Monday, September 10, 2012

Cinnamon Roll Cupcakes

My emotional eating drove me to these this weekend and oh my goodness they were (are) so amazingly wonderful!!  Wow!!!
-- Duncan Hines yellow cake mix (I probably won't use yellow cake next time)
-- 2 cups heavy whipping cream (you'll probably need 4 cups. . .keep reading)
-- 4 tablespoons ground cinnamon
-- 6 tablespoons packed brown sugar
-- 4 cups powdered sugar (you'll probably need twice that much. . .keep reading)
-- 2 sticks unsalted butter at room temperature
-- 2 sticks butter at room temperature
-- 2 tablespoons vanilla (it called for "clear" vanilla, but I just used the dark brown kind)

1.  Place 2 cups heavy whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly.  Set aside to cool (I put it in the fridge).
2.  Make cupcakes according to package directions.
3.  When the cupcakes have baked and cooled (some), use a small paring knife to cut a small cone out of the top center of each cupcake.
4. Set cupcakes aside and pull filling out of fridge.
5.  Finish filling by adding 1 cup of powdered sugar to the COOLED mixture.  Note: the powdered sugar is going to fly EVERYWHERE. . .be careful!  Beat on medium until well combined and creamy.
6.  Place filling in a zip lock bag and clip a corner of the bag so that you can fill the holes in the cupcakes (you'll have some left over).
7.  This is where the "keep reading" comes into play.  The recipe called for a terrible butter cream frosting recipe and we had to just keep adding powdered sugar and heavy whipping cream to our four sticks of butter.  So, call your grandmother and ask her for her best butter cream recipe!
8.  Put the frosting in a ziplock so you can squeeze it out and make it pretty.
9.  Squeeze the cinnamon mixture on top.
10.  Eat WARM!  Oh my goodness!  If you don't eat them all in one sitting (then you may be crazy or skinny), keep them in the fridge and heat them for like 11 seconds before you eat them for breakfast the next morning!

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