Lisa Brown is a stay at home mom of three little boys and one of our fabulous Great Lakes Bay Moms Members. When they are not pretending to be super heroes, all 4 can be found in the kitchen making creations for the freezer. For more information on Lisa, look her up at losingit3milesatatime.blogspot.com.
One thing I love about Christmas are the cookies my mom decorates just so. They are almost too cute to eat, but I do, in excess. I have tried very hard to make them just like her but I am pretty sure she left out some magical ingredient when she wrote down the recipe for me many years ago.
Instead of trying to make the adorable cookies like Mom, I have started making cupcakes. If you want to bring something a bit different to your next holiday party why not give not give one of these cookie inspired cupcakes a try.
recipe by Baked Perfection1 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 creamIn a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 18 minutes. Recipe makes approximately 30 cupcakes.
In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.
Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 18 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes.
Recipe adapted from Annie’s Eats
Cupcake:
1 ½ cups unsalted butter, softened
1 ½ cups light brown sugar, firmly packed
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup whole milk
2 tsp vanilla extract
1 cup chocolate chips (I used milk chocolate)
Preheat the oven to 350 degrees. Line 2 muffin pans with liners. Combine the butter and sugar in mixing bowl, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Scrape the sides of the bowl with a rubber spatula as needed.
1 ½ cups unsalted butter, softened
¾ cup light brown sugar, firmly packed
3 ½ cups powdered sugar
1 cup all purpose flour
½ tsp salt
3 T whole milk
2 ½ tsp vanilla extract
Extra chocolate chips for decoration if desiredBeat the butter and brown sugar until light and fluffy, about 3 minutes. Mix in the powdered sugar, mixing on low speed, until smooth. Add in the flour and salt and beat on low speed until incorporated. Add the milk and vanilla and beat until smooth.
Transfer the frosting to a piping bag fitted with a large star tip and pipe frosting on to cooled cupcakes as desired. Sprinkle chocolate chips on top if desired.