Probably Cupcakes
lemon oreos
1 c butter, softened
1 3/4 c powdered sugar
1 tsp vanilla
1 tbsp lemon zest
1/2 tsp salt
2 c ap flour
Filling
4 oz cream cheese (half a block)
3 c powdered sugar
~1 tbsp lemon zest
heat your oven to 350F.
cream butter and sugar. mix in zest, vanilla, and salt. mix in the flour until just combined. flour your work surface and roll cookie dough, with a floured rolling pin, to about 1/8 inch thick. using a cookie cutter, or a champagne flute, cut rounds out of dough and place them on a baking sheet. (re-rolling is okay, but i would re-roll more than twice.)
you can place the cookies close together as they don’t really expand during baking. bake for about 8 minutes, or until just brown on the bottom. remove from cookie sheet and cool completely on wax paper.
when the cookies are cooled, mix cream cheese, powedered sugar, and zest until well combined. place a dollop of filling between two cookies. store in the regriferator.

lemon oreos

1 c butter, softened

1 3/4 c powdered sugar

1 tsp vanilla

1 tbsp lemon zest

1/2 tsp salt

2 c ap flour

Filling

4 oz cream cheese (half a block)

3 c powdered sugar

~1 tbsp lemon zest

heat your oven to 350F.

cream butter and sugar. mix in zest, vanilla, and salt. mix in the flour until just combined. flour your work surface and roll cookie dough, with a floured rolling pin, to about 1/8 inch thick. using a cookie cutter, or a champagne flute, cut rounds out of dough and place them on a baking sheet. (re-rolling is okay, but i would re-roll more than twice.)

you can place the cookies close together as they don’t really expand during baking. bake for about 8 minutes, or until just brown on the bottom. remove from cookie sheet and cool completely on wax paper.

when the cookies are cooled, mix cream cheese, powedered sugar, and zest until well combined. place a dollop of filling between two cookies. store in the regriferator.

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Cinnamon CupcakesIngredients:
For the cake:1 cup all-purpose flour¾ tsp. baking powder1 tsp. ground cinnamon1/8 tsp. salt½ cup whole milk4 tbsp. unsalted butter, at room temperature2 large eggs¾ cup plus 2 tbsp. sugar1 tsp. grated orange zest½ tsp. vanilla extractFor the frosting:½ cup unsalted butter, at room temperature8 oz. cream cheese, at room temperature2-3 cups powdered sugar, sifted1 tsp. vanilla extract2 tsp. ground cinnamonDirections:Preheat the oven to 350° F.  Line a 12-cup cupcake pan with paper liners.  Sift the flour, baking powder, cinnamon and salt in a small bowl.  Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes.  Beat in orange peel and vanilla.  Add the flour mixture; beat just until blended.  Divide batter evenly between cupcake liners.  Bake until a tester inserted in the center comes out clean, about 16-18 minutes.  Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth.  Scrape down the sides and bottom of the bowl to ensure even mixing.  Add the vanilla extract and cinnamon and mix until incorporated.  Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.  Frost cooled cupcakes.
(via:annie eats:adapted from A Southern Grace)

Cinnamon Cupcakes
Ingredients:

For the cake:
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ cup whole milk
4 tbsp. unsalted butter, at room temperature
2 large eggs
¾ cup plus 2 tbsp. sugar
1 tsp. grated orange zest
½ tsp. vanilla extract

For the frosting:
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon

Directions:
Preheat the oven to 350° F.  Line a 12-cup cupcake pan with paper liners.  Sift the flour, baking powder, cinnamon and salt in a small bowl.  Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes.  Beat in orange peel and vanilla.  Add the flour mixture; beat just until blended.  Divide batter evenly between cupcake liners.  Bake until a tester inserted in the center comes out clean, about 16-18 minutes.  Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth.  Scrape down the sides and bottom of the bowl to ensure even mixing.  Add the vanilla extract and cinnamon and mix until incorporated.  Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.  Frost cooled cupcakes.

(via:annie eats:adapted from A Southern Grace)

Whole Wheat Applesauce Spice Muffins
1 1/2 C. whole wheat flour 1/2 C. oat bran 1/4 C. ground flax seed 1/4 C. wheat germ 3/4 C. packed brown sugar 2 t. baking powder 1 t. baking soda 1/2 t. salt 2 t. cinnamon 1 t. fresh ground nutmeg 1/2 t. allspice 1/2 t. ground ginger 1/8 t. ground cloves
1 C. applesauce 1 C. buttermilk 3 egg whites 2 T. oil 1/2 C raisins
1. Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees. 2. Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary. 3. In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil. 4. Pour wet ingredients into dry ingredients and stir together until just combined.  Stir in raisins. 5. Immediately spoon batter into muffin tins then place in a preheated 375 degree oven. 6. Bake for 20-25 minutes.
(via: pinch my salt)

Whole Wheat Applesauce Spice Muffins

1 1/2 C. whole wheat flour
1/2 C. oat bran
1/4 C. ground flax seed
1/4 C. wheat germ
3/4 C. packed brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. fresh ground nutmeg
1/2 t. allspice
1/2 t. ground ginger
1/8 t. ground cloves

1 C. applesauce
1 C. buttermilk
3 egg whites
2 T. oil
1/2 C raisins

1. Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees.
2. Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary.
3. In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Stir in raisins.
5. Immediately spoon batter into muffin tins then place in a preheated 375 degree oven.
6. Bake for 20-25 minutes.

(via: pinch my salt)

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Recipes. Mostly cupcakes.

Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.

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