Snickerdoodle Cookie Cupcakes

My grandmother came back yesterday, and I had to welcome her back with a fresh dessert made especially for her.

If you've been following my blog (which I hope you have) you may have noticed that I have yet to post my Tutorial for a blinged out phone case.

What had happened was, I had started writing it, and by the time I got to the first step, I lost interest.

It happens sometimes.

But hopefully I can get that out tomorrow.

As you all know, without my laptop this blog has become a M-F, 9-5 kind of thing.

And even then, I have to hope that I can sit down to the computer long enough to type up a post.

It's made me so sad I have to drown my sorrows in sugar.

Like these cinnamon sugary little bites right here!

Now I know what you're thinking.

I said Cookie Cupcake, and yet you're looking at cookies AND cupcakes.

But I promise you, there is a joining of the two.

And it is SUGAR HEAVEN!

As you know, Snickerdoodles are an old fashioned cookie that have a sugar cinnamon coating and a sweet and buttery flavor. Now imagine that in cupcake form!

AND THEN COMBINE THEM!

Because that's exactly what I did!

These super sweet cookie cupcakes make the perfect dessert for when your sweet tooth is holding you hostage and calories are just not a factor any more!

The joining of these different textures and flavours are awesome and a must try!

(Don't eat all!)

What?! You don't believe me?!

Here's the recipe so you can do it yourself!

Snickerdoodle Cookie Cupcakes

with Sour Cream Frosting

Cookies:

2 sticks margarine, room temperature

1 cup granulated sugar 1 egg

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

2.5 teaspoons ground cinnamon

¼ cup granulated sugar

2 teaspoons cinnamon

Cupcakes:

2 ½ cups flour

1 ½ teaspoons baking powder

2 teaspoons cinnamon

½ cup applesauce, room temperature

1 cup sugar

2 eggs, room temperature

1 ½ cup soy milk

¼ cream cheese, softened

Frosting:

2 tablespoons margarine

1 cup sour cream

1 cup flour

1 ½ cup powdered sugar

1 tablespoon soy milk

Instructions:

Preheat oven to 350°F / 180°C and line two large cookie sheets with parchment paper.

In your stand mixer with a paddle attachment, cream the softened butter until smooth, then add the sugar and beat until fluffy and light. Mix in the egg and vanilla.

In a separate bowl, whisk together the flour, baking soda, cinnamon. Slowly add the dry ingredients to the wet ingredients while running your mixer on low speed. Don't overmix!

In a small bowl mix cinnamon and sugar together. Roll the dough into 3/4 inch sized balls and coat them with the cinnamon-sugar mix. Place the balls on the baking sheet and bake for about 10 minutes and let them cool down.

Fill the batter in the baking cups, about 3/4 full and bake for about 15 minutes, until a tooth pick inserted in the middle comes out clean. Let the cupcakes cool down.

Cupcakes:

Line a cupcake tray with paper liners. Sift together flour, baking powder and cinnamon. Set aside. In your stand mixer with the paddle attachment, cream butter and sugar on medium high speed for about 2 minutes, then add the eggs, one at a time. Keep beating for another 2 minutes.

Add the flour mixture in three additions and the milk in two additions. The dough will get thick but you can turn off your mixer and knead the dough until all ingredients are incorporated.

Frosting:

Cream the butter with the paddle attachment on high speed until fluffy. Add 1 cup of powdered sugar and keep beating for another 2 minutes. Add the sour cream and the rest of the sugar and continue on medium high speed for 2 minutes. In case your frosting is too thick, add some milk, if it is too liquid, add some sugar.

Place some of the frosting on the cupcakes, top with a cookie and decorate with a dab of frosting.

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