Arbuz's Kitchen

Pumpkin Pie Cupcakes with a Graham Cracker Bottom

original recipe: http://une-deuxsenses.blogspot.com/2010/11/pumpkin-pie-cupcakes.html

Ingredients:

For the cupcakes:

• 1 3/4 cups cake flour
• 1 cups sugar
• 1/2 tbsn. baking powder
• 1/4 tsp. salt
• 1/2 cup or 1 stick unsalted butter, diced, at room temperature
• 1/2 cup milk, divided
• 2 large eggs
• 1 large egg white
• 1 tsp. vanilla
• 1 tsp. cinnamon

For the graham cracker crust:

• 3/4 cup graham cracker crumbs
• 2 tbsn. light brown sugar
• 3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:

• 2 large eggs, beaten
• 1 can (16 oz.) pureed pumpkin
• 2 tbsn. molasses
• 3/4 cup brown sugar, packed
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 tbsn. flour
• 1 can (12 oz.) evaporated milk

Instructions:

Cinnamon Roll Cupcakes

original recipe: http://www.pink-parsley.com/2009/09/cinnamon-roll-cupcakes.html

Ingredients:

• 2 1/4 tsp. or 1 packet dry active yeast
• 1/2 cup granulated sugar, divided
• 1 cup warm milk (approximately 110 degrees Fahrenheit)
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 tsp. salt
• 4 1/2 cups bread flour
• 1 cup brown sugar, packed
• 2 1/2 Tbsp. ground cinnamon
• 1/3 cup butter, softened
• 8 oz cream cheese, softened
• 2/3 cup butter, softened
• 1 1/2-2 cups powdered sugar

Instructions:

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.