For Easter, I put them in individual cupcake boxes packed with colorful filler papers and then topped each one with a flower. I pinned place cards to the lids of each box using mini clothespins, and everyone took their cupcakes home to enjoy later (because we were all STUFFED from Easter brunch!).
As requested, below is the recipe from Week#2, Cinnamon Sugar Puff Cupcakes. Enjoy!
Cupcakes:
1 ½ C. Unbleached all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
¾ stick unsalted butter (at room temperature)
½ C. sugar
1 large egg, lightly beaten
½ C. milk
Coating:
¾ stick unsalted butter, melted
½ C. sugar
1 ¼ tsp ground cinnamon
Position a rack in the middle of the oven and preheat to 350 degrees. Spray the inside of 12 muffin tin cups with nonstick cooking spray.
Sift the flour, baking powder, salt & nutmeg into a medium bowl. In a large bowl, beat the butter and sugar on medium speed with an electric mixer until smooth and creamy. Beat in the egg, mixing until smooth & thick. On low speed, add the flour mixture in 3 additions and the milk in two additions, beginning & ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
Fill each muffin cup with about 3 tablespoons of batter, to about ½ inch below the top (I use a large ice cream scoop). Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool for about 5 minutes.
Stir the cinnamon & sugar together for the coating. Dip the tops of each cupcake first in the melted butter, and then in the cinnamon sugar mixture to coat it completely. Serve warm or at room temperature; I recommend in the morning with a cup of java! J
