Thursday, February 16, 2012

.snickerdoodle cookie bottom cupcakes.

seriously. am i allowed to start this post with seriously? sure i can, it is my blog after all. but folks, this is seriously going to be your new favorite cupcake.

here's the deal, it takes the magic of a snickerdoodle cookie and bippity boppity boos it to a cupcake. they magically combine so much so that the bottom of this cupcake is in fact a snickerdoodle cookie. seriously.

i wish i had invented this genius recipe because i'd take it on the road and sell it in on corners, shouting to the onlookers, COME ONE, COME ALL, GET YOUR COOKIE, GET YOUR CUPCAKE, GET YOUR COOKIECUPCAKE,SERIOUSLY!!

you'll make these. you'll love these. you'll make them again and again. first, there's cookie dough on the bottom, then cupcake batter piled on top.

when these babies come out of the oven, top them with cinnamon cream cheese frosting.

bite into the layers of cookie and cupcake and you'll feel as if you've died and gone to snickerdoodle heaven. seriously.

snickerdoodle cookie bottom cupcakes
from how sweet it is
makes 12-14 cupcakes

cookie layer

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 tablespoon milk, if needed

Preheat oven to 350 degrees F.

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.

cake layer

1/2 cup butter, at room temperature

3/4 cup granulated sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon cinnamon

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Line muffin tins with cupcake liners and add about 1 1/2 tablespoons (or however much you’d like for thicker cookie bottoms) of cookie dough in the bottom of the liner. Even out the dough with the back of a non-stick sprayed spoon. Using an ice cream scoop, drop batter (about 2 heaping tablespoons worth) on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.

cinnamon cream cheese frosting

1/2 cup butter, at room temperature

1 block (8 oz) cream cheese, at room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

Add butter and cream cheese in the bowl of an electric mixer and beat until fluffy and combined. Gradually add in powdered sugar and vanilla, mixing on medium speed and scraping down the sides of the bowl for 4-5 minutes. Finish with adding cinnamon, then mixing until combined once more. Frost cupcakes as desired and sprinkle with a little cinnamon sugar. Cupcakes should be refrigerated after about 1-2 hours of sitting out.

No comments:

Post a Comment

.comments are as sweet as sugar.