New Favorite

Mini Snickerdoodle Cupcakes

Our baby shower treats of last Saturday focused on baby-sized treats, including Mini Snickerdoodle Cupcakes.  Who doesn’t love a Snickerdoodle cookie…so why not a cupcake?  They could easily be adapted to a full-size cupcake without a problem.  They are yummy, yummy in the tummy as I will soon say to my first Grandbaby.

Mini Snickerdoodle Muffins

MINI SNICKERDOODLE CUPCAKES

1 1/2 cups flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

Cinnamon Frosting

6 cups powdered sugar
2 teaspoons ground cinnamon
2/3 cup butter or margarine, softened
1 tablespoon vanilla
2 to 4 tablespoons milk (or more to achieve desired consistency)

Garnish

2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Makes 98+ mini muffins.

  • Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  • Divide butter evenly among lined cups, filling each three-quarters full.
  • Bake rotating tins halfway through, until a cake tester inserted in centers comes out clean, about (10-15 minutes). (Cathy’s Note: Each oven varies greatly with mini cupcakes, so do a test run.)
  • Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in airtight containers.
  • Frost mini cupcakes and sprinkle with cinnamon sugar.
  • Cupcakes are best eaten the day they are frosted.  Keep at room temperature until ready to serve.

Cupcake recipe adapted from:  Martha Stewart
Icing recipe from:  Betty Crocker

New Favorite

Mini Corn Dog Muffins…addictive finger food

This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27.  Megan did all of the planning and the food was to be ‘baby size’.  One of the recipes that we chose was Mini Corn Dog Muffins.   Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike.  Let me warn you…they are addictive!

MINI CORN DOG MUFFINS

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces

  • Preheat oven to 375 degrees.  
  • Combine butter and sugar in a bowl and whisk to combine.  Add eggs and whisk to incorporate.  Add buttermilk and whisk again.
  • In a separate bowl, combine baking soda, cornmeal, flour and salt.  Stir to combine. Whisk into wet ingredients.
  • Spray mini muffin tins with non-stick spray.  Spoon 1 tablespoon of batter into each mini muffin cup.  Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
  • Serve with sides of mustard and ketchup.
  • Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.

Adapted recipe from Iowagirleats.com

For Snickerdoodle mini-cupcakes, see post Friday, March 22.