sticky buns and cupcakes, oh my!

So obviously I'm not all that good at this Photo A Day thing. Sorry! Forgive me please.  I'll give you a virtual sticky bun...here you go!  Or would you rather have a gingerbread latte cupcake?  Both of these are ULTRA yummy.  The sticky bun is a slight alteration of a recipe I found on Pinterest. (BTW, it's probably Pinterest and that super sweet guy Ben's fault I can't blog more often.  I'm stuck over on Pinterest!) Here's the original, mine is basically double the sticky stuff!  She has more photos too. Please forgive my very POOR photos, it was cold and rainy out so I had to use the dreaded flash!


First, let me tell you about this incredible, SUPER, sticky bun recipe. I think I've made this about 5-6 time since Christmas. It's truly DELISH!   It uses Grands biscuits.  I love shortcuts like that especially when you can't tell it's a shortcut!

Here's what you do


2 lg.    tubes of Grands LAYERED biscuits
6T.     melted butter
1 C.    pancake syrup
2/3 C. packed brown sugar
1tsp.   cinnamon
nuts or raisins are optional


Preheat Oven to 350
Mix the Syrup and butter till smooth and incorporated. Mix cinnamon and brown sugar and other optional ingredients.  Pour half of the syrup mixture into a BUNDT pan and spread around.  Layer the biscuits in the pan overlaping to form a circle. Pour remaining syrup mixture and then sprinkle the brown sugar mixture.  Bake for about 40 minutes

My daughter Callie is on her school dance team (MARYLAND STATE CHAMPS!) and right before Christmas they had a little Holiday Soiree.  The party seemed to call for something extra special.  If you have teenagers in your home, then you KNOW they love everything about Starbucks.  So when I came across a recipe for Gingerbread Latte Cupcakes, I knew they would be party perfect!  I made some changes to the original recipe for the frosting.  Here's what I did...

Gingerbread Cupcake:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup unsulfured molasses
• 1 large egg, beaten lightly
• 1/2 cup strong, very hot coffee
• 1 teaspoon baking soda
• To make the cupcakes:
  1. Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc.
  2. Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
  3. Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

Cream Cheese Frosting

     * 8oz        cream cheese softened

     *1/2 C      butter softened

     *1-16oz   package of powdered sugar, sifted

     * 1 tsp      vanilla extract

Combine cream cheese and butter, beating till very smooth.  Add powdered sugar and vanilla: beat until VERY light and fluffy

Stabilized Cinnamon Whipped Cream

• 2 T room temp milk
• 2 T instant vanilla pudding
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Directions 

If using a stand mixer, use whisk attachment

1. Chill mixing bowl and beaters or whisk for at least 15 minutes before using. Put the milk and the pudding powder in a small bowl and mix till smooth.
2. Remove bowl and beaters from refrigerator and pour in cream, sugar, pudding and vanilla extract. 
3. Beat on high till stiff peaks form but no longer (you'll end up with butter)
4. Use immediately

When the cupcakes are completely cool, frost them with a relatively thin layer of cream cheese frosting.  I broke up a bunch of the Pepperidge Farm Gingerbread Men and smashed them into crumbs.  Roll the sides of the cream cheese frosted cupcake in the crumbs.  Then using a pastry bag with only a cupler, make large swirl only in the center of the cupcake.  Sprinkle with nutmeg. Top with a gingerbread man right before serving. (otherwise his legs will fall off, no kidding!)