It's time to wrap up Mardi Gras week with a super simple and amazingly delicious recipe. King Cake Cupcakes! Our grocery stores have been stocked with king cakes for weeks now and I am always browsing to see which one has the most sprinkles. I've eaten my share of two king cakes so far this year and have resisted the temptation for many more on numerous trips to the grocery. The King Cake is my absolute favorite part about Mardi Gras! They come filled with all sorts of flavors and fruits, but my favorite is the cinnamon filling. So when I was flipping through the Jan/Feb issue of my Cooking with Paula Deen magazine and came across these King Cake Cupcakes this was quickly moved to the top of my baking list for February!
I have made a king cake from scratch before although it's been a few years, which I'm sure you can tell from the photo quality. But when you are given the opportunity to take a few shortcuts and come out with equally impressive results by using crescent rolls, well that's the path I chose to take this year! Thanks Paula for the fabulous idea!
So grab 3 tubes of Crescent Rolls and all the yummy stuff for your filling...cinnamon, brown sugar and pecans.
Unroll 1 tube of crescent rolls at a time and form them into 4 rectangles.
Spread your filling down the center of each rectangle, leaving a small border around the edges.
Sugar and nuts...
Fold the top of the rectangle towards the center, then fold the bottom of the rectangle towards the center.
Fold the left side to the middle. Fold the right side on top of the left side.
Place the dough, spiral side up into cupcake liner and bake.
Prepare vanilla glaze and grab the sprinkles. It's time to decorate!
King Cake Cupcakes (recipe adapted from Paula Deen)
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp ground cinnamon
3 (8 oz) cans refrigerated crescent rolls
1 cup confectioners' sugar
2 Tbsp milk
green, purple & yellow sprinkles
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
2. In small bowl, combine brown sugar, cinnamon and pecans.
3. On lightly floured surface, unroll each can of crescent rolls and separate each into 4 rectangles. Press perforations to seal.
4. Sprinkle about 2 Tbsp brown sugar mixture down center of each rectangle. leaving a 1/2-inch border around the edges.
5. Working with 1 rectangle at a time fold the top of the dough towards the center, then fold the bottom of the dough toward the center and overlap.
6. Fold the left side of the dough in to the middle. Fold the right side on top of the left side.
7. Place dough spiral side up into prepared muffin pan.
8. Repeat procedure with remaining rectangles.
9. Bake for 18-22 minutes or until brown.
10. In a small bowl, whisk confectioners' sugar, and milk until smooth. Drizzle over warm cakes while in pan.
11. Sprinkle with green, purple & yellow sugars.
You really need to give this recipe a try! You will wow all your friends with how amazing these mini king cakes look and taste! I think I'm going to have to keep crescent rolls on hand at all times just in case I need a King Cake fix throughout the year!
Happy Mardi Gras!