Monday, July 22, 2013

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
 1 box white cake mix (mix as directions on box state)
1 tsp cinnamon
1 tsp cream of tartar
Bake as directed on the box
Snicker Doodle Frosting

 1 brick of cream cheese softened
1 Cube of Butter
1 and a half pounds of powder sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp wonder flavor (McNess)
Mix in mixer until light and fluffy! I like to let it set a little bit before I place in the piping bag to pipe onto cupcakes
Snickerdoodle Cookies  
1/2 cup butter (1 stick), softened
... 1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For rolling:
 2 tablespoons granulated sugar
1 teaspoon cinnamon
 In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

  In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

  Pour the dry ingredients into the wet ingredients and mix well.

 Preheat oven to 350 degrees while you let the dough rest for
30 minutes in the refrigerator.

  In a small bowl, combine the sugar with the cinnamon for the

 Take about Inch and a half ball of the dough . Roll this dough in the
 cinnamon/sugar mixture and set on a non stick cookie sheet or parchment
lined cookie sheet which is what I prefer. Repeat
for the remaining cookies.

7. Bake the cookies for 8 to 10 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.
to make the cookies for the cookies cut them down to about half this size so they don't overwhelm the cupcakes.
Most of all Enjoy!!!

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