Thursday, December 27, 2012

Snickerdoodle Cupcakes

Merry Christmas Everyone!

I have been decorating and baking away this year thanks to no more 12 hour shifts!!  I am pleased to announce that our tree is NC State themed!  (GO WOLFPACK) and so are our presents...I may have gone overboard, but its Christmas, so I am allowed :)

I have baked several batches of yummy Christmas Funfetti cookies using the Pillsbury box recipe and my new festive cookie cutters, but the BEST cookies by far, I baked to garnish a new cupcake recipe.  I had never made Snickerdoodles before, and I don't think I had had them very often, but they are now my (and Hubby's) FAVORITE!!

I did use Pinterest to compile several aspects of recipes from other Bloggers to make these.  They are as follows:  cookies, brown sugar cinnamon frosting, cinnamon sugar cupcake batter

PS: the cake batter is a semi-homemade recipe, but its incredible

For convenience I will write my recipe here so you don't have to jump around on different pages and tabs to bake these delicious beauties.  Give them a try, you and all of the friends you share them with, will NOT regret it :)

Snickerdoodle Cupcakes

For the Batter (adapted from the above listed)
1 White Cake Box Mix
3 eggs
1 stick of (real) butter melted *I use unsalted*
3 tsp vanilla extract
1/2 c buttermilk
1/2 c water
1 tbsp cinnamon

Optional Topping:
2 tbsp melted butter
1 tbsp sugar
1/2 tsp cinnamon

Mix all ingredients well in a large bowl.  Preheat oven to 350 degrees.  Line two cupcake pans with papers.  Using an ice cream scooper (like this) fill each cup with about 1/2 a scoop of batter.  It should make 24 if you really portion them correctly, but I have had times where I only got between 20-22 so don't worry...They will RISE significantly in the oven, you shouldn't have any that were filled about 1/3 of the way to not rise above the paper.

On the first batch of these I made, I brushed the tops with melted butter and dipped them in a mixture of cinnamon & sugar.  This is optional, but its a delicious option :)

For the Frosting
1 stick of (real) butter
1/4 c light brown sugar
1/2 tsp cinnamon
1 tsp vanilla
4-5 c powdered sugar
2 tbsp-4 tbsp milk or half & half

Mix first 4 ingredients well until fluffy.  Add sugar a little bit at a time and mix until combined.  Add milk to thin out enough to pipe.

For the Cookies
1 c butter, softened

1 1/2 c sugar

2 eggs

3 c flour

2 tsp cream of tartar

1 tsp baking soda

2 tsp baking powder

1/8 tsp salt

Cinnamon Sugar Coating:

3 tbsp sugar

1 1/2 tsp cinnamon

Cream the butter and sugar for at least 3 minutes until fluffy.  Use a paddle attachment on your stand mixer.  Add eggs and cream another 2-3 minutes.  This is an important step to make sure the cookie are chewy and light once they are baked.

Combine the rest of the dry ingredients (not cinnamon & sugar).  Add to butter mixture slowly until combined.  Mix together cinnamon & sugar in a bowl.  Make small balls (about 1tbsp full) and roll in the cinnamon & sugar mix.

Bake on a greased/parchment lined cookie sheet at 375 degrees for 7-8 minutes.  They won't look done, but take them out when the tops begin to crack and set out on the cookie sheets until they settle.

To build the cupcakes, pipe the frosting onto the top of the cooled cupcakes and top with a snickerdoodle cookie.  (you will have a ton of leftover're welcome :) )