Text 22998, 98 rader
Skriven 2015-01-17 08:40:38 av Dave Drum (1:261/38.0)
Ärende: BH+G 2485
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cinnamon Roll Cupcakes
 Categories: Cakes, Desserts, Nuts, Dairy
      Yield: 26 servings

    2/3 c  Butter
      2 lg Eggs
  2 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Packed brown sugar
    1/3 c  Fine chopped pecans
      2 ts Ground cinnamon
  1 3/4 c  Sugar
  1 1/2 ts Vanilla
  1 1/4 c  Milk

MMMMM-------------------CREAMY BUTTER FROSTING------------------------
      1 c  Butter
      1 ts Vanilla
        ds Salt
      8 c  Powdered sugar
    1/4 c  Whipping cream
      2 tb Whipping cream

  Allow butter to stand at room temperature for 30 minutes.
  In a large mixing bowl beat butter with an electric mixer
  on medium to high speed for 30 seconds. Beat in vanilla
  and salt. Gradually add 4 cups of the powdered sugar,
  beating until combined. Beat in the 1/4 cup whipping
  cream. Beat in the rest of the powdered sugar. Beat in
  additional whipping cream until frosting is light and
  fluffy and reaches a spreading (or piping) consistency.

  Makes 4 cups.

  Allow butter and eggs to stand at room temperature for 30
  minutes. Meanwhile, line twenty-six 2 1/2" muffin cups
  with paper bake cups. In a medium bowl stir together
  flour, baking powder, and salt. In a small bowl stir
  together brown sugar, pecans, and cinnamon. Set aside.

  Preheat oven to 350øF/175øC.

  In a large mixing bowl beat butter with an electric mixer
  on medium to high speed for 30 seconds. Gradually add
  granulated sugar, about 1/4 cup at a time, beating on
  medium speed until combined, scraping sides of bowl
  occasionally. Beat on medium speed for 2 minutes more or
  until light and fluffy. Add eggs, one at a time, beating
  well after each addition. Beat in vanilla. Alternately add
  flour mixture and milk to butter mixture, beating on low
  speed after each addition just until combined (batter may
  look curdled).

  Spoon about 1 tablespoon batter into each prepared muffin
  cup. Sprinkle about 1 teaspoon of the brown sugar mixture
  over batter in cups. Spoon remaining batter evenly over
  brown sugar mixture in cups. Sprinkle remaining brown
  sugar mixture over batter in cups.

  Bake for 18 to 20 minutes or until a toothpick inserted in
  centers comes out clean. Cool cupcakes in muffin cups on
  wire racks for 10 minutes. Remove cupcakes from muffin
  cups. Cool completely on wire racks.

  Spread or pipe Creamy Butter Frosting onto cupcakes. Store
  cupcakes in the refrigerator.

  Makes 26 (2-1/2") cupcakes.

  HONEY BUN CUPCAKES: Prepare and bake cupcakes as directed
  through Step 4, except cool cupcakes in muffin cups on
  wire racks for only 10 minutes. Meanwhile, in a medium
  bowl stir together 2 cups powdered sugar and 2 tablespoons
  honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time,
  to make a mixture of glazing consistency. Using a wooden
  toothpick, poke holes into tops of warm cupcakes. Spoon
  glaze over cupcakes, spreading evenly. Serve warm.

  Makes 26 (2-1/2") cupcakes.

  Store frosted cupcakes in a single layer in an airtight
  container in the refrigerator for up to 2 days.

  Better Homes & Gardens | December 2014

  MM Format by Dave Drum - 22 December 2014

  Uncle Dirty Dave's Archives

MMMMM

... Cookies just like Grandma's if she had been an industrial chemist

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)