Snickerdoodle Muffins with Crunchy Topping

My fall break is over, which means I only have 8 more weeks until I’m a big kid.  Graduating in December is so scary and exciting at the same time.

I’m still enjoying not waking up until 10, having the cafeteria make my food, going to formals with Kellen, and having advisors and teachers help me make my schedule.  Siiighhh…I will miss it all, but I’m also excited about having a career and makin’ some monaaayyy.

Anyway, to console myself, I made some delicious muffins.

Snickerdoodle Muffins with Crunchy Topping
Adapted from: Lil Luna

Ingredients:

• ½ cup butter
• 1 cup sugar
• ¼ tsp salt
• 1 tsp cinnamon
• 1 ¼ cups flour
• ½ tsp baking powder
• ½ tsp cream of tartar
• 1 tsp vanilla
• ½ cup sour cream
• 1 egg
• 3 tbsp sugar
• 3 tbsp cinnamon

Directions:

1. Cream butter, sugar, salt and cinnamon until fluffy. Add egg and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour, cream of tartar, and baking powder in a separate bowl.
4. Add to wet ingredients and mix until all combined.
5. Spoon batter into 12 cupcake liners in a cupcake tin.
6. Mix 3 tbsp sugar and 3 tbsp cinnamon in a bowl and sprinkle even amounts over each muffin.
7. Bake at 350 for about 25-30 minutes minutes or until an inserted toothpick comes out clean. Let cool and devour.

 

The Perfect Red Velvet Cupcakes (Hummingbird Bakery Recipe)

The past week has been stressful.  Very, very stressful.

But it’s okay, because we have cupcakes, right?  Cupcakes always make everything better.  Especially these.

Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth.  These are perfect, and I don’t throw that term around loosely.

Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :)):

P.s.  I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (whatkatiesbaking@gmail.com)  Thanks guys!

 Cupcakes:

 

The Perfect Red Velvet Cupcakes
From: Hummingbird on High

Ingredients:

• 4 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons distilled white vinegar
• Cream Cheese Frosting

Directions:

1. Preheat the oven to 325 (F).
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
3. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
4. In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
5. Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
6. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
7. Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
8. Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
9. Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
10. Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
11. When the cupcakes are cold, frost with cream cheese frosting.