I made my own birthday cupcakes. By choice. I have to admit I've become a bit of a baked good snob. A store bought cupcake just cannot compare to one that comes fresh out of the oven. And when every middle-aged calorie counts, I just can't spare any that aren't steeped in deliciousness!
So for my birthday, I picked Blondie Cupcakes. Here are the reasons why:
- I was in a hurry.
- I had to use ingredients on hand.
- I am Blonde.
- Legally Blonde is my favorite movie... "You're breaking up with me because I'm too... Blonde?"--Elle Woods
- It was in the Martha Stewart Cupcakes book, and I'm baking every recipe.
- Legally Blonde is my favorite movie...."Whoever said orange was the new PINK, was seriously disturbed!" Elle Woods
- I love a good chocolate chip cookie in any form!
- Legally Blonde is my favorite movie....WARNER: "You go to Harvard Law School?" ELLE: "What, like it's hard?"
Ok...I'll stop now.
These cookies are super easy. Just whip together your butter/margarine and brown sugar and add your vanilla and eggs.
Throw in the dry ingredients and mix some more.
Next, pick your add-ins.
Now, a true Blondie will have only blonde add-ins like Cashews, Butterscotch Chips or Heath Crunch.
I figured a little chocolate never hurt anyone.
An Ice Cream scoop is perfect for measuring.
Like a chocolate chip cookie..... But better!
Adapted from Martha Stewart's Cupcakes
1 2/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter or 1/2 cup margarine
1 cup packed light-brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups add-ins:
1/2 cup butterscotch chips
1/2 cups cashews, chopped
1/2 cup toffee bits or chocolate, chopped
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. whisk together flour, baking powder and salt.
- With an electric mixer, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in add-ins.
- Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tin halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 20 -25 minutes. Transfer to a wire rack and cool completely.
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