King Cake Cupcakes

(adapted from Coastal Living)
1/2 cup warm Milk
2 (1/4 oz) Dry Yeast Packs
1/3 cup Sugar, divided
1/2 cup Butter, melted
3 Egg Yolks
1/2 teaspoon Vanilla Extract
1/2 teaspoon Lemon Zest
3 teaspoons Lemon Juice, divided
1 1/2 cups Flour
1/2 cup Cake Flour
1 tablespoon Ground Cinnamon, divided
1/4 teaspoon Salt
1 large Egg, lightly beaten
1 cup Powdered Sugar
1 1/2 tablespoons Hot Water
 Purple, Green Yellow Sprinkles

Combine yeast, milk, and 1/4 cup of the sugar, in a bowl.
Stir well, and set in a warm place for 10 minutes.
In another bowl, combine butter and next 3 ingredients,
stir in 2 teaspoons lemon juice.

Combine flours, 2 teaspoons cinnamon, and salt in a large bowl.
Add milk mixture, and butter mixture, and beat, adding a couple
tablespoons of flour, 1 at a time, if the dough is too sticky.

Mix the dough until it is smooth, but soft.
Spray a bowl with pan spray.
Put the dough in the bowl.
Roll the dough around until it is coated with the pan spray.
Cover it with a kitchen towel.
Place in a warm place and let it rise for about 1 hour.

Preheat oven to 350 degrees.
Once the dough has risen, punch the dough down.
Place the dough on a lightly floured surface.
Roll dough into a 12" X 8"  rectangle.
Combine the remaining 1 teaspoon cinnamon and 
4 teaspoons sugar.
Sprinkle over the dough.
Roll dough into a log.

Cut log into 12 equal pieces.
Place pieces into muffin cups.
Brush cupcakes with beaten egg.
Bake 15 minutes.

Remove from the pan, and cool on rack.

Combine the powdered sugar, water, and 1 teaspoon 
of lemon juice.


Drizzled  frosting on top of cupcake.
Add yellow, purple, and green sprinkles.






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