Ooo, shoes

Friday, July 29, 2011


Thank you Hello Naomi.
Ah cupcakes. A cake in miniature form that is enjoyed by millions around the world. The Vox is a big fan of cupcakes, and can be seen blogging about them quite often. Why? Because they. are. AWESOMENESS!

Plain, with frosting, or decorated to look like 80's game characters, cupcakes are a blank canvas for bakers and pastry chefs alike to express what flavors they are capable of.

With basic ingredients needed in order to create them, even an amateur baker can create these tasty morsels at home (without the help of Betty Crocker or the Pillsbury Doughboy).

**The following recipes can all be found on**

Cinnamon Sugar Cream Cheese Filling
1 pkg (8 ounces) cream cheese, softened
1/2 c. confectioner's sugar
1/2 tsp. ground cinnamon
1/4 c. milk

In a medium bowl, combine all the ingredients.
Beat with mixer until well blended.
Refrigerate until ready to serve.

Snickerdoodle Cupcakes
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon no-color almond extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

1. Preheat oven to 350°F. 
2. In mixer bowl cream butter and sugar until light and fluffy. 
3. Add eggs one at a time, mixing well after each addition. 
4. Mix in vanilla and almond flavor. 
5. Mix flour with baking powder and salt. 
6. Add flour mixture alternately with milk, starting with the flour. 
7. Pour into prepared pans. 
8. Bake 20-25 minutes or until toothpick inserted comes out clean. 
9. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

**This recipe uses the Cinnamon Sugar Cream Cheese Filling mentioned above**

3 tablespoons cream of tartar
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

1. Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. 
2. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water. 
3. In microwave bring syrup mixture to a boil (approx. 5 minutes). 
4. Remove, let mixture cool slightly (1-2 minutes). 
5. Slowly add syrup to meringue mixture. 
6. Beat on HIGH for 4 minutes. 
**For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.**

To give an authentic snickerdoodle cookie taste, sprinkle cinnamon sugar on top of the icing!

No comments:

Post a Comment