Did I tell you, or did I tell you? I said what I meant and I meant what I said, and elephant is faithful 100 percent... No marshmallows :- ) YAY!
Truth be told I was a little tired of all of the sweets, so I wanted something a bit healthier. A few weeks ago I made my Grandpa's granola recipe, it was fabulous! However, that is his recipe to give out, not mine. I recently ran out of the morning goodness and I desperately wanted more granola. I figured that since I really like Apple Cinnamon oatmeal, I would like Apple Cinnamon Granola.
Turns out I was right. I love granola in the morning over yogurt, especially if I sprinkle fresh blueberries over top *heaven*. How about you? How do you like your granola? Do you even like granola? How about granola bars? So anyways, I took what I knew from my grandpa's recipe and searched a few different ones online debating over what I liked and didn't like from all of them and this is what I came up with.
You can eat this plain as a snack, over yogurt, over frozen yogurt or with milk, it's all fabulous!
Apple Cinnamon Granola:
3 C. Oats
1/3 C. Chopped Pecans
2 tsp Cinnamon
1/4 tsp Cardamom
3 Tbs Butter
1/3 C. Applesauce
1/4 C. Honey
2 Tbs Brown Sugar
1/2 C. Coconut
1/2 C. Chopped Dried Apples
Preheat oven to 275 and line a cookie sheet with tin foil or silpat (if you have one)
Combine oats, pecans, coconut, cinnamon and cardamom into one bowl. Stir together so the spices get over everything.
In a second bowl combine and whisk together melted butter, applesauce, honey and brown sugar. Once those are combined add to oat mixture and coat evenly.
Spread onto cookie sheet in an even layer. Bake for 1 to 1 1/2 hours, until the granola is golden. Allow granola to rest and cool for about 15 minutes. Crumble granola and add dried apples.Store in an air tight container.
*As it turns out, Bailey (RJ's dog) like granola too. I accidentally left my container on the counter and left for work... Only to return to any empty granola container and busted Tupperware...* I'm not sure if I was more made that she ate my Tupperware or granola?
Oh and just so you know, Montey(our dog) who was trained with me, doesn't jump on counters for food!
Thursday, April 14, 2011
Sunday, April 3, 2011
S'mores Cupcakes
I once adopted a dog and named her Scout, unfortunately, as my Dad says, I put the cart before the horse on that one. Things didn't quite workout and I had to take her to a no-kill shelter, it was heart breaking. But that's enough sad, let's get on with the good!
Oh on another side note, I'm typing this while watching the Pres. talk about Libya. I feel like that should take precedent, but I'm currently working on my multi-tasking. We'll see how well that goes :) Also, if I don't pay attention I don't have to "discuss" it with RJ later. He LOVES his politics.
Yesterday was unseasonably cold for NC, it was the lowest high they have a on record. Werid wording, but that's what the news said. Anywho, I didn't want to go out in the sleeting cold rain, so I decided to warm up with cupcakes. I've had this idea in my head for months so I finally chose to go with it and this is what I came up with.
I knew I wanted to make a graham cracker cupcake, as opposed to making a crust with a chocolate cake. I also wanted to use marshmallow in my frosting instead of making a meringue. Then came the chocolate... how to put that in there? Drizzle it? No. Coat the marshmallow? No. Fill the cupcake? You got it. So what we have here is a graham cupcake filled with chocolate and frosted with toasted marshmallow frosting. Oh, and a few chocolate crumbs on top.
Graham Cracker Cake:
1/2 C. Butter
3/4 C. Sugar
2 Eggs
1 tsp Vanilla
3/4 C. Milk
1 C. Crushed Graham Crackers
1 C. Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
Chocolate Filling:
1 Large Hershey Bar (chopped)
1/3 C. Heavy Cream
Toasted Marshmallow Frosting:
1 Bag Marshmallow
1/2 C. Butter
3/4 C. Crisco
1 tsp Vanilla
3 C. Powdered Sugar
3-4 Tbs Cream
Preheat the oven to 350 and line 14 - 16 muffin wells.
In a mixing bowl, fluff together the butter and sugar.
While that is combining, in a seperate bowl sift together flour, baking powder and salt. Then combine in your graham crackers. Make sure your crackers are fine and uniformily crumbled, pulse them in a food processor if you need to.
Add the eggs one at a time to the butter/ sugar bowl. Next add the vanilla, scraping the bowl when necassary.Alternatley add the milk and flour mixture to the butter bowl. Once combined fill wells about 2/3 or 3/4 full. The cakes won't rise too much but if you top the well off it will bubble over. Bake for 22-25 minutes. Allow them to cool for 10 minutes in thwn pan then transfer them to a wire rack to finish.
Chocolate Filling:
Chop the chocolate bar into little pieces and put in a heat proof bowl. Heat the cream in a sauce pan until it simmers then pour over chocolate. Mix until all the lumps are gone and set aside to rest.
While the chocolate rests, cut out a little well in the cupcake top. Just use a pairing knife and at an angle slice a shallow well in the top. Fill the wells with the chocolate and then put the cut out on top of the chocolate, so it looks like a little hat.
Toasted Marshmallow Frosting:
Pour a whole bag of marshmallows on to a tinfoil lined cookie sheet. Turn the broiler on low and place the marshmallows in the oven. You can bake them for as long as you want. I recommend toasting them golden then smooshing them and putting them back in so they get more toasty.
In a bowl, while the marshmallows are toasting, combine together the butter, crisco, 1 C.powdered sugar and vanilla. Let the marshmallows cool for a minute or two then add them to the frosting base. Immediately pour a cup of powdered sugar on the marshmallows and then beat, if you don't your beaters will be taken over by goo. Then add the rest of your powdered sugar and cream. Once combined top your cupcakes and sprinkle a few bits of chocolate over it.
Wednesday, March 23, 2011
Chocolate Marshmallow Cupcakes
I love marshmallows! I'm pretty sure I discussed that with you already, so I won't bore you with it again but I love marshmallows. The funny thing though, is, I tend to spell it marshmellow instead of mallow...
These cupcakes are chocolate and the frosting is marshmallow. I thought about filling the cupcake with marshmallow cream but decided that was going to take too long, I was on a time line. So what I decided to do is, put marshmallow in the batter and make a marshmallow frosting.
This expriment was for my friends Birthday! Happy 25th Bridget!
The flavor = awesome but as before, the chocolate cake stumped me. I cannot seem to make a chocolate cake that doesn't crumble, any idea how to fix that? Is it better to add more liquid or flour, maybe another egg? I'm still testing to any advice is much appreciated.
Reverting back to two paragrahs, I was on a time line because I was meeting up with my Dad! I hadn't seen my Dad for 2 years, my goodness, never go that long without seeing you family. My visit was awesome, it was only and hour and a half but perfect. RJ and I met my Dad in Charlotte for his flight layover, just enough time for a brown-bagged lunch and then we sent him on his way home. I had to bring these cupcakes for him and I think he lucked out. Yum!
Chocolate Cupcake:
1/4 C. Butter
3/4 C. Sugar
1/4 C Marshmellow Fluff
1/2 tsp Vanilla
1 Egg
1 C. Flour
1/3 C. Cocoa
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 C Sour Cream
1/2 C Milk
Pre heat 325* line 12 cupcake wells
In a bowl wisk together milk and sour cream, set aside.
In another bowl sift together flour, baking powder, baking soda, salt and cocoa, set aside.
In the mixing bowl mix together, sugar butter and fluff. Once combined add vanilla and then the egg. Once those have combined, alternate adding the flour and milk mixtures to the butter mixture. Mix together until just combined. Fill lined cupcake wells till 3/4 full. Bake for 20-25 minutes.
Marshmallow Frosting:
1 C. Crisco
1 1/2 C Marshmallow Fluff
3 C. Powdered Sugar
1 tsp Vanilla
3-4 Tbs Light Cream
Beat together crisco and Fluff. Add vanilla and then alternate adding cream and sugar one cup at a time. Add more or less of all indgredients until its the consistency you like. Frost your cupcakes and enjoy!
I used the left over frosting on Vanilla Cupcakes and it was fabulous :)
Piece!
These cupcakes are chocolate and the frosting is marshmallow. I thought about filling the cupcake with marshmallow cream but decided that was going to take too long, I was on a time line. So what I decided to do is, put marshmallow in the batter and make a marshmallow frosting.
This expriment was for my friends Birthday! Happy 25th Bridget!
The flavor = awesome but as before, the chocolate cake stumped me. I cannot seem to make a chocolate cake that doesn't crumble, any idea how to fix that? Is it better to add more liquid or flour, maybe another egg? I'm still testing to any advice is much appreciated.
Reverting back to two paragrahs, I was on a time line because I was meeting up with my Dad! I hadn't seen my Dad for 2 years, my goodness, never go that long without seeing you family. My visit was awesome, it was only and hour and a half but perfect. RJ and I met my Dad in Charlotte for his flight layover, just enough time for a brown-bagged lunch and then we sent him on his way home. I had to bring these cupcakes for him and I think he lucked out. Yum!
Chocolate Cupcake:
1/4 C. Butter
3/4 C. Sugar
1/4 C Marshmellow Fluff
1/2 tsp Vanilla
1 Egg
1 C. Flour
1/3 C. Cocoa
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 C Sour Cream
1/2 C Milk
Pre heat 325* line 12 cupcake wells
In a bowl wisk together milk and sour cream, set aside.
In another bowl sift together flour, baking powder, baking soda, salt and cocoa, set aside.
In the mixing bowl mix together, sugar butter and fluff. Once combined add vanilla and then the egg. Once those have combined, alternate adding the flour and milk mixtures to the butter mixture. Mix together until just combined. Fill lined cupcake wells till 3/4 full. Bake for 20-25 minutes.
Marshmallow Frosting:
1 C. Crisco
1 1/2 C Marshmallow Fluff
3 C. Powdered Sugar
1 tsp Vanilla
3-4 Tbs Light Cream
Beat together crisco and Fluff. Add vanilla and then alternate adding cream and sugar one cup at a time. Add more or less of all indgredients until its the consistency you like. Frost your cupcakes and enjoy!
I used the left over frosting on Vanilla Cupcakes and it was fabulous :)
Piece!
Wednesday, March 16, 2011
Chocolate Chocolate Chip Cookie Dough Cupcakes
Oh yes I did! These are fun-tastically delicious.
Sorry, these pictures were taken like 3 days after I baked them so they did look better, but trust me they are good :)
This post kinda carries over from the last one about my friends baby shower. The reason I still had cake left over was because I brought these to share. You see, I wasn't sure a nine-inch cake would feed 20 people so I made cupcakes. I wanted to make chocolate cupcakes since the cake was a white cake, you know, in case people preferred chocolate to white. As it turns out, most people did prefer chocolate to white... but like I said, it's OK because RJ really liked the confetti cake leftovers
I am not sure if I prefer one cake to the next, I'm what you would call and equal opportunist when it comes to cake, I'll try them all. What about you, do you have a favorite cake? Do you make fun cakes for your friends? Tell me, I'd love to hear.
I wanted to mention that you can use your own favorite chocolate cake mix in this recipe. mine isn't specific to the cupcake. In fact, I would love to know your chocolate cupcake recipe! I'm having the darnedest time finding the best chocolate cake recipe but this one is pretty close.
For the chocolate chip cookie dough center, create the chocolate chip cookie dough truffles from a few posts ago. These, I promise you, will be a hit at your next get together!
Chocolate Cupcake Recipe:
1/4 C. Butter
1/2 C. Oil
1 C. Sugar
11/2 tsp Vanilla
2 Eggs
3/4 C Melted semi sweet chocolate
2 C. Flour
1/3 C. Cocoa
11/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Milk
1/2 C Sour Cream
Preheat 350* Makes18-24 cupcakes
Start by making the truffle dough. Refrigerate and allow the dough to firm to rolling consistency.
In a mixer combine butter, oil, sugar and vanilla.Add one egg at a time until combined then add in melted chocolate. In a separate bowl sift flour, cocoa, baking powder, baking soda and salt. In yet another bowl whisk together milk and sour cream. Now alternate adding the flour and milk mixture to the batter. Once the batter is made it's time to assemble the cupcakes.
Fill lined muffin wells about 1/4 full with the chocolate batter. Take a rolled dough ball and place it in the center of the 1/4 filled muffin well. Then top with enough batter to cover the dough ball.
Bake for 18-20 minutes until a tooth pick comes out clean. Allow cupcakes to cool in the tins for 5 minutes then transfer to a wire rack to cool completely. Frost with chocolate butter cream frosting.
Chocolate Butter Cream Frosting:
1/3 C Butter
1/3 C Cocoa Powder
2 tsp Butter Flavoring or vanilla
3 TBS Milk
3 C Powdered Sugar
In a bowl combine butter, flavoring and cocoa. Gently mix until the butter breaks down. Alternately add the milk and powdered sugar until it becomes the consistency you like.
Frost your cupcakes and enjoy!
Until next time... Piece!
This post kinda carries over from the last one about my friends baby shower. The reason I still had cake left over was because I brought these to share. You see, I wasn't sure a nine-inch cake would feed 20 people so I made cupcakes. I wanted to make chocolate cupcakes since the cake was a white cake, you know, in case people preferred chocolate to white. As it turns out, most people did prefer chocolate to white... but like I said, it's OK because RJ really liked the confetti cake leftovers
I am not sure if I prefer one cake to the next, I'm what you would call and equal opportunist when it comes to cake, I'll try them all. What about you, do you have a favorite cake? Do you make fun cakes for your friends? Tell me, I'd love to hear.
I wanted to mention that you can use your own favorite chocolate cake mix in this recipe. mine isn't specific to the cupcake. In fact, I would love to know your chocolate cupcake recipe! I'm having the darnedest time finding the best chocolate cake recipe but this one is pretty close.
For the chocolate chip cookie dough center, create the chocolate chip cookie dough truffles from a few posts ago. These, I promise you, will be a hit at your next get together!
Chocolate Cupcake Recipe:
1/4 C. Butter
1/2 C. Oil
1 C. Sugar
11/2 tsp Vanilla
2 Eggs
3/4 C Melted semi sweet chocolate
2 C. Flour
1/3 C. Cocoa
11/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Milk
1/2 C Sour Cream
Preheat 350* Makes18-24 cupcakes
Start by making the truffle dough. Refrigerate and allow the dough to firm to rolling consistency.
In a mixer combine butter, oil, sugar and vanilla.Add one egg at a time until combined then add in melted chocolate. In a separate bowl sift flour, cocoa, baking powder, baking soda and salt. In yet another bowl whisk together milk and sour cream. Now alternate adding the flour and milk mixture to the batter. Once the batter is made it's time to assemble the cupcakes.
Fill lined muffin wells about 1/4 full with the chocolate batter. Take a rolled dough ball and place it in the center of the 1/4 filled muffin well. Then top with enough batter to cover the dough ball.
Bake for 18-20 minutes until a tooth pick comes out clean. Allow cupcakes to cool in the tins for 5 minutes then transfer to a wire rack to cool completely. Frost with chocolate butter cream frosting.
Chocolate Butter Cream Frosting:
1/3 C Butter
1/3 C Cocoa Powder
2 tsp Butter Flavoring or vanilla
3 TBS Milk
3 C Powdered Sugar
In a bowl combine butter, flavoring and cocoa. Gently mix until the butter breaks down. Alternately add the milk and powdered sugar until it becomes the consistency you like.
Frost your cupcakes and enjoy!
Until next time... Piece!
Tuesday, March 15, 2011
Confetti Cakes
I'm super excited about this post, it was a long time in the making. I know I have left you all hanging for 12 days (!) yikes, but it was for good reason. You see I was creating a baby shower cake for my dear friend Erin. Per her request, I made confetti cake based on my confetti cupcake recipe. Topped it with vanilla butter cream frosting and sprinkles then covered it in fondant.
If I don't say so myself, it was good :) I was very honored to make this for her I'm excited for her bundle of joy to make it's appearance. I was also anxious for this cake because it was my first fondant cake. I was super pleased.
While the cake was for the shower I had a few slices leftover so I brought them home. RJ was a big fan of this cake, I may make it for his birthday. I feel like this cake opened a door to my creative cake design, now I want to make a million different types of cakes.
I probably should have take a picture of the actual cake, maybe next time but if you make this recipe you an see if before I post :)
1/2 c. Butter
1 C. Sugar
2 Eggs
1 tsp Vanilla
1/2 C. Milk
1 3/4 C. Flour
2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Cream of Tarter
1/2 C. Sprinkles
Preheat oven 350* makes 12 cupcakes or one 9" pan
Beat butter and 3/4 c. sugar until fluffy. In a separate bowl sift flour, baking powder and salt. In another bowl separate the egg yolks from the whites. Add the yolks one at a time to the butter mixture then vanilla. Alternately add flour and milk to butter mixture, start and end with flour. Beat egg whites until peaks form, add cream of tarter and remaining sugar, continue to beat until soft peaks form. Gently fold egg whites into batter. For the sprinkles, dust with a spoonful of flour, make sure all sprinkles have a bit of flour on it and then fold in with the batter. Even divide in cupcake cups or add to pan.
Cupcakes: Bake 17-19 minutes
Cake: Bake 30 minutes
Butter cream
1 C. Butter
2 C. Crisco
1/2 tsp Salt
1 tsp Butter flavoring
1 tsp Vanilla
1/2 tsp Almond
1 lb Powdered Sugar
Beat butter, Crisco and salt until combined. Add flavorings. Gradually add powdered sugar, one cup at a time. You may need to add or lessen the amount of sugar depending on how you like frosting consistency. This recipe makes A LOT of frosting so you will need to lessen it for cupcakes. This frosted two 9" cakes plus I had left overs.
Sprinkle the cupcakes or cake with more sprinkles and enjoy! Yum!
If I don't say so myself, it was good :) I was very honored to make this for her I'm excited for her bundle of joy to make it's appearance. I was also anxious for this cake because it was my first fondant cake. I was super pleased.
While the cake was for the shower I had a few slices leftover so I brought them home. RJ was a big fan of this cake, I may make it for his birthday. I feel like this cake opened a door to my creative cake design, now I want to make a million different types of cakes.
1/2 c. Butter
1 C. Sugar
2 Eggs
1 tsp Vanilla
1/2 C. Milk
1 3/4 C. Flour
2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Cream of Tarter
1/2 C. Sprinkles
Preheat oven 350* makes 12 cupcakes or one 9" pan
Beat butter and 3/4 c. sugar until fluffy. In a separate bowl sift flour, baking powder and salt. In another bowl separate the egg yolks from the whites. Add the yolks one at a time to the butter mixture then vanilla. Alternately add flour and milk to butter mixture, start and end with flour. Beat egg whites until peaks form, add cream of tarter and remaining sugar, continue to beat until soft peaks form. Gently fold egg whites into batter. For the sprinkles, dust with a spoonful of flour, make sure all sprinkles have a bit of flour on it and then fold in with the batter. Even divide in cupcake cups or add to pan.
Cupcakes: Bake 17-19 minutes
Cake: Bake 30 minutes
Butter cream
1 C. Butter
2 C. Crisco
1/2 tsp Salt
1 tsp Butter flavoring
1 tsp Vanilla
1/2 tsp Almond
1 lb Powdered Sugar
Beat butter, Crisco and salt until combined. Add flavorings. Gradually add powdered sugar, one cup at a time. You may need to add or lessen the amount of sugar depending on how you like frosting consistency. This recipe makes A LOT of frosting so you will need to lessen it for cupcakes. This frosted two 9" cakes plus I had left overs.
Sprinkle the cupcakes or cake with more sprinkles and enjoy! Yum!
Thursday, March 3, 2011
Chocolate Chip Cookie Dough Truffles
Wholly goodness, I take back my comment on being a non-chocolate chip cookie girl. After you have these amazing desserts how can you not be?!? MMM...MMM...MMM
I saw this recipe on a blog and did a little research to see if they had created it or if it was a known recipe, turns out Paula Dean made a recipe like this that was pretty popular. I took a little from her recipe and a little from the blog recipe and created what I'm sharing with you.
I love cookie dough, probably almost more than actual cookies, but I don't know... I love cookies. I get my sweet tooth from my Dad, I'm pretty sure anyway. It was lucky for him that he found my Mom, she is an amazing baker! Now, I'm positive my Dad got his sweet tooth from his Dad, clearly this a gene that is easily passed down from one generation to the next. :) My Dad loves cookies so we always had cookies at home growing up and you know what that means... cookie dough!
For dessert I think 3 cookies is the perfect amount. What about you? Do you put a cap on your cookie intake? For these truffles you'll probably have to cut yourself off, they are too easy to eat. Pop-able little bites:
1/2 c Butter (browned)
1/4 c Sugar
3/4 c Brown Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 c Milk
2 c Flour
1 3/4 c Mini Chocolate Chips (semi sweet)
1/2 tbs Shortening
Brown butter in a pan over low-med heat. In a bowl combine sugars, salt and vanilla. Once butter has been browned, you'll know when it starts to get a little bubbly and frothy, add to sugars. Mix on low add milk and flour. Once everything is almost combined add 1/2 c. of the mini chips, finish mixing.
Line a cookie tray or two with wax paper. Flour your fingers and palms and begin rolling 1 inch balls with the dough. Place the dough balls on the wax paper and place in freezer for at least 30 minutes. In a microwave safe bowl add the remaining chips and shortening, cook for 1 min. Remove the bowl and stir ingredients, if not smooth, place back in the microwave for at least 30 seconds, continue this process until chocolate is smooth.
Once the chocolate is smooth, begin dipping and covering the dough balls. Place them on the wax paper and place back in the freezer to firm up.
You can serve these straight out of the freezer or warm. Either way they are delicious!
I saw this recipe on a blog and did a little research to see if they had created it or if it was a known recipe, turns out Paula Dean made a recipe like this that was pretty popular. I took a little from her recipe and a little from the blog recipe and created what I'm sharing with you.
I love cookie dough, probably almost more than actual cookies, but I don't know... I love cookies. I get my sweet tooth from my Dad, I'm pretty sure anyway. It was lucky for him that he found my Mom, she is an amazing baker! Now, I'm positive my Dad got his sweet tooth from his Dad, clearly this a gene that is easily passed down from one generation to the next. :) My Dad loves cookies so we always had cookies at home growing up and you know what that means... cookie dough!
For dessert I think 3 cookies is the perfect amount. What about you? Do you put a cap on your cookie intake? For these truffles you'll probably have to cut yourself off, they are too easy to eat. Pop-able little bites:
1/2 c Butter (browned)
1/4 c Sugar
3/4 c Brown Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 c Milk
2 c Flour
1 3/4 c Mini Chocolate Chips (semi sweet)
1/2 tbs Shortening
Brown butter in a pan over low-med heat. In a bowl combine sugars, salt and vanilla. Once butter has been browned, you'll know when it starts to get a little bubbly and frothy, add to sugars. Mix on low add milk and flour. Once everything is almost combined add 1/2 c. of the mini chips, finish mixing.
Line a cookie tray or two with wax paper. Flour your fingers and palms and begin rolling 1 inch balls with the dough. Place the dough balls on the wax paper and place in freezer for at least 30 minutes. In a microwave safe bowl add the remaining chips and shortening, cook for 1 min. Remove the bowl and stir ingredients, if not smooth, place back in the microwave for at least 30 seconds, continue this process until chocolate is smooth.
Once the chocolate is smooth, begin dipping and covering the dough balls. Place them on the wax paper and place back in the freezer to firm up.
You can serve these straight out of the freezer or warm. Either way they are delicious!
Wednesday, March 2, 2011
Snickerdoodle Cupcakes
For a few months most of my baking consisted of cupcakes. I thought it was a safe and easy route, and then I got bored and decided to venture out. But this recipe is one of my favorites!
Almost all of my life I considered myself a chocolate chip cookie girl, but then one day I had a revelation. When given the opportunity with a tray of cookies, most times I reach for a spice or molasses cookie... I couldn't believe it! I didn't know who I was....
just kidding but still.
Anywho, during this time of confusement I wanted to incorporate my new revelation to what I was baking, cupcakes. I love snicker doodle cookies, it's a cinnamon sugar cookie, FABULOUS! So, I made this delicious cupcake and topped it with cinnamon cream cheese frosting.
1 1/2 c. Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1/2 c. Butter
1 tsp Vanilla
2 Eggs
1/2 c. Buttermilk
1 c. Sugar
Preheat oven 350* Line 12 muffin wells
Sift together flour,baking soda, cinnamon, and salt.
In a mixer fluff butter and add sugar combine to light and fluffy. Add vanilla combine and scrap edges. Add eggs one at a time and scrape edges as necessary. Alternately add flour and buttermilk, starting and ending with the flour. Once, just combined fill muffin wells. If you want to, sprinkle some cinnamon and sugar on top.
Bake for 20-25 minutes. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack for the remaining cooling period.
Cinnamon Cream Cheese Frosting
4oz Cream Cheese
1/2 c. Butter
1 tsp. Vanilla
3 TBS Milk
1 tsp Cinnamon
3 c. Powdered Sugar
In a bowl, beat together cream cheese and butter. Once combined add vanilla and cinnamon. Slowly begin alternating milk and powdered sugar into mix.
Frost the cupcakes and sprinkle with some more cinnamon and sugar.
You can never have too much cinnamon and sugar!
Almost all of my life I considered myself a chocolate chip cookie girl, but then one day I had a revelation. When given the opportunity with a tray of cookies, most times I reach for a spice or molasses cookie... I couldn't believe it! I didn't know who I was....
just kidding but still.
Anywho, during this time of confusement I wanted to incorporate my new revelation to what I was baking, cupcakes. I love snicker doodle cookies, it's a cinnamon sugar cookie, FABULOUS! So, I made this delicious cupcake and topped it with cinnamon cream cheese frosting.
1 1/2 c. Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1/2 c. Butter
1 tsp Vanilla
2 Eggs
1/2 c. Buttermilk
1 c. Sugar
Preheat oven 350* Line 12 muffin wells
Sift together flour,baking soda, cinnamon, and salt.
In a mixer fluff butter and add sugar combine to light and fluffy. Add vanilla combine and scrap edges. Add eggs one at a time and scrape edges as necessary. Alternately add flour and buttermilk, starting and ending with the flour. Once, just combined fill muffin wells. If you want to, sprinkle some cinnamon and sugar on top.
Bake for 20-25 minutes. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack for the remaining cooling period.
Cinnamon Cream Cheese Frosting
4oz Cream Cheese
1/2 c. Butter
1 tsp. Vanilla
3 TBS Milk
1 tsp Cinnamon
3 c. Powdered Sugar
In a bowl, beat together cream cheese and butter. Once combined add vanilla and cinnamon. Slowly begin alternating milk and powdered sugar into mix.
Frost the cupcakes and sprinkle with some more cinnamon and sugar.
You can never have too much cinnamon and sugar!
Subscribe to:
Posts (Atom)