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    You are in: Home / Recipes / Sugar Infused Breakfast Cakes Recipe
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    Sugar Infused Breakfast Cakes

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    2 mins

    15 mins

    Kate the Magnificent's Note:

    These subtle and spongy cakes, when iced with the Easy White Coffee Icing Easy White Coffee Icing are great for a little morning breakfast treat, to celebrate life, with a nice cup of coffee or tea.

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    Serves: 12



    Units: US | Metric


    1. 1
      Place all the butter, sugar, eggs, flour, baking soda, baking powder, and vanilla in a blender or processor; pulse until fairly smooth.
    2. 2
      Add the milk, pulsing the blender as you add it, until it is mixed and the mixture is smooth.
    3. 3
      Divide the mixture into a 12 cup cupcake tin that has been sprayed with cooking spray.
    4. 4
      Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until a nice golden color. Test for doneness by inserting a toothpick into a bun and pulling it out to see if it comes out clean.
    5. 5
      After the buns have cooled for about 3 minutes in the pan, remove them carefully and let them cool on a wire rack.
    6. 6
      You can freeze the leftovers for another time, in a ziplock baggie.

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    Nutritional Facts for Sugar Infused Breakfast Cakes

    Serving Size: 1 (39 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 152.9
    Calories from Fat 86
    Total Fat 9.5 g
    Saturated Fat 5.8 g
    Cholesterol 54.2 mg
    Sodium 202.3 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 0.2 g
    Sugars 8.4 g
    Protein 2.0 g

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