Monday, March 28, 2011

cinnamon swirl cupcakes

Cinnamon Swirl Cupcakes

1 box Duncan Hines Butter Recipe Yellow cake mix
3 eggs
1 1/4 cups water
1 stick butter
1 TB vanilla

1 TB high quality cinnamon (I like Saigon)

Pre-heat the oven to 350. Mix all ingredients except the cinnamon in a medium bowl for 30 sec on low, then on medium for 2 minutes. Put 1 cup of the batter into a small bowl and mix in the cinnamon.

Fill the cupcake liners with 1 TB batter. Layer 1/2 TB of the cinnamon batter in the middle of each cupcake liner, then layer another TB of the regular batter on top. Using a toothpick or a butter knife, swirl the batters together.

Bake for 17 min. Let cool for 5 minutes, then remove from the pan to finish cooling on a wire rack. When completely cool, top with buttercream frosting.

Buttercream frosting:

4 cups powdered sugar
1/4 tsp salt
2 sticks of butter, at room temp
1 TB light corn syrup
1/4 cup heavy whipping cream

Sift (or whisk) the sugar and salt together in a medium bowl. Set aside.

In a large mixing bowl, cream the butter with a mixer on high until light yellow, about 3 minutes. With the mixer still running, drizzle in the corn syrup, vanilla, and the vanilla bean paste. Reduce the mixer to low and add half of the sugar and mix well. Add the other half and mix well. Using the mixer on low speed, blend in the cream. Return the mixer to high and whip until light and creamy (3 minutes).

I like to use a frosting gun to decorate the cupcakes, Its fast, easy, and looks so nice! You can also sprinkle some cinnamon on the top of the cupcakes for a little decoration.

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