I don't know about you, but I love cinnamon. The best thing in the world is a warm sticky gooey cinnamon bun. I have quite a few requests for my favorite pumpkin cinnamon buns this time of year as well as my minnies. I thought, why not incorporate them into a cupcake! That way you get eat them for breakfast, lunch and dinner!
All the rage is the stuffed cupcake-- almost anything goes....so here is my offering: Stuffed Cinnamon Bun Cupcakes.
1 cup raw sugar
5 tablespoons vegetable margarine
1 vanilla bean- scrapped
Egg replacer for 1 egg
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla soygurt
Mix all ingredients together and set aside.
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
Melt margarine over a medium in a saucepan.
Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.
Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.
**For Sweetened condensed milk-
Mix together dry soymilk powder equivalent to making 3 cups milk.
3/4 cp water
Heat until boiling point. (Microwave)
In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar
When the sugar begins to melt add hot milk and a dash salt
Boil gently and stir 5 min.
1/4-ounce package yeast
1/2 cup warm water
1/2 cup soy milk
1/4 cup sugar
1/3 cup vegetable margarine
1 teaspoon salt
Egg Replacer for 1 egg
3 1/2 cups all-purpose flour
1/2 cup melted vegetable margarine
1 cup sugar
2 tablespoons cinnamon
2 tablespoons nutmeg
1 cup pureed pumpkin
2 tablespoons vegetable margarine
1 cup powdered sugar
1 teaspoon vanilla extract
5 tablespoons soy creamer
Heat oven to 350 degrees
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, margarine, salt and egg replacer. Add flour and mix until smooth.
Add yeast mixture. Mix in remaining flour until dough is easy to handle. Place in well-greased bowl, cover and let rise until doubled in size, about 1 hour.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Filling ingredients together and spread over rolled out dough. Roll up and punch together ends. Cut into 12 to 15 slices.
Place cinnamon roll slices on cookie sheet and rise until dough is doubled, about 1 hour. Bake about 30 minutes or until browned.
Mix together glaze ingredients. Place in squeeze bottle. Once rolls are cooled, decorate with glaze.
When glaze has hardened, cut slices the diameter of the cupcake pans.
Place liners in pan and pour enough batter to cover the bottom of the liner- pop in a slice of cinnamon bun, follow with some caramel and then cover with more batter.
Bake 20 minutes at 350 degrees.
Allow to cool a bit then pour more glaze over the top and garnish with cinnamon sugar.