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Cinnamon Chocolate Cupcakes

I have always had a fascination with cupcakes, especially now with the new “cupcake wars” show that is on food network. 🙂 We did not have cupcakes in my household when I was growing up. The closest thing we ever had was when my mom made little itty bitty cheesecakes that you made in muffin tins… but no cupcakes. So I have always had this desire to MAKE a cake or a cupcake. So here are to my first cupcakes! I couldn’t seem to find a recipe that I liked, so this is a creation all of my own, but, I think they turned out gorgeously! A soft almost savory cocoa cupcake mixed with the sweet smooth seductiveness of the cinnamon buttercream frosting is sure to be a major hit! 

  • 1 1/2 sticks butter, room temperature
  • 1 1/4 c sugar
  • 2 eggs
  • 1 c cocoa powder
  • 2 tsp cinnamon
  • 2 tbs vanilla extract
  • 1 c buttermilk
  • 1/2 c sour cream
  • 1 3/4 c all purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp salt

Preheat oven to 350 degrees F. Line cupcake pan with liners. Cream butter and sugar until light and flurry. Lower, add eggs, vanilla, and cinnamon. In a separate bowl, whisk together buttermilk and sour cream. Set aside. In another bowl, sift four, cocoa, baking soda, and salt. Add buttermilk mixture and sifted mixture to creamed butter mixture. Beat until combined, being careful not to over beat. Using an ice cream scoop, divide into cupcake tins, being careful to be consistent in size. Bake 20 to 25 minutes or until a toothpick comes out clean. Let cool for 10 minutes, and then release from the pan and set on rack to cool.

Cinnamon Buttercream Frosting

  • 1 stick softened butter
  • 4 oz. cream cheese
  • 2 tsp cinnamon
  • 1 c powdered sugar
  • 1 tbs vanilla

Whip butter, cream cheese, and cinnamon together. On a slow speed, slowly incorporate powdered sugar. Add vanilla. You can spread with a spatula onto cooled cupcakes, or pipe with a piping bag.

 
23 Comments

Posted by on January 16, 2012 in Chocolate, Cupcake

 

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Cinnamon Rolls

When I was growing up, I remember with great fondness how my mom used to make us cinnamon rolls every Sunday morning. To be honest, I can’t remember if she made them the night before or the morning of, but regardless, I still remember looking forward to them every week! I do have to hand it to my mom and my Italian heritage for my love of food. Cooking at a young age and being surrounded by good food has always fed my desire to bake and cook! 

Dough:

  • 1/4 oz. package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 tsp. salt
  • 1 egg
  • dash of cinnamon
  • dash of nutmeg
  • 3 1/2 cups to 4 cups all purpose flour

In a bowl, dissolve yeast in 1/2 cup warm water. Let sit for 5-10 minutes or until the yeast bubbles. In a large bowl, mix milk, sugar, melted butter, salt, egg, cinnamon and nutmeg. Add yeast mixture. Mix in 2 cups of flour, incorporate until smooth. Add remaining flour. Knead dough for 5-10 minutes on floured surface. Transfer to well greased bowl, and place in warm oven*. Let rise for 1 hour to 1 1/2 hours, or until dough doubles in size.

* Preheat oven to 350 degrees F, or lowest temperature on oven, once oven feels comfortably warm, turn off temperature, and place dough inside. If for some reason during the rising process the oven cools off too much, repeat the first step.

 

 

 

Filling:

  • 1/4 cup softened butter
  • 3/4 cup sugar
  • 2 tablespoons ground cinnamon
  • dash of nutmeg
  • dash of cloves
  • 3/4 cup raisins or dried apricots, optional

When dough has doubled in size, punch down and roll out on a flat surface, about a 15×9 rectangle . Spread softened butter over dough, and sprinkle on filling. Press into dough. On the longest end of your rectangle, begin to roll up dough and pinch ends to seal. Cut into 12 to 15 slices.

With remaining butter, spread onto pan. Place cinnamon rolls close in pan, but not touching, leaving room for them to grow. Place back into a warm oven, and let double in size, about 45 minutes. Preheat oven to 350 degrees F, and cook for 30 to 40 minutes, or until just slightly browned on top.

 

 

 

Glaze:

  • 1/4 cup softened butter
  • 2 oz. cream cheese
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract

In small bowl, combine the butter and cream cheese. Using an electric mixer, beat until smooth. Add powdered sugar and beat in slowly at first, and then on high. Slowly add in vanilla extract until creamy. Frost hot cinnamon rolls, enjoy!

 

 
30 Comments

Posted by on January 8, 2012 in Bread, Cinnamon Rolls, Dessert, Sweet Bread

 

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