With Mardi Gras happening next week I’ve had purple, gold and green on my mind lately. If you’re having a Mardi Gras bash next week, a King Cake is a must have treat to serve. To change things up a bit this year and instead of making a large ring shaped cake, make cupcakes to make the dessert more party friendly. Top these cakes with a cream cheese icing and sprinkle with edible purple, gold and green edible glitter. So throw on your beads, and bake these colorful cupcakes.

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Ingredients:
1/2 cup warm whole milk
2 (1/4-ounce) packages dry yeast
1/3 cup sugar, divided
1/2 cup unsalted butter, melted
3 egg yolks
1/2 teaspoon vanilla extract
3 teaspoons fresh lemon juice, divided
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 tablespoon ground cinnamon, divided
1/4 teaspoon kosher salt
1 large egg, lightly beaten

Frosting:
1 cup powdered sugar
4 oz. .cream cheese
1/4 cup butter
1/2 teaspoon vanilla extract
Purple, green, and yellow sugar sprinkles

Directions:
1. Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.

2. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)

3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.

4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.

5. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, cream cheese, milk and butter and mix with an electric beater until light and fluffy. Pipe over cooled cupcakes, and top with sprinkles.

Recipe adapted from Louisiana native David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia.