i'd rather be baking

I started a new job a little over a month ago — a real-life writing job and I’m still pinching myself over it. I’m really enjoying it, but am struggling a little to write at home when I write all day at work. My brain seems to run out of words. I’ve learned that I need to read more.

The only good thing about your husband working late is that he doesn’t notice when the house is dirty. Silver lining, people. When your to-do list includes making frosting and cleaning the kitchen floor, for the love of all that is holy, make the frosting first. If at all possible, employ two medium-sized dogs to take care of the powdered sugar on the floor.

And when life gets crazy, it’s always a good idea to make cupcakes.

Snickerdoodle Cupcakes with Cinnamon Buttercream

Makes 20-24 cupcakes

When Ryan and I started dating, snickerdoodles were his favorite cookies and I made them often. His birthday is this weekend and although I will be making him an actual cake, I thought this would be a nice treat in the midst of a super-busy week. And these cupcakes are so delicious — they honestly taste like a snickerdoodle, but with frosting. Yum!

1 cup unsalted butter or margarine, very soft
2 cups sugar
4 large eggs, at room temperature
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon cinnamon
pinch salt
1 cup milk (skim or soy is fine)
1 teaspoon vanilla bean paste (or extract)

Preheat oven to 350°F.

Line two cupcake pans with papers and spray the tops of the pans. In a stand mixer, beat butter until smooth. Gradually add in sugar, beating 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well.

In a medium bowl, combine flour, baking powder, salt, and cinnamon. In a glass measuring cup, stir vanilla into milk. Alternate adding flour mixture and milk to butter in four portions, beating well after each addition.

Spoon into cupcake tins, filling about 2/3 full.

Bake for 20-25 minutes, until tops spring back lightly when touched and a tester comes out clean. Cool completely on a wire rack.

Cinnamon Buttercream Frosting (inspired by Eat, Live, Run)

1 cup unsalted butter or margarine, very soft
4-5 cups powdered sugar
1 1/2 teaspoons cinnamon
4 teaspoons vanilla bean paste (or extract)
3-4 tablespoons milk

In the bowl of a stand mixer, beat together butter and 4 cups sugar until relatively smooth. Add cinnamon, vanilla, and 3 tablespoons milk, and beat for 2-3 minutes or until completely smooth. If your frosting looks too soft, add more sugar; if it’s too thick, add more milk. It’s not an exact science! Continue tinkering until it reaches the consistency you like.

When cupcakes are completely cooled, pipe or spread frosting on, as desired.