Gluten Free Cinnamon Roll Cupcake

Luke has drill this weekend, and there is no way I am waking up before 4 to make my sweet husband breakfast. So normally I'll pick up some pop tarts or some store bought muffins for him to take with him. But after seeing this recipe I decided to spruce it up a little and combine two of Luke's favorite things...cupcakes and cinnamon rolls.

Here is what you need...

1 -stick of butter

1- cup of brown sugar

1-box yellow cake mix (We used Betty Crocker Gluten Free)

2-TSP Almond Extract

1/2-TSP Vanilla Extract (you may want to use a little more, I cut the amount down because I used vanilla flavored milk)

4 TBS- Ground Cinnamon

3 Eggs

1/8 cup -vegetable oil

1/8 cup- milk

1/4 cup of chopped pecans

* If making this a GF recipe make sure to double check all your ingredients- I knew that everything I had on hand was GF.

Preheat your oven to 350 and get the pan ready- Seriously I can not sing enough praises for the silicon cupcake liners... They are AMAZING!!!

Mix all the ingredients together in a big bowl - I would add the nuts last, once you have the batter smooth, because it would be a little difficult to tell the difference in this batter between lumps and pecans.

Pour your mix into your liners- I filled mine almost all the way up

Bake for the amount of time on your box of cake. Mine was for 25. It ended up being more like 30 minutes to achieve the crunchy outer texture I wanted for this cake. This cake was super yummy. Crunchy on the outside and ooey gooey in the middle. Just like a good cinnamon roll.

I was pleasantly surprised with the gluten free cake mix. I have read mixed reviews on it, but it did work really well in this cake.

Now for the fun part, the icing... I was lazy, I'll admit it. I used good old store bought cream cheese icing in a tub. I also told myself that I needed to use everything in my pantry before the big move, and this tub has been travelling around with me for a little while. I was also able to use some of my new cupcake goodies when icing these babies. I finally broke down and bought icing tips and a featherweight bag. This is all after a trip to Williams Sonoma Friday (I will post on that later today).

 Luke loved them, I loved them, I loved icing them (I will be buying larger tips today because I could only do one before my hand and wrist started cramping up.

 

 But here is my cupcake, all iced and decorated and ready to be eaten!

I hope everyone has a great weekend!

Vegan Sticky Buns!!!

Ok so i know this is not a cupcake or even placed in a cupcake pan, but I just had to share this recipe I found thanks to Flore Vegan Cafe. That being said, this has to be the most time consuming, technically difficult recipe. I am so use to no-brainers when baking I am so shocked that I didn't mess this up. 

Your list of ingredients: 

• 1 cup sliced almonds
• 2-1/2 teaspoons active dry yeast (1 envelope)
• 1 teaspoon granulated sugar
• 1/4 cup warm water
• 1 cup coconut milk, warm
• 3 tablespoons agave or maple syrup
• 1/2 teaspoon salt
• 3-1/4 cups white whole wheat flour
• 2 teaspoons ground cinnamon, divided
• 1/2 cup firmly packed brown sugar, divided
• 4 tablespoons vegan margarine, melted

Step 1:

Preheat oven to 350 degrees F.

Step 2:

Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove from the oven to avoid scorching them. Set aside on a paper towel to cool. The almonds go from happy to brown really fast- so be careful and watch them close.

Step 3:In the bowl of a stand up mixer fitted with the paddle attachment, combine yeast, sugar, and water. Set aside for 5 minutes or until mixture is frothy (this means yeast is viable). 

Step 4:

In a medium bowl, whisk together coconut milk, agave or maple syrup, and salt. In a large bowl, whisk flour and 1/2 teaspoon cinnamon together.

Step 5:
Add coconut mixture and 1-1/2 cups of flour mixture to mixer bowl and blend on low speed until combined.

Step 6:
Switch to dough hook and add remaining flour, mixing on medium-low speed until dough comes together.- I have never been so excited to watch my mixer, but seriously it was so cool watching the dough come together- I even video taped it. Yes, I am a super nerd when it comes to baking.

Step 7:
Knead with dough hook for 5 to 6 minutes or until dough is smooth. Dump onto a lightly floured surface and form into a ball.


Step 8:
Place dough in a greased bowl, cover with a damp towel, and set aside in a warm draft-free place. Let rise for 45 minutes or until doubled in size.

Step 9:
Punch dough down and transfer to a lightly floured surface. Roll dough into a rectangle about 1/4-inch thick.
In a small bowl, mix together almonds, 1/4 cup brown sugar, and remaining cinnamon.

Step 10: Brush dough with about 2/3 of the margarine and sprinkle with almond mixture. 

Step 11:
Use a sharp knife to cut dough lengthwise into 12 strips. Roll each strip to form a roll.

Step 12:
Spray a 10-inch round baking pan with cooking spray. Place cinnamon rolls in pan (cut side down) and cover with a damp towel.

Step 13:

Let cinnamon rolls rise for 20 minutes. Brush with remaining butter and sprinkle with remaining brown sugar.

Step 14:
Bake for 20 to 25 minutes or until golden brown. Serve warm.

 Some people believe that all vegan/ vegetarian foods are healthy- let me just go ahead and say you wont be cutting any calories by making these sticky buns, but I do know a few cows will thank you =). 

These are so good- and worth the time-  all 3ish hours it takes to make 12 cinnamon rolls. There is no comparison to those things that come out of the can.

 enjoy!
Kimberly