Recipe Time!
Vanilla Cookie Bottoms (compiled by myself) 
Makes 12-14 cupcakes 

What you’ll need:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp unsalted butter(room temp)
• 1 egg & 1 egg yolk (room temp)
• 1 tsp vanilla extract
• 1/2 cup skim milk
  (For the cookie bottom!)
• 5 tablespoons unsalted butter (room temp)
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

The How-To: 

• Preheat to 350 deg F
  (Cupcake batter first) 
• Whisk the flour, salt and baking powder!
• Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam! 
• Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
  (Now the cookie dough bottom)
• Make the cookie dough the same way you’d make cookies. Flour and salt whisked together, butter mixed into the sugars and vanilla, then mix in the flour. Add the chocolate chips last.
  BAKERHI NOTE: This batter is super dry and crumbly, and I kept checking to see if there’s an egg/baking soda in this cookie dough. There isn’t. It’s supposed to be dry. Don’t worry.
• Now, take about two spoonfuls (maybe more) of the cookie dough and press it into the bottom of a cupcake liner in your cupcake pan, to make a crust for your batter to go on top of.
  BAKERHI NOTE: I used the same spoon I scooped with to press down the crust, it worked out pretty well for me. I also ate a lot of it, which also worked out fantastically.
• Bake yo cakes for about 15/16 minutes! Pop them out, cool and frost. 
  BAKERHI NOTE: Need a frosting recipe? Check out my recipe index - buttercream went really well, but I imagine cream cheese frosting might be equally delicious. 

I combined my recipe for vanilla cupcakes and chocolate chip cookie cheesecake bars to get this recipe, one of my coworkers said this might be the best cupcake he’s had from me yet, and he’s had a good amount of my cupcakes in the past year :P It’s been super humid here, so my frosting was a little runny, though no one noticed but me.

If you don’t hear from me (but you probably will since I have a 3 day weekend to be able to bake), happy Memorial Day weekend! I wonder what I’ll have in store for you next time :)

Thanks for consuming!
<3 Bakerhi 

The Great Cupcake Protectors.

Recipe time! 
Cinnamon toast cupcakes with cinnamon toast crunch cream cheese frosting - adapted from Your cup of cake
Yields 24 cupcakes

What you’ll need:
(For the cupcakes)

• 1 ½ cups superfine sugar
• 3 cups self-rising flour
• 1 ½ tsps baking powder
• 1 ½ teaspoon cinnamon
• 3 eggs 
• 1/3 cup oil 
• ¾ cup buttermilk 
• 1 teaspoon vanilla extract 
• ¾ cup sour cream

(For the frosting)

• 1 8oz package of cream cheese
• 1 stick (1/2 cup) unsalted butter
• 3 cups of confectioners sugar
• 1 tsp vanilla extract
• 2/3 cup crushed (like, really finely crushed) cinnamon toast crunch

The How-to:

• Preheat your oven to 350 deg F
• Whisk the dry ingredients together in a small bowl!
• Mix the eggs, oil, buttermilk & vanilla together in a large bowl - once combined, add the sour cream.
• Mix the dry ingredients into the large bowl! 
• Scoop 2/3 full cups into a cupcake tray and bake for 15-18 minutes (17 was bueno for me) 
• For the frosting: Whip together the butter/cream cheese before adding anything else to make sure it’s smooth. Add the sugar and vanilla and mix until combined, then add the crushed cereal. Boom. Cinnamon sugary goodness.
  Add a few bites of cinnamon toast crunch to the top of your cupcakes for some extra pizzazz! Woop woop!

Until next time - Bakerhi signing off <3  

Remember those oreo cupcakes I talked about…? 
;) 

Pile of happy.

For the haters.
Happy stay-away-from-my-effing-chocolate day.