupcake liners to a muffin pan, spoon about 1 tablespoon batter {I use a cookie dough scoop} to each liner. Sprinkle with cinnamon mixture, add 2 tablespoons more of cake batter.
3. Bake at 350 degrees for about 15 minutes or until a toothpick inserted comes out clean. Cool completely.
4. Place the butter in large bowl and beat until creamy, about 2 minutes Gradually add the powdered sugar {the amount of depend on the consistency you want}
5. Add milk a little at a time, until desired consistency
6. Add the cinnamon and beat well
7. Mix frosting and place in 3 separate bowls and add coloring
8. Place each of the frostings in separate ziplock bags - this is an extra step, but it makes filling the decorator bag lots easier Fit a decorator bag with a #1 M Tip, and place in tall glass Snip the corner off the ziplock bag and fill the decorator bag with ALL the colors at the same time After the frosting is in the bag, you may need to pipe some out onto a plate until all the colors come out even
Nutrition Information:
covered percent of daily need
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