BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
CINNABON® CUPCAKES
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Provided by kphanie
Categories Desserts Cakes Spice Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
- Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
- Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
- Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
- Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
- Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
- Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
- Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 38.7 g, Cholesterol 51.2 mg, Fat 18.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 153.5 mg, Sugar 25.4 g
CINNAMON BROWNIE CUPCAKES
Warm cinnamon enhances the chocolate flavor in this lightened version of a brownie - a perfect lunchbox surprise. From McCormick. Nov 26/09 - changed the cinnamon from 4 tsp to 2tsp per Deantini's suggestion - if you're a real cinnamon lover, you may wish to add more than 2 tsp.
Provided by Katzen
Categories Dessert
Time 25m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
- Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
- Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
CINNAMON BROWNIES
For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! -Gail Mehle, Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
CINNAMON BUN PANCAKES
Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 pancakes
Number Of Ingredients 16
Steps:
- For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
- For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
- For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
- Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.
CINNABON CAKE
Make and share this Cinnabon Cake recipe from Food.com.
Provided by Sassy in da South
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- n an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
- Once combined well, slowly stir in melted butter. (1 stick).
- Pour batter into a greased 9 x 13 inch baking pan.
- In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined.
- Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
- Bake for 25-30 minutes in a 350 degree oven or until toothpick comes out nearly clean from center.
- Place powdered sugar, milk and vanilla in a large bowl.
- Whisk until smooth.
- Drizzle over warm cake.
- Serve warm or at room temperature.
Nutrition Facts : Calories 574.8, Fat 25.5, SaturatedFat 15.7, Cholesterol 97.2, Sodium 408.5, Carbohydrate 82.3, Fiber 1.2, Sugar 54.3, Protein 5.9
CINNAMON ROLL CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, sour cream, vanilla extract, eggs, butter, light brown sugar, cinnamon, refrigerated cinnamon rolls
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/160°C.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and vanilla, and beat until there are no lumps.
- Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
- In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
- Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
- Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
- Remove from oven and cool completely.
- Top with frosting from the cinnamon rolls.
- Refrigerate at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 44 grams, Fat 37 grams, Fiber 1 gram, Protein 7 grams, Sugar 30 grams
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
CINNAMON HONEYBUN CAKE
This delicious cake tastes just like a cinnamony honeybun!
Provided by LKWEHRUNG922
Categories Desserts Cakes Poke Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
- In a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. In a separate bowl, stir the brown sugar and cinnamon together. Pour batter into the prepared cake pan, and spoon the cinnamon sugar onto the batter in several places. Using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix).
- Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove cake from oven, and punch holes all over the cake with a table knife.
- Whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. Allow cake to cool before serving.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 83.7 g, Cholesterol 64.9 mg, Fat 20.8 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 392 mg, Sugar 67.7 g
CINNAMON CUPCAKES
Delicious, easy recipe that is sure to please everyone!
Provided by Cupcakes236
Time 35m
Yield Makes 12 Cupcakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/ 350F / Gas 4. Line a small cupcake tin with fairy cake cases.
- Put the butter and caster sugar in a bowl and beat until pale and fluffy.
- Sift the flour into the bowl.
- Beat the eggs and vanilla until just combined and add to the bowl.
- Add the cinnamon and cocoa powder.
- Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen and firm to the touch.
- Leave to cool for 5 minutes.
- Dust with icing sugar and enjoy!
CINNAMON CHUNKIES
These slightly chewy cinnamon bar cookies are made with a cinnamon swirl added to the batter. *UPDATE: As of Aug 31 '09 I have reduced the amount of sugar from 1 1/2 to 1 cup.
Provided by Annacia
Categories Bar Cookie
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Mix flour, baking powder and salt; set aside.
- Beat eggs in large bowl with electric mixer on medium speed.
- Add 2/3 cup of the sugar; beat until light and fluffy.
- Add vanilla.
- Add flour mixture, beating just enough to blend in flour.
- Spread batter in greased 13x9-inch pan.
- Beat butter, remaining 1/3 cup sugar and cinnamon in medium bowl until light and fluffy.
- Drop on top of batter; swirl into batter.
- Bake 25 to 30 minutes.
- Cool in pan on wire rack then cut into 20 bars, 2 1/2x3-inch each.
Nutrition Facts : Calories 105.3, Fat 3.1, SaturatedFat 1.7, Cholesterol 37.8, Sodium 112.5, Carbohydrate 17.4, Fiber 0.3, Sugar 10.1, Protein 1.9
CINNAMON PANCAKES
These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.
Provided by Christiana McCormick
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g
BROWNIE CUPCAKES
Make and share this BROWNIE CUPCAKES recipe from Food.com.
Provided by barbara943
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In a saucepan, melt butter and chocolate chips; let cool.
- In a bowl, combine sugar and flour. Very gently, fold in the slightly beaten eggs. DO NOT BEAT. .
- Add butter and chocolate mixture. Stir in vanilla.
- Stir in pecans.
- Pour mixture in greased muffin tins and bake for about 25 minutes. Be careful not to overbake.
- You can also use paper cupcake liners.
Nutrition Facts : Calories 197.8, Fat 12.4, SaturatedFat 6, Cholesterol 20.3, Sodium 68.3, Carbohydrate 22.2, Fiber 0.9, Sugar 17.4, Protein 1.2
CINNAMON ROLL CUPCAKES RECIPE BY TASTY
Here's what you need: orange cinnamon roll, cake mix
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 2
Steps:
- Make box cake mix as instructed on the box.
- Fill cupcake wrappers about half way full with batter.
- Bake at 375°F (190°C) for six minutes.
- Cut orange cinnamon rolls in half. Place on top of cupcakes.
- Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 21 grams
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