More Cupcakes ~

I can’t stop myself. I have this baking addiction right now, but thankfully I’m not eating a TON. I limit myself to one cupcake a day while they last. It was 2 today, but hey it’s the weekend. I think our neighbors are going to think I’m pregnant again because the last time that I cooked like this was when I was pregnant with Reagan, but no I’m not pregnant. I try to hand out as many cupcakes as I can and limit just a few for Jake and I. So, I whipped up these snicker doodle cupcakes with cream cheese frosting and a snicker doodle cookie on top. I realized that as I was baking the cookies that I didn’t have any cream of tarter, but I found a recipe that didn’t call for one. So thankfully it all worked out!

I hope that everyone likes the cupcakes!




Snickerdoodle Cupcakes~

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

Preheat oven to 350 degrees.
Line regular and miniature cupcake trays with paper liners.
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium for about 2 minutes.
Add eggs, one at a time and mix until combined.
Add vanilla and mix until combined.
Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
Fill baking cups about 3/4 full.
Bake for about 15-20 minutes.
Remove cupcakes from trays and let cool.

Snickerdoodles~
(from Martha's Holiday Cookies 2005)

makes about 20 (or 40, if you make the balls very small)

2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs

2 tablespoons sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

Sources:

Cake: http://www.bakerella.com/snickerdoodle-duo/