Snickerdoodle Cupcakes

This weekend our Adult Bible Fellowship class had our first cookout of the season.  As with any other good Baptist get together, we had to have food.  In the weeks leading up to the party we began passing around a  food sign up sheet.  Next to my name I listed cupcakes or cookies. 

At that time I had no idea what I was going to make for the party.  However, I felt like either of these items would be easy to make the night before and would be screw up safe.  Which for me is a big deal as I am not a good cook.

A few days before the party I hit the web searching for ideas.  That day snickerdoodles were on my mind so I Googled snickerdoodles and cupcakes and cookies.  To my wonder, I found the following recipe for Snickerdoodle Cupcakes.  I have never seen these wonderful cupcakes before so I was excited to make them for the party.

They were a hit and I can not wait to make them again.  Here is the recipe I used and a picture of how mine turned out.  Hope you enjoy them.  

 Dry Ingredients:

1 1/2 c. flour 
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon

Wet Ingredients:

1/2 c. butter, melted (1 stick)
1 1/4 c. granulated sugar (250 g)
2 eggs, room temperature
1 tsp vanilla extract
1/4 almond extract
3/4 c. whole milk, room temperature (6 oz)

• Mix together all the dry ingredients. Use a whisk to mix the ingredients thoroughly (particularly the baking powder) and get rid of any flour clumps.
• In a small bowl, melt a stick of butter in the microwave, then pour in a mixer bowl with the granulated sugar and mix on medium to combine. 
• Crack two eggs and mix on medium speed, add the two eggs to the bowl.
• Add the vanilla and almond extracts and mix well.
• Grab your bowl of dry ingredients and put in about a third of it in the mixer bowl and combine at low speed. Scrape down the bowl and then add half the milk, again mixing at low speed. Scrape down the bowl again, and repeat with the next third of dry, the rest of the milk, then the last third of the dry.
• Turn your oven on to 350 degrees. Grab your muffin tin, put in the muffin liners, and then fill each cup until 3/4 full. I made half using my mini muffin tin an the other half in the large muffin tin.  Both turned out great but the mini ones were bite size and easier to eat. 
• Before you put them in the oven, sprinkle a cinnamon sugar mixture on the tops to give them a crisp snickerdoodle taste. 

Cinnamon Sugar Topping
1 tbsp sugar
1 1/2 1/4 tsp cinnamon

Snickerdoodle Cookie on Top

Ok I took the easy way out on the top cookie.  I used a store sugar cookie mix and just rolled them in the same cinnamon sugar mix.

I started icing them once the cupcakes and cookies were cooled.  I also went the easy way and used a can of butter cream icing.  Just put a couple of scoopes of icing in a ziplock bag.  Cut the tip off the bag and pipe icing on the top of the cupcake.  Place a cookie on top of the icing and pipe a small amount of icing on top of the cookie.  I used a little extra cinnamon on the top of the icing.  

These are super cute and great tasting.  Enjoy your sugar rush!!!

Busy Mom In Heels - Jeana Harbour