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King Cake Cupcakes
Cooking with Paula Deen
, Jan/Feb 2013
3/4 cup firmly packed brown sugar
1/3 cup raisins
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 (8-ounce) cans refrigerated crescent rolls
1/2 cup confectioners’ sugar
1 tablespoon milk
Garnish: gold, green, and purple sanding sugar
Preheat oven to 350˚. Line a 12-cup muffin pan with foil or paper liners.
In a small bowl, combine brown sugar and next 3 ingredients.
On a lightly floured surface, unroll each can of dough, and separate each into 4 rectangles. Press perforations to seal. Sprinkle about 2 tablespoons brown sugar mixture down center of each rectangle, leaving a ½-inch border on ends. Working with 1 rectangle at a time, roll up dough, beginning with long side. With seam on top, fold one-third of dough on the left side in to the center. Then fold the right one-third of dough over to the center. Place dough, coiled side up, in prepared muffin cups. Repeat procedure with remaining rectangles. Bake for 18 to 22 minutes or until golden brown.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Drizzle over warm cakes while in pan. Sprinkle with sugars.
Makes 1 dozen
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