King Cake Cupcakes
 
Makes 1 dozen
Ingredients
  • ¾ cup firmly packed brown sugar
  • ⅓ cup raisins
  • ¼ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • 3 (8-ounce) cans refrigerated crescent rolls
  • ½ cup confectioners’ sugar
  • 1 tablespoon milk
  • Colored sanding sugar
Instructions
  1. Preheat oven to 350˚. Line a 12-cup muffin pan with foil or paper liners.
  2. In a small bowl, combine brown sugar and next 3 ingredients.
  3. On a lightly floured surface, unroll all dough, and separate each sheet into 4 rectangles. Press perforations to seal. Sprinkle about 2 tablespoons brown sugar mixture down center of each rectangle, leaving a ½-inch border on short sides.
  4. Beginning with long side, roll up each rectangle. With seam on top, fold the left-third of dough in to center. Fold right-third of dough in to center. Place dough, coiled side up, in prepared cups. Repeat procedure with remaining rectangles.
  5. Bake for 18 to 22 minutes or until golden brown.
  6. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over warm cakes in pan; sprinkle with sanding sugar.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/king-cake-cupcakes-recipe/