It’s that time of year again. Not Christmas, not Easter, not a birthday. It’s MCM London Comic Con week. In our house, it’s become a bit of a tradition. And this year, it seemed like a great opportunity to celebrate the geekier side of baking.
If you became a little bit obsessed with Breaking Bad, you’re not alone. Spanning five seasons and a seemingly endless fandom (even my nan tuned in), it’s the obvious choice for a television bake. But if you were a fan of Walter White, you’re probably also a fan of Saul Goodman – and more importantly, Better Call Saul.
The Netflix-exclusive Breaking Bad prequel follows Jimmy McGill – aka Saul Goodman – during his rise from court-appointed startup lawyer to full-blown criminal. I chose a Saul cupcake theme because, well, the internet is fully saturated with blue-rock-candy-coated cupcakes. That, and I think I might like Better Call Saul even better than Breaking Bad.
So for those of you fully on Team Jimmy, here’s a cupcake in his honour: a cinnamon roll base (a nod to his post-Breaking Bad Cinnabon managerial role) with coffee-flavoured buttercream (for his cheap machine coffee addiction pre-Saul Goodman).
Cinnamon Roll Cupcakes with Coffee Buttercream
YOU’RE GONNA NEED: a standard cupcake tin
For the cinnamon rolls:
See my No-Yeast Cinnamon Buns
For the buttercream:
1/4 cup strong brewed coffee
1/2 cup butter, at room temperature
4 cups powdered sugar
1. Lightly grease a cupcake tin. Follow the directions for the No-Yeast Cinnamon Buns recipe. When you’re ready to roll up the dough, roll from the longest side into a tight, long log. Cut the log in half lengthwise, then cut the halves into 1-inch sections. Place 3-4 sections into each cup, with the cinnamon swirl facing upwards. Bake for 10 minutes at 425F (218C), then lower the temperature to 350F (180C) and bake for another 5-8 minutes until golden brown.
2. While the cinnamon rolls cool completely, prepare your buttercream. In a mixer, beat the butter until fluffy and soft. Gradually add the powdered sugar. As it stiffens, add the brewed coffee by tablespoons until you reach spreading consistency.
3. Once cooled completely, top the rolls with buttercream.
Cinnamon rolls method adapted from Chef in Training.