Snickerdoodle Valentine Cupcakes

I made these cupcakes Wednesday night (inspired by this recipe I found on Pinterest and these instructions for the hearts) for our youth group at church. A-may-zing. You guys have got to try these.

Snickerdoodle Cupcakes

3 c all-purpose flour
1 T baking powder
1/2 t salt
1 T ground cinnamon
1 c (2 sticks) unsalted butter, at room temperature
1 3/4 c sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

Snickerdoodle Cream Cheese Frosting

6 oz cream cheese, at room temperature

1/4 c (1/2 stick) unsalted butter, at room temperature

3 c powdered sugar, sifted

3 T brown sugar

2 t vanilla extract

1 t ground cinnamon

milk to thin to desired consistency, 1 t at a time

Cinnamon Sugar Topping

2 T sugar

1/2 t cinnamon

Sift together flour, baking powder, salt, and cinnamon.

In a large mixing bowl, cream together butter and sugar. Add eggs, 1 at a time. Add vanilla.  Alternate adding 1/3 flour mixture and 1/3 milk until all is combined. Fill 28 cupcake liners about 3/4 full. Note: do not do like I did and try to make bigger cupcakes if you’re going to make the heart cut outs. Bake 18-20 minutes at 350F.  Remove promptly and allow muffin tins to cool on wire racks until you can comfortably handle them. Then remove the cupcakes to the wire racks and allow to cool completely.

Next, to make the heart cutouts, remove the tops of the cupcakes so that the cupcake is level with the wrapper.

 

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Transfer the tops to a cutting board and sprinkle with the cinnamon sugar topping. Press a heart shaped cookie cutter into the center of the top.

 

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Top the bottom half of the cupcake with icing.

 

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You can choose to put the heart or the cut out on top of your cupcake.

 

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I did mine in a hurry after overfilling my cupcakes, so a lot of the cut outs didn’t make it. Most of mine ended up with the heart on top, which was fine with my youth group.

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Flavored Vanilla Frosting

I’ve only made this a couple of times and made it with this recipe for  sugar cookie bars (delicious!). But I didn’t like the frosting in this recipe, so I played around with it a bit and made a few adjustments, and here is my new-and-improved version.

3/4 c (1 1/2 sticks) unsalted butter, softened but not melted

2 1/2 c powdered sugar

1 T vanilla extract

2 T (more or less to taste) pureed fruit

I’ve tried it with cherries to make cherry-vanilla frosting and with blueberries. They were both excellent! Next I will make a blackberry syrup and try blackbeery-vanilla frosting. Mmmm!

Cranberry White Chocolate Chip Oatmeal Cookies

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1 c unsalted butter, softened

1 c packed light brown sugar

2 eggs

1 t vanilla

1 1/2 c flour

1 t baking soda

2 t cinnamon

3 c old fashioned oats (not instant oatmeal or quick oats)

1 c dried cranberries

1/2 c white chocolate chips

Beat brown sugar and butter until creamy. Add eggs and vanilla. Beat 2 minutes. Combine flour, baking soda, and cinnamon in a separate bowl. stir in slowly until well mixed. Stir in cranberries and white chocolate chips. Stir in oats. Drop onto ungreased cookie sheet and bake 10-12 minutes at 350. Dough can be refrigerated overnight, but you will need to increase the cooking time if you do.

Love it? Repin here.