Chocolate Easter cupcakes
Get the kids helping out in the kitchen to decorate these sweet Easter cupcakes. Choose from bunnies, chicks and sheep – they're all equally delicious
Snickerdoodles
Serves 18
Easy
Prep:
Cook:
plus cooling
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Skip to ingredients
- 200g unsalted buttersoftened
- 150g caster sugar
- 50g light brown soft sugar
- 2 tsp vanilla bean paste
- 300g plain flour
- 1½ tsp cream of tartar
- 1 tsp bicarbonate of soda
- 3 tbsp milk
For the topping
- 3 tbsp caster sugar
- 1 tbsp ground cinnamon
Nutrition: Per serving
- kcal205
- fat10g
- saturates6g
- carbs28g
- sugars15g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
step 2
Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
step 3
For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
step 4
Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.
