Cinnamon “Roll” Cupcakes

by Anne on July 14, 2011

brazilian translation

for the necessity of a lactose intolerant for a sweet treat!

A lactose intolerant person here in Germany can’t go to a local bakery and order a non dairy piece of cake, there will simply be NONE! With good luck, people would know what you mean, but even the super best organic fanciest store will try to tell you that it is not possible to bake without milk products…. uhm… I hate those people, I hate the fact that Germans are so slow thinking when it comes to food intolerance.

So, I needed cake as a treat for myself, I made those fluffy, nutty, cinnamony, vanilla creamy cupcakes and was very satisfied.

Cinnamon “Roll” Cupcake

Ingredients 

  • 2/3 cup (150g) butter or lactose free margarine
  • 2 eggs
  • 2 1/2 cups (280g) flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (150g) brown sugar
  • 1/3 cup (70g) chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups (175g) sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups (300ml) milk, or soy milk

In a medium bowl stir together flour, baking powder and salt. In a small bowl stir together brown sugar, cinnamon and pecans. Set aside.

Preheat the oven to 350 F (175 C). In a large mixing bowl beat butter with an electric mixer for 30 seconds. Gradually add sugar, beating on medium speed until combined. Beat till fluffy. Add eggs, one at a time, Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined.

Spoon about one tablespoon of the batter into each prepared muffin cup. Sprinkle about one teaspoon of the brown butter mixture over batter in cups. Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.

Bake for 18 to 20 minutes. Cool on wire racks.
I made a vanilla butter cream frosting to it.


Dear Germany, it’s time for you to change your cake baking habits!

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{ 5 comments… read them below or add one }

grace July 20, 2011 at 8:14 am

i’m a little weak in the knees just looking at these! they’re not quite a complete replacement for cinnamon rolls, but they’re certainly sufficient–well done!

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Frau Dietz July 23, 2011 at 1:43 pm

…and now for the gluten free version?! 😉

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Maggie @MaggieCooks July 24, 2011 at 6:19 pm

Yummy! Looks delicious! 🙂

Reply

Maria July 2, 2014 at 1:36 pm

So I’m thinking about trying this for 4-h. I am cooking things to be judged at the fair . My vanilla buttercream recipe has been turning out wrong! Could you send me how your vanilla frosting is made. These cupcakes look great!

Reply

Anne July 2, 2014 at 3:40 pm

Hello Maria,

here’s a Link to the Vanilla Butter Cream Frosting I always use http://www.happysugarfuntime.com/chocolate-cupcakes-with-vanilla-frosting/.
Thank you for your comment, hope these will turn out well when you bake them 🙂

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