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So I made cupcakes last night for a work party today. And they turned out yummy and moist and perfectly done. No mess or craziness at all. But I was tired so I waited till this morning to frost them.
I got up this morning, got Hunt to school, and came home to try and rush and get them done. So I put all the stuff together and was mixing away. And mixing... and mixing... But it just didn't look right. It was thickening way too fast. It was to the point where I could barely get it off the beaters. So I added some milk... And that was the point where the beaters started slinging clumps of it onto the walls, the surrounding dishes, and me. So I thought I'd taste it and see if I had really put THAT much powdered sugar in it.
And that was when I realized that I added flour, not powdered sugar.
Anyway, here's the recipes! They obviously turned out just fine (once I used sugar).
The recipe came from How to Eat a Cupcake, who got it from Cupcakes from the Cake Mix Doctor by Anne Byrn.
Cinnamon Toast Cupcakes
Makes 20 to 24 cupcakes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar for sprinkling (1 Tbsp sugar + 1/4 tsp cinnamon)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 min utes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger tips. Place them on a wire rack to cool for
15 minutes before frosting.
4. Meanwhile, prepare the Cinnamon Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes in a cake saver or under a glass dome at room temperature
for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Cinnamon Cream Cheese Frosting
Makes 3 cups
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the con fectioners' sugar, a little at a time, blend ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost ing until fluffy, 1 minute more.
Makes 20 to 24 cupcakes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar for sprinkling (1 Tbsp sugar + 1/4 tsp cinnamon)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 min utes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger tips. Place them on a wire rack to cool for
15 minutes before frosting.
4. Meanwhile, prepare the Cinnamon Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes in a cake saver or under a glass dome at room temperature
for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Cinnamon Cream Cheese Frosting
Makes 3 cups
1 package (8 ounces) cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the con fectioners' sugar, a little at a time, blend ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost ing until fluffy, 1 minute more.
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