Welcome to TGE Recipes, a place where our favorite bands and freinds share the secrets straight from their kitchens. Think your favorite Food Network show except on a purple blog. Today we welcome qt fan of the blog, Kassie Salas.
Cinnamon Bun Cupcakes
Naturally, I've been waiting for Fall to get closer because that means semi-cooler weather and most importantly: Halloween! The exact moment I woke up on September 1st was the minute I knew it was time to start baking fall snacks. Usually, I just buy the boxed cupcake mix, but recently I've been making things from recipes I find online and here is my all-time favorite one.
- 2/3 Cups of Butter
- 2 eggs
- 2 1/2 Cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups brown sugar
- 2 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1 1/2 teaspoons of vanilla
- 1 1/4 cups milk
- Halloween cupcake cups
- Whatever icing you choose, I recommend Pillsbury cinnamon bun icing.
- Any Halloween pitchfork decorations
- Black/Orange sprinkles
Preheat oven to 350 degrees F. Stir together flour, baking powder, and salt in a medium bowl. In a small bowl, mix together brown sugar and cinnamon then set to the side.
In a large mixing bowl, stir butter with sugar, eggs and vanilla*. One egg at a time, making sure to beat the eggs pretty good before adding another.
Combine the flour and butter mixture together, along with milk and stir**. (The batter might look a little curdled but that's okay!!)
When putting the cupcakes into the cupcake pan sprinkle a tablespoon of the brown sugar/cinnamon mixture on top of the cupcake batter. (If you have extra, just keep adding it evenly to the batter until it's all gone. But of course, that's optional!)
Bake for 18-20 minutes, or until a toothpick you stick in the middle of the cupcake comes out clean. Cool cupcakes for about 10 minutes, before adding the icing.
- *if you're using an egg beater, beat butter and sugar mixture on medium- high for about 2 minutes.
- **beat on low setting.