Wednesday, April 20, 2011

The Best Cupcakes Ever!

(or, how we spent a morning cooped up in the house. Again.)


Let me say this first before I go on a rant about how much I love cupcakes....I am not a professional baker. I just like to bake with my kids and convince everyone I know to make my favorite recipes. There, now that I got that out of the way, on to the cupcakes!

Addie "helped" from the dining room. She even had her cupcake apron on.


Chocolate-Chip Cookie Cupcakes (I found this recipe here, added cinnamon, deleted the filling since these were mini's and cut the amount in half)
(This recipe makes 32 mini cupcakes)

Ingredients (for cupcakes):
1 1/2 sticks butter
3/4 cup brown sugar
2 eggs
1 1/3 cups flour
1/2 tbsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup milk
1 tsp vanilla
1 cup chocolate chips

-Pre-heat oven to 350
-Line your cupcake pan with liners, set aside

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

It helps to have an assistant who doubles our sifter as a hat and who cleans up afterwards.

Ingredients (for the frosting):

1 1/2 sticks unsalted butter, at room temperature
1/3 cup light brown sugar, packed
1 3/4 cups confectioners’ sugar
1/2 cup all-purpose flour
pinch salt
1 tsp. cinnamon
1 1/2 tbsp. milk
1 1/2 tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour, salt, & cinnamon. Mix in the milk and vanilla extract until smooth and well blended. Frost the filled cupcakes as desired.

Ready for delivery to The Yarn Garden to celebrate the shop's 4th birthday!

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