Cupcake Sugar Cookies

I made these cute cupcake cookies over valentines day for my sons friends, and thought i’d post a few pics! I know this isn’t a very helpful post, since Valentines is already over :-( But Cupcake Cookies are cute for any occasion! I’ve had a few people ask me how I decorate with royal icing, and they’d be shocked to know how much EASIER and faster it is than regular frosting, and I think it looks and tastes better too! This are my absolute FAVOURITE recipes for sugar cookies and royal icing, so even if you don’t make cupcake cookies, hopefully this post will still be of use to you! Enjoy!

Ingredients:
{For the Sugar Cookies: from bakeat350}
3 cups unbleached, all-purpose flour
2 tsp baking powder
1 c sugar
2 sticks salted butter, softened
1 egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
{For the Royal Icing}
4 cups SIFTED powdered sugar
4 Tbsp milk
4 Tbsp light corn syrup
4 drops lemon juice

Directions:
Preheat oven to 350degF.

Cream the butter and sugar in the bowl of an electric mixer. Add the egg, vanilla and almond extract and mix for 1 minute until combined. Add the flour and baking powder, and mix, scraping down the bowl, for 3-4 minutes, until the mixture comes together to form a tight ball of dough.

Roll out to about 1/4″ to 3/8″ thick on a floured surface, and cut into fox shapes. Place on parchment lined baking sheets, then freeze for 5 minutes. Bake in the oven for 10-12 minutes, then transfer to a cooling rack.

TO DECORATE:

For the royal icing: add the sifted powdered sugar, milk, corn syrup and lemon juice to a bowl and mix until combined. Divide the icing into 2 separate bowls, and add blue food coloring to one of them, leave the other white.

Fit a piping bag with a #2 tip (a really small round hole tip). Pour half the mixture into the piping bag, and pipe the outline of the white cupcake frosting. Add a little milk to the remaining white icing in the bowl, pour into the piping bag, and “fill” the cookie. Add the sprinkles immediately {the frosting will dry quickly}. Add the heart/gum drop on top.

Add half the blue icing to the piping bag. Pipe the outline of the cupcake wrappers. Add milk to the remaining blue frosting, then fill in the rest of the cookie. Leave to dry overnight.

cc100 cc008 cc1 cc2cookie005cc001pkg1 cc01

<3 Sarah