Sugar Cookie Cupcakes

http://www.lecremedelacrumb.com/2013/11/sugar-cookie-cupcakes.html by Sam Brosend

Prep Time: 15 Minutes // Bake Time: 20 Minutes

Recipe Makes 12 Cupcakes

Ingredients

Cupcake Batter

½ cup butter, softened but not completely melted

1 cup sugar

2 large eggs

3 teaspoons vanilla extract

1½ cups all-purpose flour

1½ teaspoons baking powder

⅛ teaspoon salt

¾ cup fat free half n' half

Icing

2 tablespoons cream cheese

5½ cups powdered sugar

8 tablespoons butter, softened but not completely melted

1 teaspoon vanilla

4-5 tablespoons half n' half

2-3 drops red food coloring and/or red sprinkles

Directions

1. Preheat oven to 350 and line a muffin tin with cupcake liners.

Cupcake Batter

1. In a large bowl cream together butter and sugar until fluffy (about 2 minutes).

2. Mix in vanilla and eggs.

3. In another bowl add flour, baking powder, and salt, and whisk to combine.

4. Add dry ingredients to wet ingredients and mix.

5. Add half n' half and mix until completely incorporated.

6. Spoon batter into prepared tin, filling each liner about ⅔ full.

7. Bake 18-20 minutes or until barely starting to brown around the edges.

8. Allow to cool completely.

Icing

1. In a large bowl cream together cream cheese, butter, and sugar.

2. Mix in vanilla and add milk 1 tablespoon at a time until a spreadable consistency is reached.

3. Stir in red food coloring, one drop at a time until desired shade is achieved.

4. Spread or pipe frosting onto cupcakes.

5. Add sprinkles if desired.

Baker's Percentage

Use a baker's percentage if you are cooking for a larger amount of people. Adjust the recipe above by using the percentages listed below.

Cupcake Batter

53.05% butter, softened but not completely melted

92.96% sugar

53.05 large egg

5.49% vanilla extract

100% all-purpose flour

2.82% baking powder

0.24% salt

81.69% fat free half n' half

Icing

There is not a baker's percentage for this part of the recipe sine there is no flour to base the percentages off of. Just convert the amount of ingredients to grams and double/triple/etc. amount of ingredients needed by batches that need to be made.