snickerdoole cupcakes - rudolph

★★★★★ 1 Review
sylwik84 avatar
By Sylwia Wojdyla Ohlrich
from Worth, IL

Was fun to make them, my daughter loved, and my family too.

★★★★★ 1 Review
serves 28
prep time 2 Hr
cook time 40 Min
method Convection Oven

Ingredients For snickerdoole cupcakes - rudolph

  • 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 lg
    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
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How To Make snickerdoole cupcakes - rudolph

  • 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.
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