This is hard to say, coming from a cupcake lover, but sometimes I just don't want all of the heavy frosting that accompanies a good cupcake. For me, this cupcake, having a different texture and topping, was like a breath of fresh air, like a snickerdoodle cupcake.
Enjoy!
Cinnamon Sugar Puff Cupcakes
1 1/2 C unbleached all-purpose flour
1 t baking powder
1/2 t salt
1/4 t ground nutmeg
6 T unsalted butter, at room temp
1/2 C sugar
1 large egg, slightly beaten
1/2 C milk (any fat content)
- Heat oven to 350 degrees and spray inside of 12 muffin cups with nonstick coating.
- Sift the flour, baking powder, salt and nutmeg into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 1 minute. Scrape the sides of the bowl, as needed. Beat in the egg, mixing until smooth and thick. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour mixture is incorporated and the batter looks smooth.
- Fill each muffin cup with about 3 T of batter, to about 1/2 inch below the top. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 16-18 minutes. Cool the cupcakes for five minutes in the pan on a wire rack.
Coating
6 T unsalted butter, melted
1/2 C sugar
1 1/4 t ground cinnamon
- Meanwhile, make the coating. Put the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.
- Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and the rack together, invert them to release the cupcakes onto the rack. Turn the cupcakes atop and immediately roll them in the melted butter, then in the cinnamon sugar mixture to coat completely. Yummy served warm but room temp is fine, too.
(from the book 'cupcakes' by Elinor Klivans)
1 comment:
oh, gonna have to try these. they look yummy!
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