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PUT A TWIST
ON THE
TRADITIONAL
CUPCAKE
Cupcakes
are
diminutive,
hand-held
treats that
come in a
variety of
fl avors and
styles. Each
December,
the humble
cupcake gets
its own day
of celebration
(December 15), but people know well that cupcakes
are enjoyed throughout the year, particularly during
birthdays and other special occasions.
It may seem like there is no way to reinvent the cupcake,
but "Sticky Cinnamon-Walnut Spirals" marry
the best of cinnamon rolls with the convenience of a
muffi n/cupcake tin preparation to form a fl avor-packed
product that can either be breakfast, brunch or dessert.
Try this recipe, courtesy of "Small Sweet Treats"
(Gibbs Smith) by Marguerite Marceau Henderson, to
elevate your cupcake game.
Sticky Cinnamon-Walnut Spirals
Serves 6
1/2 cup dried currants
1 cup hot water
1 sheet frozen puff pastry (from 17.3-ounce
package), room temperature
1 tablespoon butter, melted
1 teaspoon fi nely grated orange zest
1/2 cup fi nely chopped walnuts
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon sugar
Place currants in a bowl and pour hot water over top to
cover. Steep for 15 minutes and then drain off excess
water. Cool currants to room temperature.
Roll out the pastry on a work surface. Brush the pastry
with the melted butter. Combine the orange zest, walnuts,
brown sugar, cinnamon, and reserved currants in
a bowl. Spread the mixture evenly over the pastry. Roll
up jelly-roll style, loosely. Place seam side down and
cut into six slices, each about 2-inches wide.
Brush the interior of the muffi n tin with the remaining
tablespoon of melted butter and sprinkle with sugar.
Place the cut slices of pastry into each muffi n cup.
Bake on the middle rack of a preheated 400 F oven
for 22 to 25 minutes until golden brown and puffed.
Allow to cool for a minute or two before removing
from muffi n pan.
Note: This recipe easily can be doubled. Just use two
sheets of pastry, double the fi lling, and use a 12-cup
muffi n tin.
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