Scald milk, remove from heat and stir in 1/4 cup of butter. Allow
mixture to cool to room temperature. In a large bowl, dissolve
yeast in the warm water with 1 tablespoon of the white sugar.
Let stand until creamy, about 10 minutes. When yeast mixture is
bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in
the remaining white sugar, salt and nutmeg. Beat the flour into
the milk/egg mixture 1 cup at a time. When the dough has
pulled together, turn it out onto a lightly floured surface and
knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth or plastic wrap and let rise in
a warm place until doubled in volume, about 2 hours. When risen,
punch down and divide dough in half.To make the filling- combine the brown sugar,
ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup
melted butter over the cinnamon mixture and mix until crumbly.
Rip off pieces of dough and press into long strips about 2.5 inches
Spread the filling down the center of the strip. Fold the top and
the bottom of the strip around the filling to form a log. Stretch
the log out to make it as thin as as you can without it breaking.
Start on one end of the log and roll it until it fits snugly in a
cupcake liner. Break it off, put it in the liner and continue rolling
sections of the log.
Bake at 350 F for 20 min. Frost while warm with the confectioners' sugar blended with 1 to 2
tablespoons of water. Sprinkle with colored granulated sugar. (Green, Purple and Gold for
about 303 calories per cupcake
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