After a hellish 9-hour drive from Tampa back to Atlanta featuring torrential downpours (fun in a convertible!) and bumper-to-bumper traffic, we finally declared our vacation over. However, I still had a day and a half left in Atlanta, so we didn’t let the fun end there! We joined the gang (minus Cameron who was back in Rome, and Dekle who had jetted off to England) at Jason’s Deli because they had salads and we had begun detox mode. Detox mode didn’t last long because then we went back to the boys’ place to play beer pong. YOLO?
The next day, my withdrawal phase began during breakfast. There I stood at the kitchen counter, eating dry cheerios and wondering where my continental breakfast was. Evan, sensing our distress, took over as chef and grilled us chicken for lunch, which he served with green beans and seasoned rice. MUCH better.
We spent the afternoon on the Silver Comet trail in Atlanta, where we all did about 5 miles before calling it a day. It was AWESOME to get moving again!
Ami and I wanted to bake, but we wanted to give it all to Evan because we were pretty over desserts at this point. He first requested cinnamon rolls, but I’m scared of yeast (it’s like, alive). I decided that we would make cinnamon roll cupcakes instead, with glaze rather than frosting to better mimic the rolls.
We started with yellow butter cake batter (we used a box mix because of a time crunch, but you can also use your favorite recipe!). Ami added 1 teaspoon cinnamon into the batter. We filled each cupcake liner 1/3 full, then topped it with a nut-free cinnamon streusel (1/2 cup brown sugar, 2 T flour, 2 t cinnamon, 2 T cold butter). We repeated these two layers, then baked the cupcakes at 350F for 21 minutes, rotating halfway. Once they cooled, we arranged them on a plate and whipped up a glaze of milk, vanilla, and powdered sugar. For the final touch, we drizzled the icing over the cupcakes.
They were AWESOME. You’re welcome, Evan!