Tuesday, March 8, 2011
Last week my friend John challenged me to make King Cake cupcakes, for Mardi Gras. Last year I made a version of this, but it was a cinnamon vanilla cupcake topped with a glaze and colored sugars. This time, I wanted to make something closer to the traditional King Cake, which is more of a bread than a cake.
So I found a good recipe, from a real New Orleans chef, and tried to adapt it for cupcakes. It was a cinnamon and lemon- laced bread-like dough.
They looked cute, not much like cupcakes, more like little balls of dough. I had enough to make a King Cake as well, which turned out great. I love the braid, and working with dough is so fun and almost therapeutic.
I think maybe either the yeast wasn't fresh enough, or I was too impatient and didn't let it rise properly, because both the cake and cupcakes seemed kind of heavy and more like bread than it should have been. So some adjustment is needed in order to perfect this recipe.
The traditional topping for a King Cake is a sweet glaze, with purple, green and gold sprinkles. So that's what I did on both.
All in all, it turned out delicious, but this needs more work. There's always next year!