Last week, two of my friends here in the Bean Town had babies. Sweet precious little baby girls.
So, this weekend, when Amber & I were at the outlets, we might have stopped in a few baby stores. And we might have driven our husbands crazy.
But look at these adorable one-sies! And a very good deal, too. I had to talk myself out of getting a third one, just for "some day."
And no, I don't have the baby fever. Yet.
Anyways, I took dinner to the proud mommies & daddies tonight, along with the one-sies. And I couldn't bring cupcake one-sies without bringing actual cupcakes, right? Right.
So I made Snickerdoodle Cupcakes (from one of my favs Annie's Eats.) I wanted to make something fall-ish, but not pumpkin-ish. (I know, what's the deal? Just wait, pumpkin treats will make their appearance, I promise.)
These Snickerdoodle Cupcakes remind me exactly of the cookie. Light and fluffy and full of cinnamon-sugar flavor. I topped them with some homemade cream cheese frosting and a quarter of a snickerdoodle cookie.
Yes, a little time intensive, but definitely worth it. Because they turn out so cute! And delicious-tasting. Plus, you end up with extra cookies. Which taste just as good sandwiched around some extra cream cheese frosting. Not that I tried that or anything.
In large mixer bowl, beat butter and sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Add dry ingredients alternately with milk, starting and finishing with the dry ingredients.
Scoop batter into prepared tins, filling about 3/4 full. Bake in 350*F oven for 18-20 minutes, until a toothpick inserted in center comes out clean. Let cool a few minutes in the pans; remove to wire rack to cool completely.
Frost with vanilla cream cheese frosting, top with 1/4 of a snickerdoodle cookie, and sprinkle with cinnamon-sugar. Store in refrigerator.
But look at these adorable one-sies! And a very good deal, too. I had to talk myself out of getting a third one, just for "some day."
And no, I don't have the baby fever. Yet.
Anyways, I took dinner to the proud mommies & daddies tonight, along with the one-sies. And I couldn't bring cupcake one-sies without bringing actual cupcakes, right? Right.
So I made Snickerdoodle Cupcakes (from one of my favs Annie's Eats.) I wanted to make something fall-ish, but not pumpkin-ish. (I know, what's the deal? Just wait, pumpkin treats will make their appearance, I promise.)
These Snickerdoodle Cupcakes remind me exactly of the cookie. Light and fluffy and full of cinnamon-sugar flavor. I topped them with some homemade cream cheese frosting and a quarter of a snickerdoodle cookie.
Yes, a little time intensive, but definitely worth it. Because they turn out so cute! And delicious-tasting. Plus, you end up with extra cookies. Which taste just as good sandwiched around some extra cream cheese frosting. Not that I tried that or anything.
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Snickerdoodle Cupcakes
Servings/Yield
24 cupcakes- For cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour, (or 3 tbsp. cornstarch plus enough flour to make 1 1/2 cups total)
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. cinnamon
- 1 cup butter, softened
- 1 ¾ cups sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 ¼ cups milk
- Vanilla Cream Cheese Frosting
- Snickerdoodle cookies
- cinnamon-sugar
Method
Preheat oven to 350*F. Line cupcake tins with paper liners. In a small bowl, combine flours, baking powder, salt, and cinnamon; set aside.In large mixer bowl, beat butter and sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Add dry ingredients alternately with milk, starting and finishing with the dry ingredients.
Scoop batter into prepared tins, filling about 3/4 full. Bake in 350*F oven for 18-20 minutes, until a toothpick inserted in center comes out clean. Let cool a few minutes in the pans; remove to wire rack to cool completely.
Frost with vanilla cream cheese frosting, top with 1/4 of a snickerdoodle cookie, and sprinkle with cinnamon-sugar. Store in refrigerator.
Source: Annie's Eats, taken from Martha Stewart
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