ingredients
ready for the oven
cute little puffs cooling 
cinnamon/sugar and melted butter for the topping
a spoonful of cinnamon sugar!
The texture was perfect, but the flavor just wasn't there! 
Recipe from Cupcakes! by Elinor Klivans.
Cinnamon Sugar Puff Cupcakes
Makes 12 regular cupcakes or 24 mini cupcakes
CUPCAKES
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) unsalted butter, at room temp
1/2 cup granulated sugar
1 large egg, lightly beaten
1/2 cup milk (any fat content)
COATING
6 tablespoons (3/4 stick) unsalted butter, melted (*This is too much; 4 tablespoons would be enough.)
1/2 cup granulated sugar (1/3 cup would be enough)
1 1/4 teaspoons ground cinnamon (*3/4 teaspoon or 1 teaspoon would be enough)
Preheat the oven to 350*F. Spray pan with nonstick cooking spray.
Sift the flour, baking powder, salt, and nutmeg into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 1 minute. Beat in the egg, mixing until smooth and thick. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
Fill each muffin cup about 2/3 full. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 16 minutes for regular cupcakes and 10 minutes for mini cupcakes. Cool the cupcakes for 5 minutes in the pan on a wire rack.
Meanwhile, put the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.
Carefully remove cupcakes from pan. Roll them in the melted butter, then in the cinnamon sugar to coat completely. Serve warm or at room temperature.
The cupcakes can be covered and stored at room temperature for up to 2 days.
9 comments:
I loved going through the flickr photos of this project too. They do look good to me. Mmm.
Too bad they don't taste as good as they look!!! SO CUTE! I do like a sugar crunch, though.
Thought I would share this recipe that I have made several times, and it is pretty similar.
Cinnamon-Buttermilk Muffins
For the muffins:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted (you don't need this much butter, use your our discretion, I've used as little as 2-3 TBS.)
Directions
Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
Adapted from Williams-Sonoma Collection Series,Muffins,by Beth Hensperger (Simon & Schuster, 2003).
cute! yum!
Wow, these look totally adorable.
Next thing I'm buying: a mini-muffin pan, and making them! :)
I just got this cupcake book too and just made these after seeing you make them. It worked in my favor that I saw this first because I would have followed the recipe to a T, but instead I added both vanilla and cinnamon to the batter. They turned out really delicious. Thanks for the unintentional help!
So...
My BF bought me only one pan, because that's all the shop had, and I was forced to make only half a batch. It was weird, because I used a whole egg. They came out nice, cone-heads though! My 3 y\o niece lick the sugar off one of them, and then dipped it in the remains of the cinnamon-sugar till she finished it... :)
Today I'm gonna try making a variation - with vanilla and lemon zest, and a raspberry hidden in the middle of each mini!
These look very good, and so cute!
I made these and they were delicious! They tasted like doughnuts :)
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