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Somebody call 9-1-1, this cupcake is fire burnin’ in your mouth!
Noooo, you silly human, I did not just reference the Sean Kingston song “Fire Burning” from 2009! LOL or something!
If you are one of those people who love Atomic Fireballs and eat them frequently, these cupcakes aren’t going to be very hot to you. They’ll taste maybe more like the middle, sweeter center of the fireball.
For those of you who are like, “OMMMMMMGGGGG I cannot eat hot candy GET THESE CINNAMON IMPERIALS away from me!” you probably will not like these cupcakes because they do pack a little heat.
So I guess this recipe is really for those who enjoy Atomic Fireballs occasionally. The casual consumer. Better yet, tell someone these are strawberry cupcakes and watch their eyes water and their throat constrict as they try to cough out the cinnamon! LOL or something!
Atomic Fireball Cupcakes
1/2 cup water
10 atomic fireballs, unwrapped
1-1/2 cup flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1. In a small bowl, combine water and atomic fireballs. Let soak for at least a half hour. Water will have turned bright red. Remove the fireballs and discard.
2. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
3. In another small bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add half of the flour mixture, followed by the fireball mixture. Now stir in the remaining flour mixture, mixing until just combined.
5. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean.
Cinnamon Candy Buttercream
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
2 tsp imitation cinnamon (brand I used is shown above)
1-2 drops of red food gel
1. In a large bowl, cream together butter and powdered sugar. Add imitation cinnamon. Stir in red food gel until desired color is reached.*
*If the buttercream is too dry, normally I would suggest adding a tablespoon of milk, one at a time, until you reach your desired consistency. However, I have found that milk counteracts with the imitation cinnamon, so you might add a tablespoon or two of water instead just to be safe.