I used the oven method for the roux because I clearly prefer baking to cooking. This roux will come out much thicker than a traditional roux. This is intentional.
Preheat oven to 350 F.
Place oil and flour in an oven-safe skillet.
Bake for ninety minutes, stirring every twenty minutes. The end result should be thick and medium brown.
Remove from oven and cool to room temperature before using in this cupcake recipe.
Cupcake Directions
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix roux, sugar, flour, baking powder, baking soda, and spices.
Mix in eggs, one at a time.
Mix in chicken broth.
Mix in tomato paste.
Fold in sausage.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Glaze Directions:
Mix all ingredients.
Spread over warm cupcakes. (If not serving immediately, refrigerate until ready to serve, and reheat in the microwave in ten second bursts.)