Snickerdoodle Cupcakes

Having made 50 mini snickerdoodle cookies I knew I had to use them for something. So I will be using my batch of snickerdoodle cookies as decoration for snickerdoodle cupcakes.

Here are the ingredients needed for this recipe:

IMG_6595

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar, divided
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla)
  • 3/4 cup milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon

Step 1: Preheat the oven to 350°F and line a muffin pan; set aside.

Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

IMG_6596 IMG_6598 IMG_6599

Step 3: In a large bowl, whisk together the butter and 1 cup of sugar until smooth.

IMG_6600 IMG_6601 IMG_6602

Step 4: Stir in the egg, yogurt, milk, and vanilla extract until well combined.

IMG_6604 IMG_6605

Step 5: Slowly add in the dry ingredients in 3 batches. (Batter will be thick)

IMG_6606 IMG_6607 IMG_6609 IMG_6610 IMG_6611 IMG_6612

Step 6: In a small bowl, combine the remaining sugar and ground cinnamon; set aside.

IMG_6613 IMG_6614 IMG_6617

Step 7: Spoon 2 Tbsp. of batter into each cupcake liner.

IMG_6618

Step 8: Top with 1 tsp. of the cinnamon-sugar mix.

IMG_6619

Step 9: Top with a heaping Tbsp. of batter, and continue this pattern until cups are 3/4 full. (I added a bit more than 3/4 full and you will see what happens when you basically fill the cups.)

IMG_6620 IMG_6621 IMG_6623

Step 10: Top each cupcake with 1 tsp. more of the cinnamon-sugar.

IMG_6624

Step 11: Bake for 25-30 minutes, or until a toothpick comes out clean from the center. (They came out slightly over the edges of the cupcake liners so I had to run a clean knife around the underside of the overlapping sections to help remove the cupcakes from the pan.)

IMG_6651

Step 12: Cool completely on wire racks before frosting.

IMG_6653IMG_6762

Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Grapefruit Bread

Going through a nostalgic moment this week and bought a few grapefruits for breakfast or to just snack on during the day. I remember sitting in the kitchen on the weekends as a child and spooning on teaspoons of sugar on top of grapefruit half and sharing it with my mom. It must have been a warm day with a bit of wind because the kitchen was brightly lit and the windows were wide open. When these memories hit me I just had to buy some grapefruits. I got some and after about 4 days of eating grapefruit I still had one left and I didn’t feel like eating it with just plain old sugar. So I figured I could incorporate it into a baked good of some sort. Nothing to fancy or anything. Just something easy to make and will only require 1-2 grapefruits.

Here are the ingredients needed for this recipe:

Bread

  • (3oz.) 3/4 cup pecans, chopped and toasted
  • 2 cups all-purpose flour or white whole wheat
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 4 egg whites
  • (6oz.) 3/4 cup vanilla yogurt (If using plain yogurt add 1 tsp. vanilla extract)
  • 1/4 cup milk
  • 3 Tbsp. vegetable oil
  • 2 grapefruits, segmented, coarsely chopped, and juice reserved (I will be using an orange in place of 1 grapefruit, don’t do this it will change the taste of the bread and not in a good way either.)
  • 1 Tbsp. grapefruit zest
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon (optional)

Glaze

  • 2/3 cup confectioners’ sugar, sifted
  • 1 Tbsp. + 1 tsp. grapefruit juice

Bread

Step 1: Preheat oven to 350°F and grease the loaf pan (I lined the bottom with parchment paper)

Step 2: In a large bowl, sift together the flour, ginger, sugar, baking powder, baking soda, and salt; set aside.

Step 3: In a medium bowl, add the egg whites and whisk them until they become frothy.

Step 4: Add in the yogurt, milk, and oil; whisk together until combined.

Step 5: Stir in the grapefruit pieces and zest.

Step 6: Fold the egg mixture into the flour mixture until no lumps.

Step 7: Fold in the pecans.

Step 8: Pour into the prepared loaf pan.

Step 9: Bake for 1 hour 30 minutes, or until a deep golden brown around the edges and a toothpick inserted in the centers comes out clean.

Step 10: Cool bread in loaf pan for 1 hour on a wire rack. (Forgot this part and when I removed the bread, it broke apart, so I put it back into the pan)

Step 11: Remove loaf from pan and cool completely

Glaze

Step 1: In a small bowl, whisk together the sugar and 1 Tbsp. grapefruit juice

Step 2: Stir in additional 1/2 tsp. of juice to achieve a thick, but pourable consistency.

Step 3: Add 1/2 tsp. of juice in drops if necessary.

Step 4: Place a piece of foil beneath the wire rack.

Step 5: Drizzle glaze over the top of the loaf.

Step 6: Allow the glaze to set before slicing.

myTaste.com