Week 19: Snickerdoodle Cupcakes

How cute are these?

Cookie layer

Evenly distribute with back of a spoon in the bottom of liner.

Cinnamon and Nutmeg yumminess.

Hello, Cupcake!

Lots on my mind this week. Loved ones going through major surgery, summer winding down and fall semester beginning for the boys, in-laws visit coming up, and lost then found wallets in the middle of a major thunderstorm. I'm tired but know all is well and I am not in control and I am especially grateful that is the case. It's not for me to worry about.

As promised, I made Snickerdoodle cupcakes this week. I saw an idea to bake a Snickerdoodle cookie in the bottom and add the cupcake batter on top. That sounded like a good idea. Well, not so much. I think next time I will try to make a crust of already baked Snickerdoodle cookies in the bottom similar to what you would do with graham cracker crumbs. The cookie bottom just ended up being somewhat dry and blended in too much with the cake batter. Not worth the effort. If you like cinnamon you will really like these cupcakes. They are good but not my favorite. Having said that I am not sure these will be one of the options I make for the order for the party in September. I need to find another kind that is a little more impressive. The recipe is below.

Still working on coming up with a name for my hypothetical cupcake bakery. Nothing has quite sounded right yet. I feel like I will know it when I hear it.

Cupcake (adapted from http://momadvice.com/blog/2010/07/snickerdoodle-cupcakes-3)

1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg

Mix cake mix, milk, butter and eggs for for 30 seconds on low until mixed. Add vanilla, cinnamon and nutmeg. Mix for 2 minutes on medium high until well mixed. Place 1 tsp. of batter in bottom of cupcake liner, spread out with the back of a teaspoon dipped in melted butter. Add cake batter and bake at 350 degrees for approximately 15 minutes.


Cookie Layer (adapted from http://www.howsweeteats.com/2011/11/snickerdoodle-cookie-cupcakes/)

1/4 cup butter, at room temperature
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cups all-purpose flour
pinch of salt
1/4 teaspoon baking powder
1 teaspoons cinnamon
1/4 teaspoon nutmeg
1 tablespoon milk, if needed

Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together. Refrigerate dough while you make cupcake batter.
Cinnamon Frosting

1/2 cup of butter or margarine
1 cup shortening
3 cups powdered sugar
pinch of salt
1 tbsp. vanilla extract
1 tbsp. cinnamon
1/4 tsp. nutmeg

Beat butter or margarine, shortening and powdered sugar on low until mixed well, scraping down bowl. Add salt, vanilla, cinnamon, and nutmeg. Beat on medium high for 2 minutes until light and fluffy. Add water or milk for consistency if needed. Sprinkle tops withe cinnamon sugar.