Tuesday, June 26, 2012
Tuesday at the (Summer) Table :: Desserts
The cake and glaze are both from the Cake Mix Doctor cookbook, which I love and use all the time. I was just going to share the cupcake recipe below but I feel like now that I've teased you with the glaze I should at least tell you what's in it (in case it shows up on your dinner table tonight too).
Shiny Chocolate Glaze (from The Cake Mix Doctor)
2 T. butter
2 T. unsweetened cocoa powder
1/4 C. heavy whipping cream
1 C powdered sugar, sifted
1 t. vanilla
Melt the butter in a saucepan over low heat, add the cocoa powder and cream and stir until the mixture thickens (about 2 minutes - do not boil). Take off the heat and add the vanilla and powdered sugar, stirring until smooth. Spoon over cooled cake or directly into your mouth.
Cinnamon Toast Cupcakes (from Cupcakes from the Cake Mix Doctor)
1 pkg plain yellow cake mix 18.25oz (and double check because in a super sneaky move that is making me NUTS, most cake mixes are now a lot less. Same box size, 3 oz less product. SO super annoying. I would gladly pay more to not have all my cake mix recipes ruined. Ok, rant over)
1 pkg (3.4oz) instant vanilla pudding mix
1 1/4 C whole milk (I use 2% and it always works fine)
3/4 C veg. oil
3 large eggs
1 T. cinnamon (yes, a whole Tablespoon)
Preheat the oven to 350 and line 24 cupcake pans with paper liners (ok, really this recipe always makes about 30 cupcakes for me but the recipe says 24. You might get more). Mix all the ingredients in a large bowl on slow speed of mixer for about 30 seconds. Turn mixer off and scrape down bowl. Mix an additional two minute until mixture is thick and creamy. Spoon (or scoop) about 1/3 C batter into each cup, filling it about three quarts full. bake 18 - 22 minutes, until lightly golden brown and the spring back when you touch them. Let cool in pan 5 minutes and then completely on racks before frosting.
Cinnamon Cream Cheese Frosting (from Cupcakes by the Cake Mix Doctor)
1 8oz pg cream cheese, at room temperature
4 T. butter (1/2 stick) butter, at room temperature
3 C sifted powdered sugar
1 t. cinnamon
Blend butter and cream cheese until combined, then add powdered sugar one cup at a time and cinnamon. Mix on medium until fluffy. (you can add more powdered sugar to thicken or a splash of milk to thin, if needed). Frost cupcakes, then sprinkle with Cinnamon Toast Crunch cereal - you may need to press cereal to get it to stay on. Eat and enjoy!
Thanks again to Debbie over at a Quilter's Table for dreaming up and hosting Tuesday at the (Summer) Table - it's been yummy!