There isn’t a baby in any of these cupcakes. Too afraid of ever causing anyone to choke.
What is in these King Cake Cupcakes is all the magical colors and flavors of Mardi Gras king cake. They are super easy to make, too, as crescent rolls stand in for the usual homemade yeasted dough.
King Cake Cupcakes
¾ cup firmly packed brown sugar
⅓ cup raisins
¼ cup chopped pecans
½ teaspoon ground cinnamon
3 (8-ounce) cans refrigerated crescent rolls
½ cup confectioners’ sugar
1 tablespoon milk
Colored sanding sugar
1. Preheat oven to 350˚F. Line a 12-cup muffin pan with foil or paper liners.
2. In a small bowl, combine brown sugar and next 3 ingredients.
3. On a lightly floured surface, unroll each of the packages of crescent dough, and separate each sheet into 4 rectangles. Press perforations to seal.
4. Sprinkle about 2 tablespoons brown sugar mixture down center of each rectangle, leaving a ½-inch border on short sides.
5. Beginning with long side, roll up each rectangle. With seam on top, fold the left-third of dough in to center. Fold right-third of dough in to center. Place dough, coiled side up, in prepared cups. Repeat procedure with remaining rectangles.
6. Bake for 18 to 22 minutes or until golden brown.
7. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over warm cakes in pan then sprinkle with sanding sugar.
Makes 1 dozen
Recipe from Paula Deen
Naturally, we should go to New Orleans for today’s music.
“Stroller Pollution” from NOLA’s own Quintron and Miss Pussycat is a fast paced corker of a tune bound to get you moving.
“And I don’t think that your baby’s really that sweet”
Cracks me up.
Check out Quintron and Miss Pussycat on Bandcamp where you can buy their music.