Sugar Infused Breakfast Cakes

• 12 cup butter, soft
• 1 tablespoon butter, soft
• 12 cup sugar, plus 1 tablespoon sugar
• 2 eggs
• 34 cup all-purpose flour
• 12 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons real vanilla extract
• 2 tablespoons milk
• cooking spray

1. Place all the butter, sugar, eggs, flour, baking soda, baking powder, and vanilla in a blender or processor; pulse until fairly smooth.
2. Add the milk, pulsing the blender as you add it, until it is mixed and the mixture is smooth.
3. Divide the mixture into a 12 cup cupcake tin that has been sprayed with cooking spray.
4. Bake at 400 degrees Fahrenheit for 15 to 20 minutes or until a nice golden color.
5. Test for doneness by inserting a toothpick into a bun and pulling it out to see if it comes out clean.
6. After the buns have cooled for about 3 minutes in the pan, remove them carefully and let them cool on a wire rack.
7. You can freeze the leftovers for another time, in a ziplock baggie.

butter, butter, sugar, eggs, flour, baking soda, baking powder, vanilla, milk, cooking spray

Taken from www.food.com/recipe/sugar-infused-breakfast-cakes-469744 (may not work)