Not to make my snicker doodle cupcakes feel bad about their place in the culinary world or any such thing, but today I had really, really wanted to post my insanely delicious recipe for lobster bisque. If only I could find the recipe. Seriously, if you all saw how crazy I ran this blog you’d wonder how anything gets done. A recipe stashed here, one written down over there (on the back of my child’s homework notebook no less)… my organization skills need some genuine guidance if any ever did.
So in the interim of searching, I’m putting up a filler (and a pretty tasty one at that) to cover for my lack in management prowess. Feel free to oogle over these fantabulous cupcakes and pay no attention to the crazy lady in the corner rifling salaciously through random paper files in search of her prized seafood soup recipe.
I also need to mention that Sam over at Pacific Foods contacted me yesterday to inform me of two new prizes being offered over at the Pacific Foods Everyday Chef Challenge. In addition to the first prize Le Creuset cookware, there is now a second and third prize for people’s choice – a $500 gift card to Williams Sonoma for 2nd place and a $250 gift card for 3rd place. I don’t know about you, but I could do some serious damage with money like that. So I say let’s ban together and help one of the Mommie Cooks readers win a little dough (no pun intended) in time for Christmas! If you have entered a recipe into the contest (or plan on entering one), go ahead and leave a link to your edible masterpiece in the comments section below. I’ll add it to my sidebar along with a vote banner and as a team, we’ll support each other and get it done. What do you say? Who’s with me?
Ok, all that rah rahing made me hungry. Snickerdoodle cupcake anyone?
Cream up a little butter and sugar and then add in an egg, a splash of vanilla, and a scoopful of yogurt.
In a separate bowl stir up a few puffs of flour, some cinnamon, a little ginger, and a few other baking minded accoutrements. Finish up the batter by mixing the dry into the wet. Spoon a hearty bit of batter into your muffin tins and cook ’em up.
For frosting I like to stick to a simple butter cream. They’re easy, they’re tasty, and if you like to pipe, they hold their shape perfectly.
Grab up the basics; butter, powdered sugar, vanilla and cream (you can sub milk, I just had cream on hand so that’s what I used). Add a little cocoa powder and cinnamon and let it swirl.
Frost the cooled cupcakes and ready yourself to dive into pure cinnamon sugar (and chocolate) nirvana.
What is it they always say? Life’s short, eat dessert first? Lobster bisque will just have to wait.
Yield: Makes about 18 Cupcakes
Total Time: 45 min
For the Cupcakes:
2 Sticks Butter
1 Cup White sugar
1 Cup Brown Sugar
2 tsp Vanilla
1 Cup Plain Yogurt
2 Cups Flour
3 tsp Cinnamon
1 tsp Ginger
2 tsp Baking Powder
1/4 tsp Salt
For the Frosting:
6 Tbsp Butter
2 Cups Powdered Sugar
1 tsp Vanilla
2 Tbsp Heavy Cream (Can sub milk)
1 Tbsp Cocoa Powder
1 tsp Cinnamon
For the Cupcakes:
Cream together the butter and the two sugars.
Add in the eggs, vanilla, and yogurt.
In a separate bowl combine the flour, cinnamon, ginger, baking powder, and salt.
Add the dry to the wet and combine.
Pour into prepared cupcake tins and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
For the Frosting:
Cream together the butter, powdered sugar, vanilla and cream.
Beat in the cocoa powder and cinnamon.
If necessary, adjust the consistency of the frosting by adding a bit more powdered sugar if too wet or a few drops more cream (or milk) if too dry.
Spread over cooled cupcakes and enjoy.