Captain Science is spending the night with Nana, which elicited much weeping and wailing from the Tank, who would only be pacified by the promise of making cupcakes after dinner. Since I didn’t feel like making frosting, we made Sugar Cookie Cupcakes (a Smrt Mama original!).
He had the Very Important Job of putting on the sprinkles just before baking. He also licked the spatula, which was helpful of him.
How did they turn out?
The Tank approves
The final product
You know you want a piece of these bad boys
Want to try them at home? They’re easy to make, taste just like sugar cookies, and (if you’re on Weight Watchers) 3 points a piece, since the following recipe makes 24 cupcakes. They’re thinner and more dense than the average cupcake, but fluffier than a sugar cookie — perfect way to satisfy the craving for both!
Sugar Cookie Cupcakes
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup milk
• 2 teaspoon vanilla
• 2 large eggs
• Decorative colored sugar or sprinkles
Preheat oven to 350 degrees (325 convection). Line cupcake pans with paper liners.
Combine flour, sugar, baking soda, cream of tartar, and salt in a large mixing bowl. Add butter, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until roughly 1/2 full.
Sprinkle with colored sugar or sprinkles if you don’t plan to frost.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
