Friday, February 10, 2012

Cinnamon Sugar Cupcakes with Brown Sugar Cinnamon Buttercream

I am still pinching myself to remind myself, this is not a dream. I actually a Kitchen Aid owner.

Every time I walk downstairs I see it sitting on the counter in all its glory and I die a little bit of happiness. Obviously we're keeping it on display on the counter, we cleared off room for the baby it is our pride and joy.

Usually we plan out what we're going to make,but today we were scrambling to find somethiiiing to make. We decided cupcakes because my mom got us these cute little Valentine's Day cupcake holders so we decided why not.

Let me just say the mixer is a God. We put hard butter in there with the sugar and BAM it creamed with the sugar like it was nothing. We sat there in awe. It's the simplest things in life, let me tell you. Even though this isn't simple by any means. I just wish there was a video camera to record what happened when I opened the door this afternoon.

Cinnamon Sugar Cupcakes with Brown Sugar Cinnamon Buttercream
adapted from: The Pastry Affair


Cinnamon Sugar Cake
8 tablespoons (1 stick) butter, room temperature
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons ground cinnamon
Pinch of nutmeg
2 teaspoons vanilla extract
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F Grease two muffin pans.
2. In the bowl of your stand mixer, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Mix in sour cream, cinnamon, nutmeg, and vanilla extract.
Gradually add in cake flour, baking powder, baking soda, and salt. Beat until smooth. Batter will be very thick.
3. Divide batter evenly between prepared pans and spread out batter until level. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool in pans for at least 10 minutes before removing cake and allowing to cool completely on a cooling rack.

Brown Sugar Cinnamon Buttercream
1 cup (2 sticks) butter, room temperature
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
4 cups powdered sugar
4 tablespoons heavy cream (or buttermilk)
1 teaspoon salt

In a large mixing bowl, cream together the butter and brown sugar. Beat in the ground cinnamon. Beat in the powdered sugar slowly, adding the cream gradually. If frosting is too thick, add a small amount of cream until desired consistency is achieved. If frosting is not thick enough, add powdered sugar until desired consistency is achieved.

No comments:

Post a Comment