snickerdoole cupcakes - rudolph
Was fun to make them, my daughter loved, and my family too.
prep time
2 Hr
cook time
40 Min
method
Convection Oven
yield
28 serving(s)
Ingredients
- INGREDIENTS FOR 28 CUPCAKES
- 3 cups flour
- 1 tablespoon baking powder
- pinch salt
- 1 tablespoon ground cinnamon
- 230 grams butter
- 1 1/2 cups caster sugar for baking
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- CREAM
- 600 milliliters double cream
- 250 grams mascarpone cheese
- 4 tablespoons granulated sugar ( or according to your taste )
- 2 teaspoons vanilla extract
- IN ADDITION
- - large pretzels
- - eyes - vanilla or white chocolate chips
- - dark chocolate melted
- - maraschino cherries
How To Make snickerdoole cupcakes - rudolph
-
Step 1CUPCAKES: 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.
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Step 2CREAM: 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.
-
Step 3Cupcakes with cream decorate with decorating bag with star tip.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Tag:
#For Kids
Ingredient:
Non-Edible or Other
Method:
Convection Oven
Culture:
American
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