The following recipes are from this amazing cupcake book that my good friend, Holly, gave to me for a wedding gift! It is called Big Book of Cupcakes presented by Southern Living. Its a book of 150 creative and fun varieties of cupcakes for any occasion.
It gives you tips on how to decorate your cupcakes like professional bakers. Jan Moon is actually the owner of Dreamcakes in my home town! I have made a few from this book and would like to share them with you!
First we have Monkey Bread Jumbo Cupcakes. (I didnt do Jumbo, I just used standard cupcake liners and standard pan. Still turned out great!)
Makes 24 'jumbo' cupcakes
3 (10 oz.) cans refrigerated buttermilk biscuits
1/2 cup butter
2 cups firmly packed brown sugar
1/3 cup orange juice
2 tsp. ground cinnamon
(and I added 1 tsp. of nutmeg)
paper baking cups
vegetable cooking spray
1) Preheat oven to 350.
2) Cut each biscuit into four pieces; shape into balls.
3) Combine butter and next 3 ingredients in a small saucepan over medium heat. Bring to a boil; cook 1 minute. Remove from heat; let cool 5 minutes.
4) Dip each dough ball into syrup mixture.
5) Place paper baking cups in the pans, and coat with cooking spray. Arrange balls evenly in baking cups, filling half way. Drizzle any remaining syrup over top.
6) Bake for 20 minutes or until done.
These are so good! After they are done, I let them cool in the pan for a little bit. Then when I removed them from the pan the syrup mixture sorta came through the bottom of the paper cups, so I just took another paper cup and doubled them all. It ended up not being bad... Although I loved my paper cups and I hated to waste them but they ended up looking fresh and less messy! Great for breakfast on the go as well!
Next is Cinnamon Sugar Mama cupcakes!
Makes 24 cupcakes
Butter Cake
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 1/2 cups all-purpose soft-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla extract
Paper baking cups
Vegetable cooking spray
1) Preheat oven to 350.
2) Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
3) Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
4) Place paper baking cups in the pans, and coat with cooking spray; spoon batter into cups, filling 2/3 full.
5) Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
Cinnamon-sugar Frosting
1/2 cup butter, softened
1/4 whipping cream
2 tsp. ground cinnamon
1/8 tsp. salt
1 (16 oz.) package powdered sugar
1) Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2) Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
Final Steps
1) Fill each cupcake with Cinnamon-sugar frosting. (To fill cupcakes, punch the end of a wooden spoon into the center of each cupcake while a little warm. Put frosting in ziplock bag and snip the corner off. Not too much. Then just insert the corner into the cupcake and fill until it starts to come out the top!)
2) Frost each cupcake with Cinnamon-sugar frosting. Top each with Caramel Drizzle and 1 caramel candy. ( instead of caramel drizzle, I used ground cinnamon and sugar. still good!)
Ok, that sums up my dessert recipes so far! Next comes dinners I have tried out for the first time AND on my husband... (poor thing is my tester). More to come!
