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Baby King Cupcakes

Baby King Cupcakes

Baby King Cupcakes
Baby King Cupcakes
Baby King Cupcakes
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Recipe By:
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
  1. Combine milk, yeast and ¼ c. sugar in bowl. Stir well and set in warm place for 10 minutes.
  2. In another bowl, combine butter, yolks, vanilla and 2 t. of lemon juice.
  3. 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.
  4. 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.
  5. Punch dough down and place on lightly floured surface. Roll dough to a 12x8”rectangle.
  6. Combine remaining 1 t. cinnamon and 4 t. sugar and sprinkle evenly over dough.
  7. Roll dough into log and cut into 12 equal pieces.
  8. Place pieces in paper baking cups in muffin pan. Let rest 30 minutes.
  9. Preheat oven 375. Brush tops of cupcakes with beaten egg and bake 20 minutes. Remove from pan and let cool on wire rack.
  10. Combine powdered sugar, water and remaining 1 t. lemon juice in small bowl.
  11. Drizzle over cooled cupcakes and top with sprinkles.
 

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