Mini King Cupcakes

Ingredients

• 0.5 cup cake flour 
• 0.5 ounce yeast dry
• 1 large eggs lightly beaten
• 3  egg yolks 
• 1.5 cups flour all-purpose
• 1 tablespoon ground cinnamon divided
• 0.3 teaspoon kosher salt 
• 3 teaspoons juice of lemon fresh divided
• 0.5 teaspoon lemon zest 
• 0.5 cup warm milk whole (110°)
• 1 cup powdered sugar 
• 100 servings purple green yellow
• 0.3 cup sugar divided
• 0.5 cup butter unsalted melted
• 0.5 teaspoon vanilla extract 
• 1.5 tablespoons water hot

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• wire rack
• kitchen towels
• muffin tray

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.
3. 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.)
4. 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.
5. Punch dough down, and place on a lightly floured surface.
6. Roll dough into a 12- x 8-inch rectangle.
7. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough.
8. Roll dough into a log, and cut into 12 equal pieces.
9. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
10. Preheat oven to 37
11. Brush cupcake tops with beaten egg, and bake 20 minutes.
12. Remove from pan, and let cool on wire rack.
13. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl.
14. Drizzle over cooled cupcakes, and top with sprinkles.