What a relief! I finally finished my December (nearly) daily. I took a hiatus from Dec. 15 to January 15, not planned necessarily, but I felt ready to dive in again after a month. Continue reading
If you’ve never heard of Bakerella, I’m sorry for you and you should start here. She specializes in turning cake balls, cupcakes, and cookies into beautiful little celebrations of whatever is worth celebrating. She has inspired me many a time to create whatever comes to mind. This link here is for her Groundhog Day cupcakes and I could pinch their little chocolaty cheeks.. And eat them up!
Go see what I’m talking about.
“Happy Groundhog Day!!! I know it’s late in the game to make these little guys, but I had a last minute idea for them this weekend using some fave candies and I didn’t want to a year to see how they might turn out. Bookmark these cuties if you want to make them next year…”
Groundhog Day Cupcakes
I haven’t had time to bake in quite a while. I’ve been wanting to try my hand at this cookie design though. I did not go for perfection because I was pushing it on time, but I really like how these came out.
I thought the sugar cookies were going to be too hard but the icing really balanced it out. It was so thick that the depth of the icing was the equal to the depth of the cookie. The completed cookie was soft and light.
3 1/2 c flour
1 1/2 tsp salt
2 tsp baking powder
1 c butter, softened
1 1/2 c sugar
1 tsp vanilla
a little bit of sugar for sprinkling
1. Mix butter and sugar in mixer.
2. Separately, combine flour, salt, and baking powder, and set aside.
3. Add eggs one at a time into sugar butter, mix after each. Add vanilla and mix.
4. Stir in dry ingredients until combined.
5. Refrigerate dough for 1 hour.
6. Roll out on floured surface to 1/8 in. Cut rectangles, you can use a cookie cutter but I just sliced the shapes with a pizza cutter. Sprinkle the cut shapes with sugar and pop them in a 350 preheated oven on a greased baking sheet for 10-15 minutes.
3 dozen cookies
credit: Kroger flour
Let cool on wire rack. Prepare icing.
1 c powdered sugar, sifted
1/4 tsp vanilla
1 tbsp milk + 1 tsp milk, separate
green food coloring
1. Combine powdered sugar, vanilla, and 1 tbsp of milk. Spoon small amounts into icing bag. This is your icing liner so draw a rectangle along the rim of the cookie. Then draw two lines that divide the cookie into three spaces. The three spaces will be two outer squares of sprinkle stadiums and the middle space is the field. If you have multiple bags, set aside and prepare another icing bag for the green field. You will need the remaining white liner icing for the yard lines.
2. Now take the remaining white icing not reserved and add 1 tsp milk. use this to fill the outer two spaces of each cookie. Just enough the cover the surfaces. Immediately after filling, sprinkle with sprinkles over a baking pan to catch the run aways. If a icing dries too quickly, remedy by adding a bit more icing on top. Spread with mini spatula or knife as needed.
3. Now take the remaining white filler icing and use enough food coloring drops for the desired hue of green. If you have run out of icing at this point, make more by halving recipe: 1/2 c powdered sugar, 1/8 tsp vanilla, 2 tsp milk, drops of green food coloring. Fill the middle spaces with green filler icing. After they have hardened a bit, draw the yard lines. Make sure you start with a line right in the middle and work your way out.
I made these in about an hour and a half. They’re messy but honestly they were eaten so quickly, no one saw how messy my yard lines were.
Thanks for listening,