PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good…
Baby King Cupcakes
| Baby King Cupcakes | Print |
Recipe By: Alice Morrow
Baby King Cupcakes
Ingredients
- ½ c. warm milk (110 degrees)
- 2 (1/4-oz.) pkg. dry yeast
- ⅓ c. sugar, divided
- ½ c. butter, melted
- 3 egg yolks
- ½ t. vanilla extract
- 3 t. fresh lemon juice, divided
- 1 ½ c. all-purpose flour
- ½ c. cake flour
- 1 T. ground cinnamon, divided
- ¼ t. salt
- 1 egg, lightly beaten
- 1 c. powdered sugar
- 1 ½ t. hot water
- Purple, green and yellow sugar sprinkles
Instructions
- Combine milk, yeast and ¼ c. sugar in bowl. Stir well and set in warm place for 10 minutes.
- In another bowl, combine butter, yolks, vanilla and 2 t. of lemon juice.
- Combine flours, 2 t. cinnamon and salt in large mixing bowl. Add milk mixture and butter mixture, and beat. Add 1-2 T. flour if dough is too sticky. Dough must be smooth and form a shaggy mass but soft.
- Place dough in well-greased bowl, turning to grease top. Cover with kitchen towel and let rise in warm place (85 degrees)---no drafts, for about 1 hour.
- Punch dough down and place on lightly floured surface. Roll dough to a 12x8”rectangle.
- Combine remaining 1 t. cinnamon and 4 t. sugar and sprinkle evenly over dough.
- Roll dough into log and cut into 12 equal pieces.
- Place pieces in paper baking cups in muffin pan. Let rest 30 minutes.
- Preheat oven 375. Brush tops of cupcakes with beaten egg and bake 20 minutes. Remove from pan and let cool on wire rack.
- Combine powdered sugar, water and remaining 1 t. lemon juice in small bowl.
- Drizzle over cooled cupcakes and top with sprinkles.
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