Food and Recipes Desserts Cakes Mini King Cake Cupcakes 1.0 (1) 1 Review There might not be room for a plastic baby, but these mini cupcakes packed with delicious flavor for a sweet Mardi Gras. By David Guas David Guas New Orleans-born and bred, TV personality and chef, David Guas, showcases the soul of the South in his Louisiana-style Arlington, VA restaurant, Bayou Bakery, Coffee Bar & Eatery. A two-time Food & Wine, People's Best New Chef: Mid-Atlantic nominee, has garnered national praise in publications like Southern Living, Garden & Gun, Saveur, and Bon Appétit for his roots in Louisiana and his passion to educate others on the importance of its influence on American foodways. Southern Living's editorial guidelines Updated on December 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Prop Styling: Lydia Degaris-Pursell; Food Styling: Marian Cooper Cairns Prep Time: 15 mins Rise Time: 1 hrs 30 mins Bake Time: 20 mins Total Time: 2 hrs 5 mins Yield: 1 dozen Every good Mardi Gras party ends with a celebratory king cake, and this season we're giving it a mini makeover. Flavored like the classic, these Mini King Cake Cupcakes are perfect personal-sized treats for serving at parties, big or small. These cupcakes, however, are not made with a batter. The dough, flavored with cinnamon, is still rolled into a log. Then you're going to cut the dough into different pieces and place those into paper muffin cups to bake. Once out of the oven, spread them with a glaze and top with holiday sprinkles in festive shades of gold, green, and purple. You can even break from tradition and top each mini cupcake with a plastic baby. Ingredients ½ cup warm whole milk (110°) 2 (¼-ounce) packages dry yeast ⅓ cup sugar, divided ½ cup unsalted butter, melted 3 egg yolks ½ teaspoon vanilla extract ½ teaspoon lemon zest 3 teaspoons fresh lemon juice, divided 1 ½ cups all-purpose flour ½ cup cake flour 1 tablespoon ground cinnamon, divided ¼ teaspoon kosher salt 1 large egg, lightly beaten 1 cup powdered sugar 1 ½ tablespoons hot water Purple, green, and yellow sugar sprinkles Directions Combine milk, yeast, and ¼ cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.) Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- × 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles. Makes 1 dozen. Rate it Print