Snickerdoodle Cupcakes

It this time of year that I really miss being a small child because of what is happening all around the state; spring livestock shows.  You have your local, district, county and state shows to make your appearance to with your favorite four-legged furry animal (which in my case was always a big teddy bear of a steer).  Just walking to a barn gives me a warm feeling, which if you never were around this growing up you might think I am crazy but I promise; I am not alone.  That is one reason why I am glad I majored in agriculture because someday I will be working with youth and their livestock projects.  Just seeing that little girl or boy walk out of the ring holding a blue ribbon is enough to make my heart melt and will make it all worth it.  I cannot wait for that day to come!   I don’t know there is just something about it, whatever it is I don’t think it will ever go away and it is here to stay.

In other news, last night the snickerdoodle cupcake was brought to life!  I must warn you that these cupcakes take some time and patience.  This cupcake is not that hard, but the frosting is somewhat of a challenge and you might want to substitute a simple vanilla buttercream instead.  Actually, I highly recommend that the sugar candy syrup is a mess.  This cupcake is just like taking a bite out of a snickerdoodle cookie in cake form and it is so moist.

Snickerdoodle Cupcakes

Makes 28 regular sized cupcakes

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon (plus ½ teaspoon for dusting)
1 ¾ cups sugar (plus 2 tablespoons for dusting)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ cups milk

Directions:

1. Preheat oven to 350 degrees F.  Line standard muffin tines with paper liners; sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer of 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.
3. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 20 minutes until slightly raised and golden brown. 
4. Remove from the oven and leave the cupcakes in the pan for them out to cool. 
5. To finished, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar.  This is going to be used to dust the frosting.

Seven-Minuet Frosting

Makes about 8 cups

Ingredients:
1 ½ cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, at room temperature

Directions:

1. Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of the pan.  Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230 degrees F.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  With the mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees F, remove from heat.  With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream.  Raise the speed to medium-high; whisk until mixture is completely cool and stiff peaks form, should take seven minutes.  Frost your cooled cupcakes immediately.

 

I am very happy with how these little guys turned out.  I do believe that this cupcake that I will continue to make for years to come.   Now to think of my next creation…where do I look for inspiration?  I am not sure; I need to do some thinking and brainstorming.

A Special Request

A lot has happened over the past year.  When you look back over the past year everyone is going in a different direction.  Kristin is sending out resumes, hunting for jobs, and looking for profession dress items.  Kayla has a boyfriend, dominating school, and thinking hard about law school.  I have graduated and now living a big girl life.  When you graduate you really do find out who your friends are.  Some of them go on with their life, some friends stay in touch, and some never really go away even if you don’t talk to them all the time.  I am thankful for all of the friends in my life, they each are special and play a different role in my life.

Yesterday while having lunch with my best friend, Kristin we were discussing life.  One topic that we spent a little time on was her new love interest.  She told me about a package of cookies that she sent him and it was $14 just to ship them there.  All I have to say, he better eat every single cookie crumb in that package for that price.  Then Kristin mentioned that I should find a snickerdoodle cupcake recipe.  Instantly my mind started spinning if I couldn’t find one I would create one!  What an adventure and a challenge.  So this morning I have been flipping through cookbooks, filtering on websites trying to find the perfect recipe for this special request.

While sipping on a caramel latte, it hit me…there it is, in the cupcake bible, a snickerdoodle cupcake!  I am going to try it later on this afternoon and I have a feeling that it is going to work out wonderfully.  I will be posting the recipe and some pictures of these lovely little things tomorrow, so make sure to check back.

Here is a wonderful birthday cupcake that I had this past weekend perfectly wonderful in every way!

PB&J Cupcakes

Today is extraordinary! It is almost like something right off of the pages of a storybook .  77 degrees in February, when has that ever happened other than a fairytale?  I couldn't be happier and I have taken full advantage of this beautiful day.

Yesterday was a day filled with insight for me.  God is always speaking to you, sometimes are just more noticeable than others.  While I was watching Oprah I heard something that gave me chills.  It really spoke to me, like God put that little plugin just for me.  Are you ready for this?  If you are never tested, you will not have a testimony.  How great is that and isn't that the truth?  That is exactly what I needed to hear.  I know that I will have a great testimony one day and I am getting closer to it every day.  Even though things seem to be at rock bottom, I still have faith.  That is something that no one can take away from me.

I might have really outdone myself on this one, I believe this may be the greatest cupcake of all!  Brace yourself for the PP&StrawberryJ cupcake!  If you were more of a grape jelly kid growing up, feel free to substitute grape for the strawberry.  I, on the other hand, have a found memory of pp&j's.  I would beg my mom to buy Goober for me, you know the strawberry jam and peanut butter that came together in the jar.  I look at that stuff now and what was appealing about that, convenience?  I am sure that was what I was thinking at age 7 right....no I doubt it. Anyways, grab a glass of milk because you will want one to pair with this cupcake.

PB&J Cupcakes

Makes 22 regular cupcakes

Ingredients:
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup sour cream, at room temperature
3/4 cup coarsely chopped salted, roasted peanuts
1/2 cup strawberry jam or jelly

Directions:

1. Preheat the oven to 375 degrees F and line a 12-cup muffin pan with cupcake liners.  Whisk together flour, baking soda, baking powder, and salt.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Mix in the peanut butter.  Add the eggs, one at a time, mixing for a few minutes after each addition.  Mix in vanilla.  Gradually add flour mixture; beat until just combined.  Mix in the sour cream and peanuts.
3. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 22 minutes until slightly raised and golden brown. 
4. Remove from the oven and leave the cupcakes in the pan for them out to cool.

Creamy Peanut Butter Frosting

Ingredients:
6 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions:

1. In a mixing bowl beat the cream cheese and confectioners' sugar until pale and fluffy.  Add salt and peanut butter, and beat to combine. Beat in vanilla.
2. In another bowl, whisk cream until medium-stiff peaks form.  Fold cream into peanut butter mixture. 
3. Frost the cupcakes leaving a small well in the middle of each.  Then dollop about 1 teaspoon jelly onto each well.

I decided to add slices of strawberries to the top of them to give them a something little extra and it's just what they needed to make them look extra special.  This recipe is something that you all should try if you are wanting to try something new.  I think any age would enjoy this cupcake.  I hope you enjoy it!

Blueberries-and-Cream Cupcakes

The weather has me feeling a little blue, like most of you I am sure.  I am day dreaming of a bikini, beach, a drink in my hand, and not to mention the oversized sunglasses (for my inner diva).  Ahh doesn't that sound refreshing and relaxing?  Sunshine!  It's  something that has been forgotten, almost a figure of one's imagination.  When was the last time that you felt the sun touch your skin?  That's what I thought, it has been way too long!  Although I am not a groundhog or a meteorologist, I have a feeling that we still have a while until you have to be bikini ready and tear apart your room searching for last summer's favorite go to sunglasses.  (Sigh of relief for most of us!)  With that said, eat a cupcake and skip the crunches for now and maybe order some new sunglasses online (that way you will have two pairs when you happen to find your lost pair).

I came to the conclusion that I was going to bring summer to me.  No, I did not turn the heater to 90, bust out a bikini, and blast "Pocket Full Of Sunshine".  I seriously contemplated on doing just that, the more you think about it...the better it sounds.  I opted for something else; a cupcake that has fresh blueberries in it because nothing says summer like fresh fruit!  They are currently sitting in the oven getting golden brown (too bad I am not the one getting the tan).

Blueberries-and-Cream Cupcakes

Makes 30 standard cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, at room temperature
2 cups fresh blueberries, plus more for garnish

Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.  Whisk together both flours, baking powder, and salt.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.  Beat in vanilla.
3. Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.  Fold in the blueberries by hand.
4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 

 

The finished product

Then I just topped them with a simple whipped cream topping.  2 cups heavy cream and 1/4 cup confectioners' sugar.  Also, I decided that just fresh blueberries were not enough like summer.  I simply added some fresh strawberries, just sliced in half. 

 I just ate a cupcake to sample it and I must say that this is a hit.  It is light, fluffy, and tastes delectable.  It is almost like a blueberry muffin but better of corse.  Don't get me wrong, I like cool whip, but there is just something about homemade whipping cream that makes me melt.  Speaking of melting, hopefully, this snow melts away soon because I want a social life again.  I hate being stuck inside.  I feel like I am on lock down like Lindsay Lohan or something.

Amaretto Cupcakes

Yesterday afternoon before Oprah I cracked open a cookbook  and flipped right to the Special Occasion section.  There I found the White Amaretto Cupcakes.  I have never tried Amaretto until yesterday so I was not really sure what to think about it.  I know that it is used on occasions in baking.  It can sometimes be substituted for almond extract, so I kind of knew what to expect--a strong almond flavor.  In the cookbook, it is said that these would be a great cupcake for a wedding or another special occasion like that.  If you love Amaretto, you are going to be in heaven!

Amaretto Cupcakes

Makes 12 regular cupcakes

Ingredients:
8 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, free-range or organic
3/4 plus 2 tablespoons self-rising flour
3/4 plus 1 tablespoon all-purpose flour
1/2 cup 2% reduced-fat milk, at room temperature
1/2 teaspoon Amaretto liqueur or almond extract

For the syrup:
2/3 cup granulated sugar
1/2 cup water
1/2 teaspoon Amaretto liqueur or almond extract

 Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
3. Sift the two flours together into a separate bowl.  Mix the milk and the Amaretto together.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.
4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
5. Meanwhile, combine the ingredients for the syrup in a microwave-safe bowl and microwave on high until the sugar melts completely (about 1 1/2 minutes); stir to combine.  Or heat over low heat in a saucepan.
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.  Once they have cooled, dip the tops of the cupcakes into the syrup for a couple of seconds. Then return them to cool.

Ingredients:
8 tablespoons unsalted butter, at room temperature
1/4 cup 2% reduced-fat milk, at room temperature
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1/4 teaspoon Amaretto liqueur or almond extract (you can add more according to your taste preference)

Directions:

1. In a large mixing bowl beat the butter, milk, vanilla extract, and half of the confectioners' sugar until smooth--this with taking a few minutes.  Gradually add the remainder of the confectioners' sugar to produce a buttercream of a creamy and smooth consistency.
2. Add the Amaretto and beat well.  You should taste the frosting at this stage as you may wish to add another 1/4 teaspoon to make it a little stronger.
3. Then frost your cupcakes, after they have cooled of corse.

Look at those little babies rising in the oven!

An example how to dunk them into the syrup.

The finished product topped with pearls!  How wonderful is that?

I hope you all enjoy those as much as I did!  I have the food network on day dreaming of my next creation.  I can smell the pork chops in the crock pot simmering with barbecue sauce and brown sugar.  Overall, it is a good day (minus the snowstorm that is upon us).  I hope you all stay warm and cozy.

Earl Grey Cupcakes

Nothing says snow day like an oversized frat tee and sweatpants.  Let's be honest, during the snow days I lived in sweat pants (maybe that's the sorority girl coming out in me).  However, there was something inside of me saying "Lindsey!  Do something fun, new, and interesting!"  I opened up a cupcake cookbook and stumbled upon an earl grey cupcake.  Something about that sounded so challenging and it really intrigued me, I had to try it!

Small disclaimer *This recipe is from London so this cupcake has a thicker consistency, almost a sponge cake feel to it.  It is still moist and delicious but it is something that you might not be used to.  This cupcake has a delicate citrus flavor from the Earl Grey tea and will be infused and intensified with every bite you take.  This would be a great idea for Mother's Day or an afternoon tea.  Tea lovers rejoice!

Earl Grey Cupcakes

Makes about 12 regular cupcakes

Ingredients:
1/2 cup 2% reduced-fat milk, at room temperature
4 Earl Grey tea bags
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs, free-range or organic
3/4 cup plus 2 tablespoons self-rising flour
3.4 cup all-purpose flour

Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil.  remove from the heat and add the teabags.  Cover and leave to infuse for about 30 minutes, then discard the tea bags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl.  Add one-third of the flour to the creamed mixture and beat well.  Pour in one-third of the infused milk and beat again.  Repeat these steps until all the flour and milk has been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.

 

It looks picture perfect and tastes better than it looks!

Then, I just frosted them with a simple vanilla buttercream and added some food coloring to make it have the purple look.  Later this afternoon I am going to try a new recipe as well and I feel like this one is going to have a lot of people excited to try it, a White Amaretto Cupcakes!  Get excited, you read right, they are filled with Amaretto liqueur!  Feel free to leave me requests or ideas for new cupcake creations.

Enough For Me

The last month has been very interesting in my life.  A lot has changed but it feels like not much has happened.  I know that sounds impossible to understand, but that is exactly how I feel.   As a recent graduate, I am trying to find a job and that task is something that seems almost impossible.  Not only am I looking for a potential "big girl job", but even a part-time job just to make ends meet right now until I can have my "big girl" job.  Who would have thought I would be in this situation?  I have applied for numerous jobs: from being a barista, retail, shoe salesman, and full-time jobs with companies.  You name it, I have thought about it and probably twice for that matter.   Just to show you an example: Get this, I got an email from a shoe store saying that I am not qualified to work there.  Wait a second, let that one set in....yes I was not qualified.  The girl that has a college degree and 3+ years of retail under her belt.  That makes me wonder who they are hiring, what does it take?  A Masters to sell shoes?  Apparently it does...

I don't want you to read this and feel sorry for me, this is not what I am asking.  However, I would appreciate it if you would pray for me, I think I need all of the help I can get.  Do you ever get the feeling that God is sending you down this path that has all kinds of difficult twists and turns?  Something that keeps you on the edge of your seat because you fear if you let go of your seat you will fall off?  I am there and have been there since about September.  I have faith that things will get better, I know that there are greater and better days to come.  The times like this test your character and your strength.

There is one thing that I continue doing that makes all of the hurt, stress, and pain go away. That is baking and you guessed it right, baking cupcakes.  During that one hour, everything in the world goes away.  I am entranced by the fresh ingredients, measuring everything perfectly, following the directions exactly, and watching them rise in the over.  As I am whipping up the frosting it is like I am putting the finishing touches on something genuinely wonderful.  Something that I did all on my own, something that is truly delicious, magnificent, and can make me smile.  Everyone needs something.  Right now, I have cupcakes and honestly that is enough for me.