Wednesday, December 12, 2012

Gingerbread Latte cups with Cinnamon Cream Cheese Frosting

I was trying to figure out what to make for Teacher Treat Day at my son's school, a wagon rode by.
That's right... a wagon... a band wagon.

I jumped right on!
By that I mean, I was searching Pinterest for inspiration and came across an idea for these mini cupcakes. I noticed quite a few blogs are making their favorite drinks into cupcakes.
I say, why not!

 Bakers Royale made them with lemon frosting, but I thought cinnamon sounded better. YUM!

Personally I think a certain coffee company makes their Latte's too sweet. If they could make them to taste like these cups I would be there every day. Yes, they are that good.

Gingerbread Latte Cups with Cinnamon Cream Cheese Frosting
Makes about 24 mini cups

1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
8 Tbls unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 large egg, beaten lightly
1/2 cup strong, very hot coffee
1 teaspoon baking soda

Preheat oven to 350 degrees.

Sift flour, ground ginger, cinnamon, cloves, allspice, and the salt into a bowl.

Cream butter and granulated sugar in bowl and beat until mixture is pale and fluffy.

Add molasses and egg beat until the mixture is smooth. 

In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee  and stir until baking soda is dissolved. (It will fizz all up and then settle down)

Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled)  

This is what I mean by curdled. Have no fear, the flour will make it all better

Gradually add in the flour mixture until well combined.

Fill cupcake liners halfway. Bake the cupcakes on the middle rack of your  oven for about 10 minutes, or until a tester comes out clean.

 Transfer the cupcakes to a rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

8 tbls (1 stick) unsalted butter, at room temperature
8-ounce package cream cheese, softened
4-5 cups confectioners' sugar
2 teaspoons ground cinnamon
1 to 2 Tbls heavy whipping cream

Beat together the butter and cream cheese until light and fluffy.
Sift in the sugar and cinnamon, beating well. I used about 4 1/2 cups.
Add the cream a little at a time, until desired consistency.

Frost and enjoy!

Baking from my heart to your kitchen,

Friday, December 7, 2012

Sprinkled Cake Batter Cookies

Wow! Tis' the season to be busy!
Christmas has always been my favorite holiday! I love the decorating, the cold (for a little bit), the cheer, the shopping and of course, the baking.

I have made three batches of cookies since Dec. 1st, but have not had the time to sit down and blog about it.
I finally have a second, seriously a second, which is why these cookies are perfect.
They are simple and won't use up all your flour and sugar. I can't tell you how much flour and sugar I buy. Don't get me started on the butter.

Meanwhile, the cookies.....

What you will need:
Makes just under 3 dozen

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
 1 container color sprinkles

The key players.

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet.
Bake for 8-10 minutes, depending on your oven.
I baked mine for 8min, they were still a little soft, but after they cooled they were perfect.
 Easy right?
Everyone needs a yummy easy cookie every now and then.

My boys loved these sprinkly cookies.

Baking from my heart to your kitchen,