Monday, October 31, 2016

Snickerdoole Cupcakes with Cinnamon-Brown Sugar Frosting

     Happy Halloween!!!
     Happy Diwali & Prosperous New Year to all my Indian readers...!!
         Get up and give trick and treat (both) to your kids and love ones... A easy and sweet recipe on this Halloween!!! And of course a new modern sweet way to celebrate a Diwali with this delicious Cupcakes...
 
   Also my #foodiemonday #bloghop entry for #fallrecipes


INGREDIENTS::

FOR CUPCAKES:
* 1 and 2/3 cups (210g) all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 and 1/2 cups (300g) granulated sugar, divided
* 1/2 cup (1 stick or 115g) unsalted butter, melted
* 1 large egg
* 1/4 cup (60g) yogurt
* 3/4 cup (180ml) milk
* 1 Tablespoon vanilla extract
* 2 teaspoons ground cinnamon

For Cinnamon- Brown Sugar Frosting

* 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
* 3-4 Cups Confectioners' Sugar
* 1/4 cup (60ml) heavy cream or half-and-half*
* 2 teaspoons vanilla extract

* Salt to taste
* 1 Tablespoon ground cinnamon
* 1 Tablespoon Brown Sugar
 

METHOD:::
*Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
* In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
* In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

* In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.

* Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.
 
* Top with 1 teaspoon of the cinnamon-sugar mixture.
* Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter.


*  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
* Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.
 
* Allow to cool completely before frosting.

For Frosting;
* Beat softened butter on medium speed with an electric or stand mixer.
* Beat for about 3 minutes until smooth and creamy.
* Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes 
* Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. (Optional)
* Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon).
* Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  
* Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds to swirl the frosting.

* Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. (See below for a visual.)

* Pipe onto cupcakes as desired. 
* Simply frost the cupcakes with both the vanilla and cinnamon frostings.

* Sprinkle some Brown Sugar on frosting.

* Serve them or store them for later use too.

* Enjoy!


Happy Baking on these Halloween!!
 
May every day of the New Year glow with good cheer and happiness for you and your family... Happy Diwali and a prosperous New Year....