My 6 year old has named this the “Summer of Ninja”.
Which apparently means saving his allowance to buy real ninja throwing stars and one of those hooks you throw on the roof with a rope attached to climb up.
I’ve learned over the years that most of the time this stuff is just a phase, and if you kind of nod and smile and bide your time, it will go away on it’s own.
But then the other day my son was typing “Stuf everree ninja needs” on my laptop and I realized that this isn’t just going to go away on it’s own. So, I spent almost an hour fashioning him a throwing star out of copy paper, trying to convince him that Ninjas are using them now as a way of being more one with the earth. You know, because after they lose their lethal-ness you can just recycle them.
For some reason, he just didn’t seem to buy the fact that paper weapons are the wave of the future. His loss, if you ask me.
Also, he seems to have no interest in living out his ninja dreams by sitting with me and watching old school Teenage Mutant Ninja Turtle marathons, which I just don’t get. Hellooo, they are mutated human-turtles, trained to defeat a bad guy who covers himself in metal. What isn’t ninja-ish about THAT?!
I think kids these days just expect too much. I mean, when I was his age paper weapons and talking turtles would have suited me just fine.
Anyways, know what else my son wants nothing to do with? Frosting.
So…I guess that means more cupcakes for me?
These cupcakes are probably one of my very favorites ever. Cinnamon and brown sugar swirled cake, topped with cream cheese frosting and gooey cinnamon roll filling glaze. They’re all I really need in life.
Besides an iPad.
And my train case full of make-up.
And 32 pairs of shoes.
But really, that’s all I need.
1 box yellow cake mix
1 cup water
1 stick of butter, melted
1 cup brown sugar + 1 1/2 tsp cinnamon, combined
Preheat oven to 350. Line 24 muffin tins with liners.
In the bowl of a mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for one minute.
Fill muffin tins about 1/4 of the way full. Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Sprinkle another teaspoon of cinnamon/brown sugar over the top. Cups should be about 2/3 full (try not to fill them more than that). Using a sharp knife, swirl the cinnamon sugar through the batter.
Bake for about 15 minutes or until tops spring back when lightly touched. Cool on a cooling rack.
Frosting: (if you want to pipe it on high, double this)
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
3 cups powdered sugar
In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze.
1 stick (8 TBS) butter
1 cup brown sugar
1 1/2 teaspoons cinnamon
In a small saucepan over medium heat, melt butter with brown sugar an cinnamon until combined and pourable but not boiling. Spoon over frosted cupcakes and immediately place in the refrigerator to set.
Make these now. I guarantee you’ll love them or I’ll give you your money back.
That sike was on the money back part, not the part about how you’ll love them. Because you will.
Have a happy Monday and thanks for stopping by!!