A compromise was reached between a person who wanted cookies and another who wanted cake.

After a very eventful weekend of running, stretching, eating, sleeping and cheering on others running- my husband and I were a little at a loss on deciding what dessert would satisfy our cravings. He wanted cookies and I wanted to make a cake! So after careful deliberation...I came up with a new cupcake flavor combination! Snicker Doodle Cupcakes anyone? How could you not like a cupcake made with a cinnamon laced golden butter cream cake batter, topped with simple whipped cream, and a tiny Snicker Doodle cookie on top? I thought it sounded pretty good. I hope that you enjoy the following recipe.

Golden Butter Cream Cake

If you love butter as much as I do, this may turn out to be your favorite cake!

Makes 16 cupcakes

Adapted from The Cake Bible

3 large egg yolks at room temperature

1/2 c heavy cream

3/4 tsp vanilla extract

1/4 tsp almond extract

1 1/2 c sifted cake flour

3/4 c sugar

1 1/4 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

10.5 T unsalted butter

Preheat oven to 350F.

In a medium bowl, combine the egg yolks, 2 T heavy cream, and vanilla and almond extracts. 

In a large mixing bowl, combine the dry ingredients a mix on low for 30 minutes to blend. Add the softened butter and the remaining cream until the dry ingredients are moistened. Aerate the dough by mixing at high speed for approximately 1 minute. Gradually add the egg mixture, mixing between each addition. Be sure to scrap the sides! Voila! The batter is done! Fill the cupcake cups with about 1/4 c batter and put in the oven for approximately 15 minutes. They will be very slightly browned on top when done. Set aside to cool completely. 

Snicker Doodle Cookies

Makes about 24 normal sized cookies

1/4 c softened butter

1/4 c shortening

3/4 c sugar

1 egg at room temperature

1 tsp vanilla extract

1/4 tsp almond extract

1 tsp cream of tartar

1/2 tsp baking soda

1/8 tsp salt

1 tsp sugar

1 tsp cinnamon

Preheat the oven to 400F.

Cream the butter, shortening, and sugar in a medium mixing bowl. Add the vanilla and almond extract as well as the egg. Scrap the sides and make sure that the dough is well aerated. In a separate small mixing bowl, combine the flour, cream of tartar, baking soda and salt. Slowly add the ingredients to the medium mixing bowl, scraping the sides with each addition of dry ingredient. Mix the remaining cinnamon and sugar in a shallow bowl to use later.

I prefer to chill the dough for a bit but you can blaze through this step if you are in a severe cookie need. Roll the cookies between your hands and dip the rolled cookie in the cinnamon sugar mixture. Roll the cookies to your desired sized. For garnish, you will need to roll approximately 1/2 tsp batter per cookie. Enjoy the rest of the batter and bake as normal size cookies! For the tiny cookies bake for approximately 4-5 minutes. For normal sized cookies, bake for 12 minutes.

Whipping Cream

1 pint of heavy whipping cream
2 T powdered sugar
1 tsp vanilla

I find that chilling the bowl and the beaters help a lot when it comes to making a whipping cream. Combine all of the ingredients and whip until firm peaks form. Chill until ready for use.

To assemble, I topped the cupcake with fresh whipped cream and one tiny cookie! Be sure to do this right before you are ready to serve. Garnish with cinnamon if desired. You, of course, have poetic license when it comes to frosting choice. I chose whipped cream because balances the buttery richness of the cake and cookie.

Thank you for visiting my blog, I hope that you have a very decadent week ahead! Happy Eating!