Get out the green, gold, and purple beads it's Mardi Gras time! Mardi Gras, or Fat Tuesday, is the last day before Lent and many people use it to eat, drink, and be merry! Last year I made a large King Cake for our Mardi Gras celebration. While it was delicious, it took a lot of work. This year the teacher's at my school have to work but we don't have any kids so I thought it would be fun to make something for the staff to help us get into the Mardi Gras mind set.
I saw some Mardi Gras cupcakes that looked perfect. I used a cupcake recipe from Cook's Illustrated and the filling recipe from DJ's Sugar Shack. The cupcakes were easy to make and smelled wonderful with the brown sugar and cinnamon mixture in the middle. I skipped a heavy frosting in favor of a light powdered sugar glaze and sprinkled gold, green, and purple sugar on top. My mom gave me some sugar sheets for Christmas so I used scissors and cut out little king crown's to put on top. The cupcakes were cute and I loved the spiced centers. These were perfect to make for a crowd.
King Cupcakes (cupcake recipe adapted from Cook's Illustrated, King Cupcake idea from DJ's Sugar Shack)
For the cupcakes:
3 c. flour
1 1/2 c. sugar
1/2 c. brown sugar
1 T. baking powder
1 t. salt
12 T. butter, room temperature
1/4 c. applesauce
1 c. low fat sour cream
2 egg yolks
1 T. vanilla
For the filling:
1 c. brown sugar
1 T. cinnamon
1 t. nutmeg
2 T. butter
For the glaze:
2 c. powdered sugar
3-5 T. low fat milk
1 t. vanilla
1. Preheat the oven to 350 degrees. Line 2 standard cupcake tins with cupcake liners (24 total). Set aside.
2. In a large mixing bowl combine the flour, sugar, brown sugar, baking powder, and salt. Add in the butter, applesauce, sour cream, eggs, egg yolks, and vanilla. Mix for several minutes or until the batter is smooth.
3. In a small bowl melt the butter for the filling in the microwave. Add in the brown sugar, cinnamon, and nutmeg and mix well.
4. Put a tablespoon of batter into each cupcake cup. Put a teaspoon of filling on top of the batter. Then carefully pour another tablespoon of batter on top of the filling. Repeat for all 24 cupcakes.
5. Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
6. Meanwhile, combine the powdered sugar, milk, and vanilla in a small bowl. Mix until well combined. Spread a small amount of glaze on each cooled cupcake and sprinkle with gold, green, or purple sugar.
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