Mini King Cake Cupcakes

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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
Recipe courtesy of Louisiana native David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia

Gallery

Credit: Jennifer Davick; Prop Styling: Lydia Degaris-Pursell; Food Styling: Marian Cooper Cairns

Recipe Summary

rise:
1 hr 30 mins
bake:
20 mins
total:
2 hrs 5 mins
prep:
15 mins
Yield:
1 dozen
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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

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.

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  • 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.

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