{"id":1728,"date":"2016-10-18T11:11:22","date_gmt":"2016-10-18T15:11:22","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1728"},"modified":"2016-10-18T11:11:22","modified_gmt":"2016-10-18T15:11:22","slug":"colombiaelquebradon-snickerdoodlecupcakes","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/10\/18\/colombiaelquebradon-snickerdoodlecupcakes\/","title":{"rendered":"Colombia El Quebrad\u00f3n with snickerdoodle cupcakes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1731\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick1.jpg\" alt=\" Colombia El Quebrad\u00f3n with snickerdoodle cupcakes\" width=\"800\" height=\"527\" \/><\/p>\n<p>With the holidays approaching, the amount of baking I do drastically increases. I love baking treats and bringing them into my store! A few years ago I discovered that you can bake directly in to sample cups, so doing this is a staple once the red cups come out. There is nothing more adorable than a peppermint mocha cupcake baked into a red sample cup. I am getting a little ahead of myself. While I was in Sacramento, we had extra sample cups. The baristas gave them to me, and you know I brought them all the way back to Michigan with a project in mind. Reserve cupcake pairing. So here it is;\u00a0Colombia El Quebrad\u00f3n with snickerdoodle cupcakes!<\/p>\n<p><!--more--><\/p>\n<p>Fun fact. Did you know that\u00a0Quebrad\u00f3n means \u201crough or hilly terrain\u201d?\u00a0Colombia El Quebrad\u00f3n comes from the Huila region of Colombia. Rugged mountains and beautiful views combined with high altitude and volcanic soil\u00a0bring us a coffee rich in character. This has become one of my favorite reserves over the past few months. I just can&#8217;t get over that brown sugar sweetness this coffee has. Previously I had paired this coffee with strawberries and snickerdoodles, but this time I really just wanted to focus on the brown sugar notes.<\/p>\n<div id=\"attachment_1739\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1739\" class=\"size-full wp-image-1739\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick3.jpg\" alt=\"Colombia El Quebrad\u00f3n with snickerdoodle cupcakes\" width=\"800\" height=\"549\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick3.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick3-300x206.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick3-768x527.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-1739\" class=\"wp-caption-text\">COLOMBIA EL QUEBRAD\u00d3N WITH SNICKERDOODLE CUPCAKES<\/p><\/div>\n<p>Baking in to sample cups is exactly the same as baking into a cupcake liner. I actually put the sample cups in each cavity of a cupcake pan, fill the cup up about half way (generally 3 tablespoons) and bake as normal.To remove the cupcake, gently loosen the edges with a knife and pop out, or just eat them with a fork, or with your hands \ud83d\ude42<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick1.jpg\" \/>\n<div class=\"item ERName\">Snickerdoodle cupcakes<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">[u]Cupcakes[\/u]<\/li>\n<li class=\"ingredient\">1 \u00bd cup all purpose flour<\/li>\n<li class=\"ingredient\">1 teaspoon baking powder<\/li>\n<li class=\"ingredient\">\u00bc teaspoon salt<\/li>\n<li class=\"ingredient\">\u00bd teaspoon cinnamon<\/li>\n<li class=\"ingredient\">\u00bd cup butter, room temperature<\/li>\n<li class=\"ingredient\">1 \u00bc cup sugar<\/li>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">1 teaspoon vanilla extract<\/li>\n<li class=\"ingredient\">\u00be cup whole milk[br]<\/li>\n<li class=\"ingredient\">[u]Cinnamon Sugar topping[\/u]<\/li>\n<li class=\"ingredient\">3 tablespoons ground cinnamon<\/li>\n<li class=\"ingredient\">3 tablespoons sugar<\/li>\n<li class=\"ingredient\">[u]Cinnamon buttercream[\/u]<\/li>\n<li class=\"ingredient\">1 stick butter, room temperature<\/li>\n<li class=\"ingredient\">3 cups powdered sugar<\/li>\n<li class=\"ingredient\">\u00bd teaspoon vanilla extract<\/li>\n<li class=\"ingredient\">1 teaspoon ground cinnamon<\/li>\n<li class=\"ingredient\">3 Tablespoons half and half<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 degrees.<\/li>\n<li class=\"instruction\">Sift together flour, baking powder, salt and cinnamon.<\/li>\n<li class=\"instruction\">In a separate bowl, beat sugar and cooled butter until light and fluffy. Then add eggs, vanilla extract and milk. Mix until well blended.<\/li>\n<li class=\"instruction\">Combine dry and wet ingredients and mix until smooth.<\/li>\n<li class=\"instruction\">Spoon into cupcake liners or sample cups. Spring a generous amount of the cinnamon sugar on top. Bake for 20-24 minutes, or until a toothpick comes out clean. Let cupcakes cool completely before frosting<\/li>\n<li class=\"instruction\">To make the buttercream. In a stand mixer beat butter until light and fluffy. Add powdered sugar and beat for 4-5 minutes. Add vanilla extract and ground cinnamon. Add half and half until the desired consistency is reached.<\/li>\n<li class=\"instruction\">Once the cupcakes are frosted, use any remaining cinnamon sugar topping to sprinkle on top.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1743\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1743\" class=\"size-full wp-image-1743\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick4.jpg\" alt=\"snickerdoodle cupcakes &amp; cosmo\" width=\"800\" height=\"381\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick4.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick4-300x143.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick4-768x366.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-1743\" class=\"wp-caption-text\">snickerdoodle cupcakes &amp; cosmo<\/p><\/div>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1737\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1737\" class=\"size-full wp-image-1737\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick2.jpg\" alt=\"Starbucks Reserve wallpaper\" width=\"800\" height=\"262\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick2.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick2-300x98.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/10\/tmb_snick2-768x252.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-1737\" class=\"wp-caption-text\">Starbucks Reserve wallpaper<\/p><\/div>\n<p>One of my favorite places to shoot photographs\u00a0for this blog is in my office. I dedicated one entire wall as my &#8216;reserve wall&#8217;. I collected basket signs from the Reserve launch since the program started. I&#8217;m no longer in a reserve store, but I have managed to collect 60 tiles from friends as well. It&#8217;s a vibrant wall that really makes my office a happy place.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the holidays approaching, the amount of baking I do drastically increases. I love baking treats and bringing them into my store! A few years ago I discovered that you can bake directly in to sample cups, so doing this is a staple once the red cups come out. There is nothing more adorable than&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2016\/10\/18\/colombiaelquebradon-snickerdoodlecupcakes\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30,110],"tags":[152],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Colombia El Quebrad\u00f3n with snickerdoodle cupcakes - the modern barista<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/themodernbarista.com\/index.php\/2016\/10\/18\/colombiaelquebradon-snickerdoodlecupcakes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Colombia El Quebrad\u00f3n with snickerdoodle cupcakes - the modern barista\" \/>\n<meta property=\"og:description\" content=\"With the holidays approaching, the amount of baking I do drastically increases. 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