Cinnamon Swirl Frosting

To pair with the last blog post of Snickerdoodle Cupcakes I will be making a cinnamon swirl frosting. I can already hear the cavities a calling.

Here are the ingredients needed for this recipe:

• 1 cup unsalted butter, room temperature
• 3-4 cups confectioners’ sugar
• 1/4 cup heavy cream
• 2 tsp. vanilla extract
• 1/8 tsp. salt
• 1 Tbsp. ground cinnamon

Step 1: In a large bowl, cream the softened butter until smooth and creamy.

Step 2: While mixing add in the sugar, heavy cream, salt, and vanilla extract.

Step 3: Increase speed to high and mix for 3 minutes.

Step 4: (Optional: Add more sugar if frosting is too thing or heavy cream if the frosting is too thick)

Step 5: Transfer 1/2 of the frosting to a small bowl; set aside.

Step 6: Add the ground cinnamon to the large bowl mixture and beat to combine for 30 seconds.

Step 7: Spoon the cinnamon frosting into one side of a piping bag and fill the other half with the vanilla frosting.

Step 8: Pipe on to cupcakes as desired.

Step 9: Garnish with a mini snickerdoodle cookie.

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:

• 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.

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

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

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

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

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

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

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.)

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

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.)

Step 12: Cool completely on wire racks before frosting.

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)