Sparkledoodles!

I have a magical recipe to share with you.

It will warm your tummy up when it is cold outside.

It's got enough spice to keep you sassy.

It's nostalgic and special like something your grandmother baked.

♥

Sparkledoodle Cupcakes

Inspired by Snickerdoodles ♥

Cinnamon-alicious Cupcakes whipped with frosting swirls and sprinkled with sparkly cookies!

This little sparkledoodle cupcake believes in you ♥ Consider it your cupcake trophy when you get done baking, you know..when you are sprinkling the last few sparkles on your cupcake! (Right before you are ready to eat it, if you can..because I know it's cute).

Just in case I haven't reviewed this with you already, rule #1 with baking the recipes I share with you. There's no secret here. Make sure you abundantly pour love into your measuring cups.  When you add enough love, it takes you on a flavor journey that will keep you coming back to the amazing day you ate a Sparkledoodle Cupcake.

The Cupcake: ♥

Ingredients Needed:

Box of White Cake Mix (I like Pillsbury, Duncan Hines or Betty Crocker if I am doctoring up a cake mix)

1 1/2 Cups of Buttermilk (in place of the water on the cake mix box)

1/3 Cup of Vegetable Oil

3 eggs

1 Tablespoon of Pure Vanilla Extract

1 Tablespoon of Ground Cinnamon 

Instructions:

1.  Preheat your even to 325.

2.  Line Cupcake pans with appx 18-20 cupcake liners.

3.  Pour your Cake mix in a stand mixer.

4.  Add Buttermilk, Eggs and Vegetable Oil, and Vanilla to your mix.

5.  Mix Well, Scraping down sides of bowl until well blended (you can mix for about two - three minutes scraping down bowl in between).

6.  Now, measure your Cinnamon and fold this in with a rubber spatula (this way your cake mix will stay white with little flecks of cinnamon in it instead of turning your batter brown).

7.  Fill each cupcake liner appx 2/3 full and bake for 18-22 minutes, or until toothpick inserted in center comes out clean.

The Cookie:

(adapted by Emeril Live, sparkles added by Amanda Cupcake!)

Ingredients Needed:

2 3/4 C All Purpose Flour

1 tsp baking soda

1/2 tsp kosher salt

1/2 C Shortening

1/2 C Unsalted Butter (Softened!)

1 1/2 C Sugar + 3 Tablespoons

2 Eggs

1 Tablespoon of ground Cinnamon

1 Small Container of Hologram Silver Disco Dust!

Large Sugar Crystals ♥

Instructions:

1.  Preheat your oven to 325.

2.  Line cookie sheets with parchment paper.

3.  Mix 3 Tablespoons of Sugar & Cinnamon in a small bowl, set aside.

4.  In one bowl, combine Flour, Baking Soda, and Salt.

5.  In Stand Mixer, Cream your Shortening,  Butter, and Eggs together until creamy.

6.  Gradually add the 1 1/2 Cups of sugar and eggs to this mixture.

7.  Add the dry ingredients to this blend and mix well until mixture is smooth and fluffy like the cookie dough of your dreams.

8.  For cookies that will fit on cupcakes: Hand roll the dough into 3/4 inch balls.

9.  Now Dip and Roll ♥  (and by dip and roll, I mean dip your cookie dough balls into the cinnamon/sugar blend and set each cookie dough ball spaced evenly apart on cookie sheets.)

10.  Bake your little labors of love for appx 8-10 minutes, or until they are slightly golden on top.

11.  While cookies are still warm, add your magic: Sprinkle large sugar crystals, hologram silver disco dust, and a small amount of extra cinnamonalicious ground cinnamon on top of each cookie. You now have your cookie trophy for your cupcake!

The Frosting:

13 oz Marshmallow Creme

1 lb of Unsalted Butter (softened)

1 Tablespoon of Vanilla

4-6 Cups of Powdered Sugar

1.  In stand mixer, cream butter and marshmallow creme until fluffy. (tip on getting the marshmallow creme out of the jar: warm up a rubber spatula with hot water, dry the spatula and quickly scoop out the fluff with the spatula while it is still warm!)

2.  Add 1 Tablespoon of Vanilla to your blend.

3.  Now add your sweetness! Gradually add powdered sugar to turn this into whipped heaven!

For a more "whipped" frosting, add less powdered sugar. For a more "stiff" frosting, add more!  Remember, since you have a pound of butter in your blend, you can add quite a bit of powdered sugar with out the frosting being too sweet!!

4.  Piping Magic:  For Dreamlike Swirls, I pipe frosting with a round 1M tip.  For larger more texured swirls I pipe with an Extra Large French Pastry Tip!

Inspired by all things sparkly, (including glitter heels that I wear here at my cupcake mansion) and great friends like my friend Amy here who bakes splendid cookies for me as gifts! ♥  

You are the Cookie On My Cupcake. ♥

I am Amanda Cupcake, and I've been hiding the cookie monster within me for far too long.

I love cookies.

I can probably eat more cookie dough than you can imagine. ♥ It's all gone before I even realize.

So I am in big trouble.

And you might be too.

For one, the word cookie is so cute.
Cookie.

Say it.

It draws you in.

Now say "Snickerdoodle Cookie". (so cute, right)?

Add some edible sparkles and call it a "Sparkledoodle".

Awwww. ♥

Now add your Sparkledoodles to a creamy dreamy white swirl of heavenly frosting fluffed like a dream on top of a vanilla cinnamon cupcake.

A Sparkledoodle Cupcake!

♥

A cookie to add to my cupcake.

Cherry Chip Chocolate Chip Cookies with Cherry Red Velvet Cupcakes too ♥

My cupcake darlings, it is up to you to decide how you will eat these cupcakes!

Cookie First, then Cupcake?
Use the cookie as a scoop to eat the frosting?

Or pretend it's your first birthday and eat the whole thing at once?!

♥

Recipe for Cherry Chip Chocolate Chip Cookies:

(Adapted from Forme-Foryou chocolate chip cookie recipe!)

Dry Ingredients:

2 Cups Minus 2 Tablespoons of Cake Flour

1 2/3 Cups Bread Flour

1 1/4 tsp Baking Soda

1 1/2 tsp Baking Powder

1 1/2 tsp coarse sea salt or kosher salt

Creaming Ingredients:

1 1/4 Cups Unsalted Butter

1 1/4 Cups Brown Sugar

1 Cup + 2 Tablespoons Granulated Sugar

2 Eggs (large)

2 Tsp Vanilla Extract

My little magical addition:

1 Bag of Mini Chocolate Chips

1 Bag of Cherry Chips

A *hint* of almond extract.

This is how magical it is:

1.  Combine your Cake Flour, Bread Flour, Baking Soda, Baking Powder, and Salt in one bowl. Whisk together.

2.  In your stand mixer, Cream Room Temperature Butter with Brown Sugar & Granulated Sugar.

3.  Gradually add eggs and vanilla.

4.  Now gradually add your dry ingredients to the blend, and you have cookie dough.

4.  When you add your chips to the cookie dough use, a spatula to mix in-you don't need to use a mixer attachment.

5.  Line a cookie sheet with parchment paper.

6.  Using a small cookie scoop, scoop little mounds of cookie dough onto your cookie sheet. Make sure they are spaced out enough so they have room to puff ♥. 

5.  Bake for appx 10-15 minutes at a preheated 350 degrees (ovens vary so just watch to see if the tops of the cookies turn slightly golden. I like my cookies somewhat underbaked so they stay really soft as they cool).

Tip: There are rumors that this cookie tastes *BEST* when cooled for 24-36 hours and then baked. I think they are wonderful either way.