Kings Cake Cupcakes

A kings cake is a cinnamon type dough that is braided into a circle. It is then glazed and topped with colored sugars.Traditionally, a baby is hidden into the king cake. It is usually green, gold, or purple to represent the colors of the holiday. Originally, the baby was placed into the cake to symbolize baby Jesus. Beans and Pecans were traditionally used to represent the baby. Today, the baby symbolizes luck and prosperity to whoever finds it in his/her slice of cake. They are also the King or Queen for the evening and responsible for buying the next cake or throwing the next party! I love making kings cakes and cupcakes and having the fun of hiding the baby! I like to use my cinnamon roll base for these kings cake cupcakes because yum!

Sour Patch Kids make a good “baby!”

3/4 cup whole milk
3/4 cup buttermilk
1/2 cup vegetable oil
1/2 cup Sugar
1 package (2 1/4 Teaspoons) active dry yeast
4 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 cup (additional) flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 stick 1/2 Cup Butter, Melted
1/4 cup Sugar
3/4 cup Brown Sugar
2 tablespoons cinnamon
plastic baby, sourpatch kid, pecan, bean

8 ounces, cream cheese, softened
1 cup powdered sugar
1/4 cup heavy cream
2 tablespoons butter, melted
2 teaspoons lemon extract
green, yellow and purple decorating sugars

In a large saucepan, combine buttermilk, heavy cream, vegetable oil, and sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool to 90 F. Now is a good time to let your cream cheese sit out and come to room temperature.

In a large bowl combine the 4 cups of flour, baking soda, salt, baking powder, cinnamon and nutmeg.

Sprinkle the yeast over the surface of the liquid and allow to sit for 10 minutes. After 5 minutes, mix in the yeast with the buttermilk mixture.

Pour the liquid into the flour mixture. Mix until dough comes together using arm strength or a mixer. Cover the bowl with a dish towel and set in a warm, draft-free place for 1-2 hours. I kept mine in a turned off oven.

After 1-2 hours, the mixture should be doubled in size.

Stir in 1/2 cup flour until totally combined. Separate dough into 2 rounds.

Preheat the oven to 375 degrees. Put the first dough round onto a floured surface and shape it into a rectangle. If it is too sticky, sprinkle with flour and handle it until it’s easier to handle. Roll out into a larger rectangle.

Melt the butter in a small sauce pan, add 1/2 cup brown sugar, 1/2 cup sugar and 2 tablespoons of cinnamon. Mix well. Using a pastry brush, brush 1/2 the butter mixture onto the dough.

Place your “baby” facing towards you in the dough. Use a green or yellow sour patch kid for extra good luck! Do not bake a plastic baby, insert into a cupcake after cooking! I like to use 2 “babies!”

Starting at the top, use a “typewriter” motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, close the seam closed and turn the roll over so that the seam is facing down.

Slice 1/2 inch slices and place them into lined cupcake pans. Be careful not to cut your “baby!” Mark the liners if you want to remember where the baby(ies) are. Repeat with second ball of dough.

Let rise for 30 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

While the rolls are baking, make the frosting. Add all frosting ingredients in the bowl of an electric mixer. Beat until fluffy and delicious about 3 minutes.

After the cupcakes have cooled for about 10 minutes, add a big spoonful of icing onto them.

Decorate with green, purple and yellow sugars. Laissez les bons temps rouler!


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