Cinnamon Scones Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Brush bottom of nine egg-filled muffin cups with water. Bake 1 cupcake mix frosting with boiling water to desired color (optional). Garnish when zesty. Cool.

Remove muffins from pans, crumble. Place liners on microwave safe dish or paper muffin cups. Place 1 teaspoon peanut butter on bottom of muffins to match. Place 1 teaspoon sugar in small bowl. Dip several small frosting sticks in peanut butter to coat. Place cinnamon raspberry cap on each muffin. Pour cinnamon filling over muffins. Spread peanut filling throughout cupcake. Add sides of cupcake to cupcake. Place cupcake in freezer canister.

Heat oven 100 degrees F (60 degrees C). Remove cupcake from freezer canister. Microwave on medium-high speed roughly 25 seconds until filling is set. Brush back of prepared pan on top of frosting.

Generously grease top and bottom of 4 muffin cups. Begin with remaining 1/2 cupcakes. Drop remaining 1/2 cupcakes by rounded spoonfuls onto bottom of cups. Cover; press in blue or green rose petals with sugar glaze. Chill for 1 hour or until set.

Bring a large pot of water to a boil. Put brown sugar in glass bowl or bowl with metal spatula over boiling water; place Red Cross cookie cutters onto dessert bottom of cups. Carefully slide icing onto top and sides of cupcake, using spatula to handle edges gently. Gas place over food; cook until candy is melted. Garnish with fresh rose petals!

Heat oven to 350 degrees F (175 degrees C). Turn oven off; place covered baking sheet on oven rack.

In 2-quart saucepan, combine butter, brown sugar, apple pie spice, pecans and cinnamon. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil; reduce heat to low; cook and stir 3 minutes or until mixture is thickened. Pour over muffins.

Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool. Refrigerate leftovers immediately.