Stout Cupcakes and Snickerdoodles
Hi, I'm new to the community. I moved into my first apartment back in August and haven't stopped baking since, and now that I have digital camera with which to record my escapades, I can be a slightly productive member of the community. Yay!
So, without further ado
I made these chocolate stout cupcakes for my church on St. Paddy's day. I got the recipe here, but I used buttercream icing colored green instead of the icing he recommends.
These are little balls of frozen snickerdoodle dough that come out of the oven looking like this:
I made them using this recipe:
Ingredients
1 cup butter (let it sit out for at least 10 min. to get close to room temp)
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1+ teaspoon vanilla extract
3 tablespoons sugar
3 teaspoons cinnamon
Directions
1) Preheat oven to 350°F.
2) Mix butter, sugar and eggs thoroughly in a large bowl.
3) Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
4) EITHER
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough and coat by gently rolling balls of dough in the sugar mixture.
OR
Make 1 inch balls of dough, coat in sugar mixture, and freeze overnight (or longer).
5) Place on ungreased cookie sheet, and bake 8-10 minutes.
Remove from pan immediately.
Notes: If you freeze the dough, there is no need to chill the cookie sheet. All chilling really does is stop the dough from spreading too much. Freezing is convenient if you want to have some in a week's time and it also makes the cookies have a firmer outside with gooey-er insides.
Definitely make sure to use fairly small balls of dough (I use a cookie scoop). The cookies don't come out right if you make them too large.
I recommend using parchment paper, because these can be evil and stick to cookie sheets.
I apologize for my less-than-stellar photography skills and dirty apartment.
So, without further ado
I made these chocolate stout cupcakes for my church on St. Paddy's day. I got the recipe here, but I used buttercream icing colored green instead of the icing he recommends.
These are little balls of frozen snickerdoodle dough that come out of the oven looking like this:
I made them using this recipe:
Ingredients
1 cup butter (let it sit out for at least 10 min. to get close to room temp)
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1+ teaspoon vanilla extract
3 tablespoons sugar
3 teaspoons cinnamon
Directions
1) Preheat oven to 350°F.
2) Mix butter, sugar and eggs thoroughly in a large bowl.
3) Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
4) EITHER
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough and coat by gently rolling balls of dough in the sugar mixture.
OR
Make 1 inch balls of dough, coat in sugar mixture, and freeze overnight (or longer).
5) Place on ungreased cookie sheet, and bake 8-10 minutes.
Remove from pan immediately.
Notes: If you freeze the dough, there is no need to chill the cookie sheet. All chilling really does is stop the dough from spreading too much. Freezing is convenient if you want to have some in a week's time and it also makes the cookies have a firmer outside with gooey-er insides.
Definitely make sure to use fairly small balls of dough (I use a cookie scoop). The cookies don't come out right if you make them too large.
I recommend using parchment paper, because these can be evil and stick to cookie sheets.
I apologize for my less-than-stellar photography skills and dirty apartment.