Snickerdoole Cupcakes - Rudolph

Recipe Rating:
 1 Rating
Serves: 28
Prep Time:
Cook Time:
Cooking Method: Convection Oven

Ingredients

INGREDIENTS FOR 28 CUPCAKES
3 c flour
1 Tbsp baking powder
pinch salt
1 Tbsp ground cinnamon
230 g butter
1 1/2 c caster sugar for baking
4 large eggs
2 tsp vanilla extract
1 1/4 c milk
CREAM
600 ml double cream
250 g mascarpone cheese
4 Tbsp granulated sugar ( or according to your taste )
2 tsp vanilla extract
IN ADDITION
large pretzels
eyes - vanilla or white chocolate chips
dark chocolate melted
maraschino cherries

The Cook

Sylwia Wojdyla Ohlrich Recipe
Well Seasoned
Worth, IL (pop. 10,789)
sylwik84
Member Since Jan 2012
Sylwia Wojdyla's notes for this recipe:
Was fun to make them, my daughter loved, and my family too.
Make it Your Way...

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Directions

1
CUPCAKES:
All ingredients should be at room temperature.
flour, baking powder, salt, cinnamon - SIFT
In mixer bowl until light butter with sugar for a light, fluffy. Add eggs (whole), one after another, mixing to combine the ingredients after each addition. Add vanilla and blend. The change added to the weight of sifted dry ingredients and milk, mixing after each addition, until the exhaustion of both components.
Prepare cupcake batter into 3/4 cupcake holders.
Bake ate 350F for about 20 min until golden light.
Cool on wire rack.
2
CREAM:
All ingredients should be chilled. Whip heavy cream to stiff, then add powdered sugar ( being careful so as not to "Break") Add mascarpone cheese, vanilla extract and stir with spoon.
3
Cupcakes with cream decorate with decorating bag with star tip.
Comments

1 comment

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user Bobby Smith bj46 - Jan 2, 2012
These ingredients sound really good. I love cinnamon and these are so cute. However, I really do need the amounts and directions a little clearer. I have no idea of grams, ml, castor sugar. The mixing instructions are also very confusing. Could you please help us out with this. Thank you.

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