Day 24: King Cupcakes
About a year ago, Robin introduced us to a New Orleans King Cake. It’s amazing. This isn’t technically a cupcake, but its in a liner so it counts.
1/2 cup milk
2 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2-3/4 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/3 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup melted butter
Scald milk, remove from heat and stir in 2 tbsp of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 teaspoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the egg. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Cut into 12 individual rolls and place in lined cups. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes.
Cream Cheese Frosting
- 4 oz cream cheese
- 1/2 cup unsalted butter
- pinch salt
- 2 1/4 cups powdered sugar
Beat cream cheese, butter and salt together until smooth. Slowing beat in powdered sugar until light and fluffy.