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BJ Brinker’s Home Cooking: Mexican Cinnamon Cupcakes

BJ Brinker's Home Cooking: Mexican Cinnamon Cupcakes


 These are a cross between a cupcake and a muffin.   Very tasty, even without the frosting.

MEXICAN CINNAMON CUPCAKES

(makes 18)

Cupcake Ingredients:

*2 cups all-purpose flour

*1 1/4 cups granulated sugar

*2 teaspoons ground cinnamon

*1/4 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2 teaspoons vanilla extract

*1/2 cup butter, room temperature 

*3 large egg whites

*1/2 cup whole milk

*1/2 cup sour cream

*cinnamon sugar

Frosting Ingredients:

*1/2 cup cinnamon toast crunch cereal 

*1/2 cup butter, softened

*8 ounces cream cheese, softened

*4 cups powered sugar

*2 teaspoons vailla extract

*milk (only if needed)

Cupcake Directions:

~Preheat oven to 350 degrees.

~Place cupcake lines into a cupcake pan.

~In a large mixing bowl, whisk flour, cinnamon, sugar, baking soda, and baking powder together.

~Add, egg whites, sour cream, vanilla, and milk and beat until batter is smooth (this batter will be thicker than most cake batter).

~Fill cupcake liners about 1/3 full.

~Sprinkle cinnamon sugar on top.

~Put more batter in liners (fill about 2/3 full).

~Sprinkle with more cinnamon sugar.

~Bake for 15-18 minutes, or until done.

~Remove from oven and allow cupcakes to cool

Frosting Directions:

~Place cinnamon crunch cereal into a food processor, and pulse until fine crumbs.

~In a medium mixing bowl, beat butter and cream cheese together until smooth.

~Add in cinnamon crunch crumbs, powdered sugar, and vanilla and beat until smooth and creamy.

~If it’s to thick add milk 1 teaspoon at a time, and beat until frosting is at desired consistency.   



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