Category Archives: frosting

Red Velvet Marble Cupcakes

Red Velvet Marble CupcakesThis marks the first time I’ve posted a new cupcake recipe on here in more than four years. Wild, but true. I vastly prefer to make layer cakes and I hate cleaning muffin/cupcake pans, but there few reasons for whole layer cakes in a pandemic and cupcakes are far more precaution-friendly than sliceable options, so I’m trying to get back into them. People really like no-contact cupcake delivery. Just saying.

Today’s offering? Red Velvet Marble Cupcakes! With swirls of red velvet in both the cake and the cream cheese frosting, these are perfect for Valentine’s Day or any day!Red Velvet Marble CupcakesBefore I get to how these cupcakes get their marble, let’s discuss red velvet on its own. This southern flavor is divisive; some love it, some hate it, and some love to hate it. I obviously love it, as evidenced by years of red velvet treats for Valentine’s Day (and Oscar Night). The big appeal for me is that it isn’t chocolate or vanilla—it’s a little of both! It’s like the soft serve swirl cone of cakes (?), but red. The signature color used to primarily be from the chemical reaction of cocoa and baking soda, but now it’s usually from food coloring. You can leave out the dye in this recipe if you really want to, but I love the deep ruby color.Red Velvet Marble CupcakesRed Velvet Marble CupcakesNow for the marbling! Here, red velvet cake batter is swirled into delicious vanilla sour cream cupcakes. These little cakes are moist and springy and out-of-this-world good. They are assembled from just one batter—the red velvet is made by stirring cocoa powder, a tablespoon of milk and red food coloring into a small portion of the vanilla mixture. Both colors are scooped into the cupcake pans, then swirled together before baking.Red Velvet Marble CupcakesAs for the cream cheese frosting, I had originally planned to keep it completely traditional, but ultimately decided to continue the marble motif, dying half the frosting red and flavoring it with a hint of cocoa for maximum red velvet realness.Red Velvet Marble CupcakesRed Velvet Marble CupcakesRed Velvet Marble CupcakesTo achieve a marbled/swirled frosting effect, I loaded both colors into the same piping bag, doing my best to keep them on separate sides. You can purchase specialty piping bags for this, or use two smaller bags in a larger bag, but I took the easy way out and also tried to let go of the outcome. Baking is much more fun when you let go of the outcome. I totally love how they all turned out a bit differently!Red Velvet Marble CupcakesThese cupcakes, y’all! If you or your valentine(s) are into red velvet, you’re going to love them. The vanilla portion is delicious, but that chocolate-vanilla hint of red velvet really takes the (cup)cake!Red Velvet Marble Cupcakes

Red Velvet Marble Cupcakes
makes 12-14 cupcakes

Cupcakes:
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

For the Red Velvet portion:
1 tablespoon cocoa powder
1 tablespoon milk
1-2 teaspoons liquid red food coloring (I used 1/4 tsp red gel + 2 teaspoons water)

Marbled Red Velvet Cream Cheese Frosting:
8 ounces (1 brick) full-fat brick-style cream cheese, softened to room temperature
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
1 tablespoon natural unsweetened cocoa powder
1-2 teaspoons liquid red food coloring (I used 1/8 teaspoon red gel)

Make the cupcakes. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.

Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.

In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.

Make the red velvet portion. Scoop 1 cup of the batter into a small bowl. Add cocoa, milk and red food coloring and mix to combine.

Add 1 tablespoon of plain batter to each cupcake liner. Top each with 1 tablespoon of red velvet batter, followed by 1 tablespoon of plain batter. Liners should be 2/3-3/4 full. Tap full pan on the counter five times before baking for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 5-10 minutes before removing to a rack to cool completely.

Make the marbled frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner’s sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy.

Remove half the frosting to a medium mixing bowl. Mix in cocoa powder and 1-2 teaspoons liquid red food coloring.

Load half the plain frosting into a piping bag fitted with a coupler and star tip, pressing it as much to one side as possible. Carefully load half the red velvet frosting into the remaining side. Don’t worry if it’s not perfect or symmetrical. Twist the bag closed, then pat it a couple of times to remove the air bubbles. Frost cupcakes as desired, adding remaining frostings to the bag when needed.

Cupcakes will keep covered at room temperature for up to three days, or in the refrigerator for up to five. Red Velvet Marble CupcakesRed Velvet Marble CupcakesRed Velvet Marble CupcakesRed Velvet Marble Cupcakes

Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.Soft Sour Cream Sugar Cookies

These are a homemade take on the super soft, vibrantly frosted Lofthouse Cookies I loved during my college years. While you won’t find me buying them these days, I think about them more than is probably reasonable. They are like a supermarket birthday cake and some sugar cookies had a baby and I am here for it.Soft Sour Cream Sugar Cookies

Like the cookies that inspired them, these are feather-soft thanks to the sour cream and confectioner’s sugar mixed into the dough. Those ingredients in particular make these puffy sugar cookies super tender and almost cakey. I know I’ve railed against cakey cookies in the past, but I’ll make an exception for these.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

The dough comes together pretty quickly, but is on the sticky side and needs a chill before baking. I roll these cookies super thick (1/2 inch) and cut them with a 2-inch cutter. I tested with bigger cutters, but found that a smaller diameter helps the cookies to bake evenly, reducing the chances of dense centers and crisp edges. While those are usually good things in cookies, these are best when they’re soft all around. In fact, I prefer to eat them the day after they’re baked for maximum softness. So good.

Quick tip: in case you want to take your sugar cookie game to the next level, you could absolutely make these in the shape of a football, heart, Christmas tree or other simple shape. Keep in mind that this dough spreads and puffs a bit, so you won’t want to do anything terribly intricate. But also…go wild.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies are good unadorned, but a thick smear of vanilla buttercream and smattering of sprinkles take them over the top! I went with a pink marbled motif, dying half my frosting and then spreading both colors together, but feel free to use whatever color(s) of frosting or variety of sprinkles you like here. Get festive with it for holidays, big games, birthdays or any day!Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies
makes about 3 dozen medium cookies

Cookie Dough:
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg
1/2 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract

For Decorating:
Vanilla Buttercream (recipe below)
food coloring, if desired
sprinkles of choice

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, baking powder and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar, followed by egg, sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 9-10 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Vanilla Buttercream (I used 1/2 tablespoon each pink and plain white buttercreams). Garnish with sprinkles immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or I’m the refrigerator for up to a week.

Vanilla Buttercream

makes enough for 3 dozen cookies (with a little leftover)

1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
food coloring, if desired

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt and vanilla. Add in heavy cream until desired consistency is reached.

To dye half of the buttercream, remove half to a smaller bowl. Add a drop of gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Scrape the sides of the bowl as needed.

Use buttercream to frost Soft Sour Cream Sugar Cookies.

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Chocolate Whipped Cream

Chocolate Whipped CreamFor most of my 35 years, I’ve been under the impression that whipped cream is a perfect food. At it’s simplest, it’s just cream and air, and it goes on pretty much everything. Truly, it’s a one ingredient recipe (or two if you add sugar, or three with vanilla) to rule them all. I literally cannot think of a dessert that isn’t improved by the addition of whipped cream. It’s as perfect as a garnish gets…Chocolate Whipped Cream…or so I thought before I whipped cocoa powder into it. Chocolate Whipped Cream is a more perfect food. Beyond perfect, really. And I say this as an outspoken vanilla person. *clutches pearls*Chocolate Whipped CreamChocolate Whipped CreamLike classic whipped cream, Chocolate Whipped Cream is a snap to make. Simply whip cold heavy cream, confectioner’s sugar and cocoa powder in a bowl until stiff peaks form. Alternatively, small batches take well to my beloved jar method.Chocolate Whipped CreamChocolate Whipped CreamChocolate Whipped Cream is every bit as airy and smooth as it’s classic counterpart, and has a deep chocolate flavor to boot. I prefer mine on the bittersweet side, but feel free to bump up the confectioner’s sugar if you prefer yours sweeter. Oh, and if you don’t have confectioner’s sugar on hand, the granulated stuff will work just as well, although your final product may not be quite as stable.Chocolate Whipped CreamAs for ways to use Chocolate Whipped Cream, follow your dessert-loving little heart. Use it as a fruit dip or as a topper on homemade sundaes, sandwich it between cookies, triple the batch and frost a cake, whatever. You can’t go wrong. Here, it’s topping a bunch of little chocolate cheesecakes. Recipe coming at you Friday…Chocolate Whipped Cream

Chocolate Whipped Cream
makes enough for 6-8 desserts

1 cup heavy cream, very cold
2 tablespoons natural unsweetened cocoa powder
2-4 tablespoons confectioner’s sugar, depending on preference

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).

Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.

Leftover Chocolate Whipped Cream should be covered and refrigerated. It may need to be lightly re-whipped before serving.Chocolate Whipped CreamChocolate Whipped CreamChocolate Whipped Cream

How to Make Mini Layer Cakes

How to Make Mini Layer CakesI have been thinking a lot lately about what it means to celebrate this year. Does it feel like the world is crashing down around us and everything is at least vaguely scary? Sure. Is there still stuff to celebrate? You know it.

I mean, all of us are going to have pandemic birthdays this year. Every last dang one. Birthday parties are inadvisable, but cake? That’s non-negotiable. If we can’t have cake in times of both joy and crisis, then what on earth are we even doing here?!How to Make Mini Layer CakesIn that spirit, today’s post is not actually a recipe, but instead is all about how to make a layer cake fit for a pandemic…er, small group. Sure, you could make a single layer of cake for any occasion you have coming up, but some things require a cake that’s stacked up tall, even if it’s on the miniature side. I’ve been making Mini Layer Cakes for years, for everything from birthdays to baby showers to wedding cake practice. It’s super fun and a great way to brighten someone’s day (or your own!) in these rough times.How to Make Mini Layer CakesHow to Make Mini Layer Cakes

How Big are Mini Layer Cakes?

The cakes pictured are 4 inches in diameter and 2.5 and 2.75 inches tall, respectively.How to Make Mini Layer Cakes

How Many People Can Mini Layer Cakes Feed?

Well, it depends. I think of these as being 4-6 servings, but could go up to eight in a pinch. I’m sure some of you are looking at these and thinking they’d only feed two–I suppose it all depends on exactly how much cake you want to eat in one go. Use your judgment.How to Make Mini Layer Cakes

What Flavors are Best for Mini Layer Cakes?

The answer here is pretty much anything your heart desires. The cakes pictured are Vanilla Cake + Nutella Buttercream and Chocolate Cake + Strawberry Buttercream; I chose these flavors based solely on what I had on hand.

The general rule for my Mini Layer Cakes is to make roughly half the recipe of any normal 9-inch layer cake. If you need some inspiration, here are some ideas off the top of my head:

Funfetti cake + vanilla buttercream
red velvet cake + cream cheese frosting
carrot cake (without nuts/fruit) + cream cheese frosting
white cake + seasonal fruit or jam + whipped cream frosting
vanilla cake with a little almond extract + mocha buttercream
-vanilla cake + key lime curd + whipped cream frosting
-vanilla cake + lemon syrup + lazy lemon curd + vanilla buttercream with lemon zest
chocolate cake + Oreo Buttercream
peanut butter cake + chocolate frosting
Black Forest Cake {Schwarzvaldtårta}! <—Yes, it works!How to Make Mini Layer Cakes

Things You Need to Make a Mini Layer Cake

-a single 9-inch layer of cake
-a half-batch of buttercream
-filling of choice, if not using buttercream
-a serving plate or cardboard round
-a ruler
a 4-inch ring cutter
-a serrated knife for trimming
-an offset icing knife

First things first, you’ve got to have the supplies. This list is pretty similar to what I use for regular layer cakes with a few exceptions. To start, you’ll need one 9-inch layer of cake and a small batch of buttercream…or roughly a half the quantity of most layer cake recipes. I understand that not all cake recipes halve easily (splitting eggs!), so I’ve included halved versions of my vanilla and chocolate cakes at the end of the post.How to Make Mini Layer CakesThe major specialty item here is a 4-inch ring for cutting small layers. Can you just bake your cake in 4-inch pans? Sure, and I have on many occasions, but they tend to produce dramatically domed cakes, and frankly, you’re never going to get as much use out of those pans as you think you will. As a person who has nearly every piece of kitchen equipment anyone could ever need, please trust me on this. It is much easier to bake a single larger layer of cake and then cut it into smaller ones.

With a 4-inch cutter, you’ll be able to get two small layers out of a single 9-inch round layer. If you measure/have a keener eye than I do, you can bake a 9-inch square layer and get four small layers out of it. That way, you can make two mini cakes at once or freeze two of the layers for another occasion. Either way, you’ll have leftover cake scraps, but I don’t see that as a problem.

Don’t have or want a 4-inch ring? Find a 4-inch circular object, trace it onto parchment, then cut out the circle and use it as a stencil.

How to Assemble a Mini Layer Cake

Mini Layer Cake assembly isn’t rocket science, but has its challenges. There is a lot of measuring and evening out of things, but rest assured that you’ll get the hang of it quickly.How to Make Mini Layer CakesStart by using your cutter to cut two small layers out of your larger layer. Make sure that the cutter is as close to the edge of the larger layer as possible, so as to make room for a complete second layer. <—This is important.How to Make Mini Layer CakesHow to Make Mini Layer CakesUse your ruler to measure your layers for height. There is a good chance your layers will have an incline, as cakes tend to dome a bit as they bake. Grab your serrated knife and even out the top of one layer. Make sure it’s even (or very close) and measure it again—this how tall you want your other layer to be. Repeat that process to even out that second layer, until they’re identical in height (or very close). Mine are all about an inch tall.How to Make Mini Layer CakesHow to Make Mini Layer CakesNext up, stacking. Swipe a tiny bit of buttercream on your plate or cardboard round, then place one of your layers on top. If you’re a messy froster like me, tuck bits of parchment under the cake all the way around for clean edges. Frost the top of your layer, then stack the second layer on top and press down lightly to adhere.How to Make Mini Layer CakesHow to Make Mini Layer CakesFrom here, frost as normal. For me, that means a very light crumb coat (thin layer of buttercream), a 20 minute chill, then a thicker layer of buttercream, piping and decor.

Keep in mind that Mini Layer Cakes are smaller and lighter-weight than what most of us are used to, and therefore cannot take as much physical pressure as a larger cake, particularly when frosting around the sides. Be gentle with the cake and with yourself, and remember that there is no shame in having to move layers back into place and frost over flaws. Buttercream is a surprisingly forgiving medium.How to Make Mini Layer CakesHow to Make Mini Layer CakesAt this point you can serve your cake. I, however, like to let mine sit for an hour or two ahead of serving, just to let everything adhere nicely. This isn’t strictly necessary, but I find it makes slicing easier and prettier. If you’re refrigerating your cake, make sure to let it sit at room temperature for 20-30 minutes before serving.How to Make Mini Layer CakesHow to Make Mini Layer Cakes

How to Transport a Mini Layer Cake

If you’re making a Mini Layer Cake (or any layer cake), chances are you have to take it to a celebrant or they have to pick it up. In more normal times, I box and transport cakes all over NYC. The most important thing in this process is to make sure your cake fits the box beforehand—this is why I have a ruler in my kitchen. My cake boxes are 3-inches tall, so the cardboard round, both layers of cake and any filling and frosting need to be shorter than that when stacked.How to Make Mini Layer CakesOther important things? Keep your box as level as possible. I’ve gotten pretty good at keeping them level while walking and riding in cars and on the subway. It’s just a matter of remembering that pretty much everything (your body, a car seat, etc.) has a natural slope, and then carrying/positioning your box in a way to counterbalance that. Also, remember that cold cakes are easier to transport. When delivering cakes, I refrigerate them as soon as I’m done assembling, and then let them come back to room temp while en route to wherever I’m going.

Please know that I have shown up a few times with cakes that did not look the way they did when I left the house. This is a hazard of the job–rest assured that ugly cake is still delicious. If you make somebody a cake and they don’t like it because it’s a little disheveled, take it back. You don’t need that negativity.

And on that note, if you are inspired to make a Mini Layer Cake or two and need a place for them to go, I’m gladly accepting donations.How to Make Mini Layer Cakes
Are there any Mini Layer Cake tutorials you’d like to see? Thinking of doing one for tiered cakes (wedding cake). Let me know what you think in the comments.How to Make Mini Layer Cakes

Vanilla Cake {Half Recipe}
makes 1 9-inch layer or enough for 1 mini layer cake

1 1/2 cups all-purpose flour
2 1/2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, room temperature
1/2 batch Nutella Buttercream or other buttercream

Preheat oven to 325F. Grease a 9-inch round or square pan. Line the bottom with parchment. Grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar and light brown sugar. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add eggs one at a time, beating completely after each addition. Mix in half the dry ingredients, followed by half the buttermilk. Add remaining dry ingredients followed by the remaining buttermilk. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 35 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in its pan for fifteen minutes. Run a small thin knife around the edge of the pans and invert the cakes onto a rack to cool completely. Peel off and discard parchment.

For a Mini Layer Cake, follow instructions detailed in the post above. Fill and frost with Nutella Buttercream or other buttercream.

Chocolate Cake {Half Recipe}
makes 1 9-inch layer or enough for 1 mini layer cake

3/4 cup + 2 tablespoons all-purpose flour
6 tablespoons natural unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons espresso granules (optional, but recommended)
1/2 cup granulated sugar
6 tablespoons light or dark brown sugar, packed
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, room temperature
1/2 cup boiling water
1 batch Strawberry Buttercream or other buttercream

Preheat the oven to 325F. Grease a 9-inch round or square pan. Line the bottom with parchment. Grease again. Set aside.

Make the cake batter. In a large mixing bowl, whisk together flour, cocoa powder, espresso granules, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and egg, followed by vanilla and buttermilk. Whisk in half the dry ingredients, followed by half the boiling water. Whisk in remaining dry ingredients, followed by remaining boiling water.

Pour batter into the pans. Tap full pan on the counter five times to release any air bubbles. Bake 25-27 minutes, or until a toothpick inserted in the middle comes out clean.

Let cake cool in pan for fifteen minutes before running a small, thin knife around the edge. Invert cake onto a cooling rack and allow to cool to room temperature. Peel off and discard parchment.

For a Mini Layer Cake, follow instructions detailed in the post above. Fill and frost with Strawberry Buttercream or other buttercream.

How to Make Mini Layer CakesHow to Make Mini Layer CakesHow to Make Mini Layer Cakes

Funfetti Cookie Cupcakes

Funfetti Cookie CupcakesFull disclosure, I am tired. Like in-my-bones tired. It’s been a long week and I haven’t been sleeping well and I just can’t seem to get my brain to concentrate on this blog post. I would say I’m trying my best, but I am actually trying as much as I absolutely have to and not the tiniest bit more. It’s that sort of day.Funfetti Cookie CupcakesI usually take pride in writing a “real” blog post, but was tempted today to just leave it at “Um, hi. I took cookie cake and threw sprinkles in there and made it smaller. Oh, and there’s a plume of vanilla buttercream on each one. Funfetti Cookie Cupcakes, y’all!” …and leave it at that. I mean, that about sums it up, right?Funfetti Cookie CupcakesWell, almost. It doesn’t tell you that these Funfetti Cookie Cupcakes were born because I deeply miss baking for groups. I really wanted to make a cookie cake for weeks, but resisted because who would I share it with?

When the thought of cookie cupcakes popped into my head, it only took me a day to make them and a few more hours before I found some friends to give them away to in exchange for petting their dog and some homemade lemon-basil sorbet. I doesn’t tell you how incredibly heartening it was to see (masked) familiar faces and love on my pup friend and casually envy someone else’s ice cream machine, even though I absolutely do not need another piece of kitchen equipment.Funfetti Cookie CupcakesFunfetti Cookie CupcakesThat rambling, incoherent, grammatically incorrect blurb says nothing of how the exteriors of these little cookie cakes crackle ever-so-slightly against your teeth when you first bite in, or how the centers are a tad underbaked and chewy like almost every great cookie out there. Just like their larger counterparts, these tiny cakes are a bit sunken in the center, perfect for holding a copious amount of frosting. That sentence doesn’t tell you that even when these aren’t fresh and get a little crumbly, they are still pretty wonderful, as all things topped with a small mountain of vanilla buttercream are.Funfetti Cookie CupcakesFunfetti Cookie CupcakesThere’s no mention of how much I absolutely love sprinkles, and how even though they mostly just taste sweet and waxy, I consider them (combined with vanilla and almond extracts) a flavor profile all their own. The little pops of color in and on these Funfetti Cookie Cupcakes make me happy, as does their buttery sugar cookie flavor. These are like having everything I’m nostalgic for all rolled into one single-serve dessert.Funfetti Cookie CupcakesAnd speaking of single servings, that half-assed blog “post” I wanted to write has one more gross oversight. These are perfect for socially-distanced celebrating or for delivering to someone you love and can’t really see right now. It doesn’t tell you that even though you bake all the time, even when you are tired and feel uninspired, making these will feel nothing like work and completely like joy. And how even when you’re a completely depleted puddle of a human who needs a weekend so badly it’s ridiculous, you’ll find a way to find the words to say it all.Funfetti Cookie Cupcakes

Funfetti Cookie Cupcakes
makes 2 dozen cookie cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed (not dark brown sugar)
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon almond extract or imitation butter extract (optional)
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

For Garnish:
Vanilla Buttercream (recipe below)
rainbow sprinkles (jimmies or nonpareils)

Preheat oven to 350F. Line two 12-cup muffin pans with cupcake liners. Set aside.

In a medium-large mixing bowl, whisk together melted butter, granulated sugar and light brown sugar. Mix in egg and yolk, vanilla and optional almond extract. Stir in flour, cornstarch, baking powder, baking soda, and salt. Fold in rainbow sprinkles (jimmies). Scoop dough in 1 1/2 tablespoon increments and press into prepared cupcake liners. Bake 12-13 minutes, until the tops no longer appears shiny and the edges are just slightly golden. Centers may not be fully puffed when baking is finished and will sink a bit during cooling.

Let cookie cupcakes cool 20 minutes in the pan on a rack before removing to the rack to cool completely.

Remove cupcake liners, if desired. Pipe vanilla buttercream into the center of each cookie cupcake (recipe below). Top with rainbow sprinkles.

Decorated cookie cupcakes will keep at room temperature for up to two days, or in the refrigerator for up to five.

Vanilla Buttercream
makes enough for 2 dozen cookie cupcakes

1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2-3 tablespoons heavy cream

In a medium-large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream by the tablespoon until desired consistency is reached.

How to pipe: Stand a piping bag fitted with a coupler and star tip in a tall cup and fold any bag overhang over the outside. Use a silicone spatula or spoon to “load” 1/3-1/2 of the buttercream into the bag. Unfold bag overhang and lift piping bag out the cup.

Press frosting toward the tip. Twist bag overhang closed and hold tight between your thumb and forefinger of your dominant hand, letting the main portion of the bag be held by your palm and remaining fingers. Use your non-dominant hand to tap the bag a couple of times to dislodge any air bubbles. Pipe a dab or two of frosting onto a surface or small plate, just to get the buttercream going in the right direction.

Pipe buttercream into each cookie cupcake, refilling the bag when necessary.Funfetti Cookie CupcakesFunfetti Cookie CupcakesFunfetti Cookie Cupcakes