Happy Easter! This Easter is going to be extra super specials for me since from now on, I will have a little one hunting Easter eggs and (hopefully) believing in the Easter bunny for a very long time. So I am celebrating this very special Easter with these Vanilla Cotton Candy Easter Cupcakes! Vanilla bean mini cupcakes topped with cotton candy and Cadbury candy coated chocolate eggs – yum! They are also super easy to make and the perfect decoration for any Easter table….
Snickerdoodles are such an American classic and I never heard of them until I moved here! They are the best if soft, and preferably still a little bit warm from the oven. Or, if turned into cupcakes! I am so lucky to have found the recipe for “Soft & Thick Snickerdoodles” (doesn’t that sound scrumptious already?) by Sally’s Baking Addiction. Top that with sour cream frosting and put it on a cinnamon muffin, and your in cupcakes heaven!
I made my snickerdoodles a little bit flatter for these cupcakes so I could stack them better. If I were to make the cookies alone, I would definitely make them thicker since that makes them softer. The recipe below will also make more cookies than needed for the cupcakes, but hey, who cares?
Believe it or not, it has actually been raining all week here in Dallas. It might still be summer (and of course, hot) but the rainy grey sky put me in the mood for something comforting and cozy. There was this “Kentucky Bourbon Bundt Cake” recipe in one of my favorite baking books, [easyazon_link asin=”1607741024″ locale=”US” new_window=”default” tag=”sugbut02-20″]Vintage Cakes by Julie Richardson[/easyazon_link], that I’ve been wanting to make. I love buttermilk bundt cakes, so buttermilk bundt cake with bourbon? Perfect! I just made a few small changes, switched the glaze and the result were these moist little Bourbon Bundt Cakes. You can really taste the Bourbon and the flavor is just full and – well, comforting.
I know this looks delicious… and guilty. But guess what, it’s actually not as bad as you might think. The cake itself tastes very rich but is quite guilt-free, it’s the ganache which makes the whole thing less heavenly for your figure.
The original recipe is by Robert Linxe, French chocolatier and founder of La Maison du Chocolat in Paris, and the only difference here is that I made the miniature version with just a third of the ingredients of the original recipe.