Anyone who knows me knows that I’m obsessed with Flour bakery and their cookbook (btw- the new Flour cookbook, Flour, Too, comes out in June!). I have made countless recipes from the Flour cookbook such as the muffins, maple scones, oreos, chocolate chip cookies, snickerdoodles, carrot cake, etc. but by far the favorite is always the sticky buns. What makes these so amazing, is the delicious “goo” that they are topped with. At some point in the past month, while likely getting yelled at in the operating room, I went to my “happy place” and came up with the brilliant idea to make a frosting out of the “goo” and hence “the sticky bun cupcake” was born. I finally had the time on my vacation to try them out, and aside from the fact that they may cause an instant heart attack, they were quite delicious.
Sticky Bun CupcakesBrown Sugar Cinnamon Cupcakes (Adapted from 52kitchenadeventures.com)
Yields 15 cupcakes
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla 1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 325 °F. Line muffin tin with paper or foil liners. In a medium bowl, combine flour, baking powder, cinnamon and salt. In a large bowl, cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating after each until fully incorporated. Mix in vanilla extract. Add flour mixture to wet ingredients in 3 batches, alternating with 1/2 of the buttermilk, stirring after each until everything is combined. Pour batter into prepared muffin tin until each liner is 3/4 full. Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.
Sticky Bun “Goo”
3/4 cups unsalted butter ( 1 1/2 sticks)
1 1/2 cups packed light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 tsp kosher salt
In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until the sugar dissolves. Remove from the heat and whisk in the honey, cream, water and salt. Let cool until thickens in the refrigerator whisking every 15 minutes for about an hour.
Sticky Bun “Goo” Frosting
1 1/2 cups of Goo
1 cup unsalted butter (2 sticks) at room temperature
1 cup confectioners’ sugar
Beat butter in a stand mixer fitted with a whip attachment (or use a handheld mixer) for about 10-15 seconds until smooth. Add confectioners’ sugar and beat on medium- high speed until light and fluffy for about 2 minutes. With the mixer on medium speed, slowly mix in the cooled Goo. Stop to scrape the bottom and sides and then resume beating on medium-high speed for about 2 minutes until it lightens and thickens slightly.
1/2 cup toasted chopped pecans
Take the cooled cupcakes and cut out a small hole in the center of the top. Fill with Goo. The Goo will get absorbed by the cupcake, once this happens replace the tops that you cut out (I know, I know, you really wanted to eat these…). Pipe or spread frosting on top of cupcakes. Drizzle tops with some leftover Goo and then top with the toasted pecans.