October 23, 2009
coffeecakemini
good morning!
and it really is a good morning because 1. i have a bunch of top-notch little books to add to my list. big thanks to you all. and 2. today i'm talking about coffeecake miniatures.
intensely moist coffeecake in a muffin, guys.
brilliant, i know. that's why i decided to make them last weekend. can't believe i made it all week long without sharing these babycakes, but i really wanted to save them for a friday post. just in time to make them saturday morning. seems like there is some wisdom behind the idea of making saturday breakfast special, right? or you could go the tea party route. tea and cakes are very mary poppins chic. or load them up on a tray, bundle with plastic wrap, and share at sunday school. that's what i did.
do enjoy, however you decide.
ps. this recipe caught my eye because of the pudding mix. mm. pudding is a powerful thing. it always leads to perfectly moist. i'm the same way with yogurt and sour cream.. my eyes light up when i find them in tucked away in an average-looking recipe. then you just know it's gonna be good.
coffeecake miniatures.
adapted from 30 minute recipes.
1/3 c. butter, softened
1/4 c. sugar
1 egg
1 1/2 c. all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 T. baking powder
1/4 tsp. salt
1 1/4 c. milk
topping
2/3 c. brown sugar
4 T. melted butter
1/2 tsp. ground cinnamon
icing
1 c. powdered sugar
1-2 T. milk or cream
1. in a large mixing bowl, cream butter and sugar, then beat in egg.
2. in a medium bowl, combine flour, pudding mix, baking powder and salt; add to creamed mixture alternately with milk and beat until blended.
3. fill paper-lined muffin cups 1/3 full.
4. combine topping ingredients and sprinkle 1/2 of topping mixture over batter in muffin cups.
5. fill muffin cups with remaining batter and sprinkle remaining topping over tops.
6. bake at 375 degrees for 20 -25 minutes, cool for 10 minutes; remove from pan to a wire rack.
7. when cool, drizzle icing over tops.
yields about 1 dozen bakery size muffins.
+ if are ultra grown-up and like nuts in your baked goods, you can add chopped walnuts to the batter and the topping.
+ and if you're like me and dig cinnamon, go ahead and add a pinch more. i think you should be able to smell it over the brown sugar when you stir the topping. i think that should be my new rule.

6 comments:

kitchendoor said...

Oh, yum. Those are super pretty.

Happy weekend, Summer!

John and Teresa said...

pudding is indeed powerful. i have the perfect recipe for pumpkin bread which calls for vanilla pudding and my triple chocolate bundt cake takes chocolate pudding of course. both are to die for. thanks for the recipe!

Anneliese said...

these look perfect! i'm going to try them next week! :)

Jeremy and Sarah said...

These look good. I'm trying them today. I've tried about 4 recipes that you've posted. Thanks!

Renee said...

i guess i need to get some pudding! will try these as soon as I do!
they look very yummy!

Aunt Kayleen said...

I don't usually keep pudding on hand. But I will now! These look great!!

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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