Sticky Bun Cupcakes!

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 Cupcakes

Brown 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.

Assembly

Goo
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.

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3 thoughts on “Sticky Bun Cupcakes!

  1. Ermahgerd! These look amazing– what a brilliant idea! 🙂 Isn’t it funny when inspiration strikes us? I find that ideas come to me on the elliptical machine, in the shower, in traffic, in the middle of a rock concert… Anyway, I just love this! Also, I read that you live in Boston, which is my *favorite* city– I kind of have a love affair with it, actually. AND Flour is my favorite bakery there, hands-down. It would be very dangerous for me to have easy access to that place! Sadly, I’ve only scratched the surface of the cookbook, but I plan to dive in further in the near future. Have you made the Lemon Lust Bars? I just made them a couple of weeks ago and posted my blog recently– check it out if you’re interested! 🙂

    1. Thanks Stellinasweets! Just checked out your blog, love it! Still getting the hang of blogging… I haven’t made the lemon lust bars yet but they look delicious! Now that it’s actually starting to semi feel like Spring here in Boston (I actually wore my earmuffs yesterday), I’ll have to whip out some springtime desserts and lemon bars sound like the perfect thing!

      1. Thank you for checking it out– I’m glad you like it! 🙂 I’m pretty new to blogging too, as I just started in September. It’s a lot of fun, and a great way to challenge yourself to try new things– let me know how your lemon bars come out when you make them. Yes, I can imagine that it doesn’t much feel like weather for springtime desserts, but hopefully the worst is over for you! Ah, I miss Boston soooo much, weather and all…. *sigh*

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