Sunday, August 24, 2014

pinterest cupcakes. snickerdoodle AND peanut butter chocolate chip.

Last Sunday we held a family birthday party for my girl who turned 16!  My son and I couldn't decide which NEW recipe for cupcakes we wanted to try so we made TWO.  They were both DELICIOUS.

First were the Snickerdoodle Cupcakes--they taste JUST like Snickerdoodles.  I liked them, they are a bit sweet so ONE was good for me.  But I would make them again:

Snickerdoodle Cupcakes:
Prep Time: 20 minutes
Cook Time: 18 minutes
Yield: 12 cupcakes--it REALLY does yield this many!
  • 1 1/3 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 2 tsp ground cinnamon, divided
  • 1 pinch ground nutmeg (I used a scant 1/8 tsp)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, at room temperature
  • 3 Tbsp vegetable oil
  • 3/4 cup + 2 tsp granulated sugar, divided
  • 2 Tbsp packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 1 recipe Vanilla Buttercream Frosting, recipe follows
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt for 30 seconds, set aside.
  • In the bowl on an electric stand mixer fitted with the paddle attachment, whip together butter, 1 Tbsp of the vegetable oil, 3/4 cup granulated sugar, and light-brown sugar on medium-high speed until pale and fluffy. Blend in remaining 2 Tbsp vegetable oil. Mix in eggs one at a time blending until combined after each addition and adding in vanilla with second egg. Blend together milk and buttermilk in liquid measuring cup or bowl. With mixer set on low speed, add in 1/3 of the dry ingredients in three separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour and mixing just until combined after each addition.
  • Divide batter among paper lined muffin cups, adding about 1/4 cup batter to each cup and filling 2/3 full. Bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Allow to cool completely then frost with vanilla buttercream frosting, then in a small bowl, whisk together remaining 2 tsp granulated sugar and 1/2 tsp cinnamon. Dust tops of cupcakes lightly with cinnamon sugar mixture.
  • The Second Cupcake that we made was a Peanut Butter Chocolate Chip Cupcake--oh my LOVED this one!  This was a heavier cupcake but rich and DELICIOUS, my favorite part was the Peanut Butter frosting--DEFINITELY making this one AGAIN!

  • Peanut Butter Chocolate Chip Cupcakes:
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips
Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners’ sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk
For Cupcakes:
Preheat oven to 350 degrees F.  Combine milk and vanilla in small bowl.  Combine flour, baking powder and salt in another small bowl.  Beat Butter and sugars in mixer until light and fluffy.  Add eggs and blend until smooth. Slowly mix in peanut butter.  Add half the flour mixture and blend slowly.  When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.  Add chocolate chips.  Fold in by hand.  Scoop into 12 lined baking cups.  Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.  
For Frosting:
Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.  Add butter and peanut butter to mixer.  Beat until smooth and creamy.  Alternately add sugar and milk mixture until fully incorporated.  Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.  You want your frosting to resemble this consistency.  Frost on top of cooled cupcakes.  If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.