HOMEMADE FUNFETTI CUPCAKES WITH LOTS OF RAINBOW SPRINKLES AND A CREAMY MARSHMALLOW BUTTERCREAM! THIS IS A HIGH-ALTITUDE CAKE RECIPE WITH SEA-LEVEL INSTRUCTIONS INCLUDED!Continue reading “Funfetti Cupcakes with Marshmallow Buttercream”
I know that you’re probably over cookies right now after the holidays. You’re probably really over all of my cookie recipes.
And if you’re still doing well with your New Year’s resolution to work out and eat healthy, then you’re probably mad at me for rubbing these in your face.
I get it. I’m over cookies/shouldn’t be looking at pictures of cookies too, but for some reason that’s not stopping me.
They’re actually a copycat Swig recipe from Vintage Revivals. I’ve never actually been to Swig, which I’m sad about because they’re located in St. George which I used to pass by at least once a month when my family and I would go to our cabin. But if I ever end up in St. George again, I’ll stop by and give you an update. Mandi from Vintage Revivals claims that these are not only the best sugar cookies ever, but the best cookies ever in general.
And while I wouldn’t say they’re the best cookies I’ve ever had, I would agree that they’re pretty damn good. Plus my friends were obsessed with them soooo…
Anyways, sorry I haven’t posted in a week (or two or something). I’ve had food poisoning for the past few days, which makes me both repulsively nauseous and ravenously hungry, which seems contradicting, because it is.
Anyways, today I actually made myself get out of bed (I’ve been on a Friends Netflix marathon for 3 days since I’ve been sick) and organize my closet, run some errands, and clean my house, which makes me feel a little better about the Friends marathon.
Now that I’ve told you all about my gross sickness, here’s a delicious recipe!
I’m the best.
*Recipe slightly adapted from Vintage Revivals*
1 c. butter, softened
3/4 c. vegetable oil
1 1/4 c. sugar + 1/4 c. extra for top
3/4 c. powdered sugar
2 Tbs. water
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
5 1/2 c. flour
1/2 c. butter, softened
3/4 c. sour cream
1 1/2-2 c. powdered sugar
1/4 tsp. salt
1/4 c. milk
1 tsp. vanilla
Sprinkles (optional–I actually only used them for pictures)
Preheat oven to 350* F.
Cream together the butter, vegetable oil, sugars, water, eggs, and vanilla. Combine dry ingredients and add to wet ingredients in increments. Mix until well incorporated, but not overmixed. Roll into larger balls–about 2 inches.
Spread remaining sugar onto a plate. Using the bottom of a glass (I found the wine glass was best), press the bottom into the sugar, and use the bottom of the glass to flatten each cookie. If the sugar won’t stick at first, slightly dampen the bottom of your glass by rubbing water on with your finger.
Bake for about 8-10 minutes, or until the bottoms are slightly brown.
Meanwhile, for the frosting, cream the butter and sour cream until smooth. Add powdered sugar, salt, and vanilla until it is a thick frosting. Thin to desired consistency with milk.
Spread frosting on cooled cookies. Add sprinkles, if desired. Keep in fridge until ready to serve.
According to Vintage Revival’s instructions, the cookies should be cold while the frosting is room temp in order to get the real Swig experience. I wouldn’t know, but I’m sure it’s a good combo. Since I didn’t have time to frost cold cookies as my guests were coming in, I left them in the fridge and let them come slightly to room temp. I also added vanilla because I think every baked good should have vanilla in them.