Cupcake Ideas
Snickerdoodle Cupcakes
How to Make It
Butter Cupcakes
Ingredients
- 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
Yield: Makes about 24 standard cupcakes.
Directions
- Preheat oven to 350°F.
- In mixer bowl cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and almond flavor.
- Mix flour with baking powder and salt.
- Add flour mixture alternately with milk, starting with the flour.
- Pour into prepared pans.
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Cinnamon Sugar Cream Cheese Filling
Ingredients
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk
Yield: Makes about 1 1/2 cups.
Directions
- In large bowl, combine cream cheese, sugar, cinnamon and milk.
- Beat with mixer until well blended.
- Refrigerate until ready to use.
- Fill cupcakes. Refrigerate until ready to serve.
Fluffy Boiled Icing
Ingredients
- 3 Tablespoons meringue powder
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 cup water
Yield: Makes 8 cups icing.
Directions
- Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
- In microwave safe bowl stir sugar, corn syrup and 1/2 cup water.
- In microwave bring syrup mixture to a boil (approx. 5 minutes).
- Remove, let mixture cool slightly (1-2 minutes).
- Slowly add syrup to meringue mixture.
- 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.
Special Hints
Sprinkle cinnamon sugar on top of the icing for a traditional flavor!