it’s a good excuse

oatmeal cupcakes text

I’ve been dying to bake something – it’s been such a long time since I’ve been in the kitchen and my little book of recipe ideas is quickly filling.  Husband recently asked me to bake a cupcake that tasted like my mama’s oatmeal cookies (they’re amazing) and it seemed like that was a good place to start.

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He also recently made an oatmeal cookie porter that was perfect and I found some spiced vanilla sugar in a local shop so I just couldn’t say no to this project.  Miraculously, they worked!  I love the blend of the 3 sugars, the spices, the subtile oatiness…Yum! A cupcake that tastes just like an oatmeal cookie….And the frosting!  I may or may not have had to make extra just so I could eat it with a spoon….

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Baker’s note: be very, very careful not to overmix these – they have a tendency to become quite dense but if you mix on low and stop just after the everything is incorporated, you shouldn’t have any trouble.  

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Also, I did use some specialty ingredients because I had them but feel free to sub out the beer with milk and the spiced vanilla bean sugar involves vanilla, white sugar, cinnamon, allspice, mace, and cardamom so you can try those or order your own from here: http://www.savoryspiceshop.com/blends/vanilsugspice.html

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oatmeal cookie cupcakes

1/2 C butter, room temperature
1/3 C pure cane brown sugar
1/3 C raw sugar
1/3 C pure cane white sugar
2 eggs, room temperature
1 vanilla bean
1/3 C milk, room temperature
1 1/2 Tbsp oatmeal porter
1 1/2 C flour, sifted
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp cinnamon
1/2 C rolled oats

1. Preheat oven to 350
2. Cream butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each.
3. Stir in vanilla bean, milk, and oatmeal porter.
4. Gently stir in the dry ingredients, mixing just until combined.
5. Scoop into cupcake pan and bake at 350 for 15-28 minutes or until toothpick comes out clean. Allow to cool completely.

spiced vanilla sugar frosting

1 C heavy cream
6 oz cream cheese, room temperature
1/4 C butter, room temperature
2 C powdered sugar, sifted
2 tsp vanilla bean spiced sugar (plus more for sprinkling on top)
2 Tbsp milk (or more as needed for consistency)

1. In a chilled bowl, beat the cream until soft peaks form and the cream holds its shape. Set aside.
2. Whip together the cream cheese and the butter until fluffy. Gradually sift in the powdered sugar.
3. Add milk as you need to until you have a nice, creamy, fluffy mixture.
4. Stir in the spiced sugar (the best part!)
5. Fold the cream cheese mixture into the cream (from step one) until combined.
6. Pipe onto cooled cupcakes and eat immediately. The frosting will melt if you don’t. It’s a good excuse.

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One thought on “it’s a good excuse

  1. Pingback: top o’ the mornin’ | chuck and welly

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