Tuesday, January 29, 2013

Sugar "Cookie" Cupcakes with mini Sugar Cookies

You know those days where you are just in a funk.  Where you would try anything to get out of it.  Buy yourself flowers?  Have a brownie?  Put your head phones in and just turn up your music? Ughh yesterday was totally one of those days...but today is totally a new day!  It's no longer Monday, so I can't be in my "why can't it be the weekend still, its raining and cold outside so all I want to do it stay in bed, read my book and drink coffee" mood.  Well I can but not as easily.  This weekend was relaxing and filled with running and food.

Honestly, I was dreading my long run Saturday.  I needed to add two more miles to my distance as compared to last weekend and I was NERVOUS.  Plus, it was seriously cold outside...like when I started running it was 28 degrees.  So, to get myself just a little bit more excited, I downloaded some new songs, and mapped out a slightly different route.  A little change makes a big difference.  Plus, I just had to keep thinking about how I would be stuffing my face on Sunday when I went with Melissa as James' fill-in; plus I totally stuffed my face with one of these cupcakes or well two on Friday.   

Seriously though Sunday was a LOT of food.  This is just the desserts (it doesn't even include the ice cream sundae bar), and we went through what it would have been like to attend an entire wedding reception and dinner.  I am so honored that James let me take his place since he was in Arizona for work.  

With this view, I know Melissa and James' wedding is going to be amazing!

Before the weekend started, there were these cupcakes.  The original request was for sugar cookies, but I emailed Caroline back to see how she felt about sugar "cookie" cupcakes; and she was in!  These cupcakes are definitely sweet, but they are incredibly light and moist.  I made mini sugar cookies to top them off, and most of us in the office used the cookies as another way to scoop up some extra frosting.   So, if you love sugar cookies, give these a try.  They are definitely a sugar cookie in cupcake form.  Enjoy!

Mini cookies...to get these sugar cookies to be the right size, they could only be about 1 inch wide by 1/2 inch thick.

I chose these cupcake liners for Caroline specifically...bright pink!

Butter and sugar creamed.

Whisk in the eggs and vanilla extract.

Wet and dry meet, alternating with sour cream.

Just need a little or well a lot of frosting.

Sugar Cookie Cupcakes: (recipe from Baked Perfection)
*makes approximately 2 dozen cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

1.  Preheat oven to 350 degrees F.  Line two muffin tins with 2 dozen cupcake liners.

2.  In a medium bowl combine the flour, baking soda, baking powder, and salt. 

3.  In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. 

4.  Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.   While cupcakes are cooling prepare the frosting.

Very Vanilla Frosting: (recipe from Baked Perfection)
2 sticks of butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
2 -4 tablespoons milk

1.  Beat butter and vanilla until creamy. Add salt. 

2.  Add powdered sugar 1 cup at a time, beating until combined.  Add milk 1 tablespoon at a time until you reach desired consistency.

***For the Sugar cookies I used Martha Stewart's recipe for Giant Sugar Cookies.  I made the cookie dough a day ahead and then rolled it into a log, slice and bake style.  To make them small the cookies need to be about 1 inch wide by 1/2 inch thick.  I baked them for 12 minutes and then placed them on top of the cupcake right before serving.  I baked the sugar cookies while I was preparing the cupcake batter.  I would recommend having this recipe if you are just going to use the cookies for the top of the cupcakes.  

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