Cinnamon Delicious!

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.

Make them this weekend!

Cupcake Batter: 

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.

 

Make Caramel:

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.

 

Cinnamon Buns

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

 

Filling:

1/2 cup melted vegetable margarine

1 cup sugar

2 tablespoons cinnamon

2 tablespoons nutmeg

1 cup pureed pumpkin

 

Glaze:

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.

 

Makes 24 cuppies.

Comments

[Oniononiononion]

AAAAAAAAAAAAAH. You did it again! You blew my vegan mind!! Of COUUUUURSE we should put our sticky buns in cupcake liners, of courrrrrse! Amazing.

[Janet Hudson]

Hey! Thanks! These are sooooooooooo good!

[Tasha Kaye]

Hi there! I just wanted to let you know that your beautiful cupcake was featured in my latest blog post!
http://www.thecleaneatingmama.com/2011/03/sometimes-all-you-need-is-cupcake.html
Thank you for the inspiration!
Tasha - The Clean Eating Mama