SUGAR CUP RECIPES

Steps:

• Preheat the oven to 375°.
• In a large bowl, using an electric mixer, mix the butter, cream cheese, and sugar on medium-high until smooth and pale, about 4 minutes. Add the egg, vanilla, and almond extract, if using. Mix until well combined.
• In another large bowl, mix the flour, cornstarch, baking soda, salt, and baking powder.
• Add the dry ingredients to the butter mixture in three additions. Mix slowly until barely combined.
• Spray a mini muffin pan with cooking spray (or grease with butter). Pinch off about 2 teaspoons of cookie dough. Roll into 1-inch balls, then press into cups of the muffin tin, making sure the dough goes up the sides.
• Bake until light golden brown, 10 to 12 minutes. Let the cookies cool in the pan for about 10 minutes, then transfer to a wire rack and repeat with the remaining dough.
• For the marshmallow buttercream, in a large bowl, using an electric mixer, mix the butter, confectioners’ sugar, and milk on medium-high until fluffy, about 4 minutes. Add the marshmallow cream. Mix until combined, about 2 minutes more. Mix in the vanilla.
• Pipe or spoon the buttercream into the cookie cups. Decorate with the sprinkles or crushed peppermint candies. 

Steps:

• Coat 1 3/4-inch muffin cups with cooking spray. In a large bowl beat butter with a mixer on medium 30 seconds. Beat in sugar, baking powder, and salt, scraping bowl as needed. Beat in eggs, vanilla, and, if desired, orange zest. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough 30 minutes or until easy to handle.
• Preheat oven to 350°F. Shape dough into 1 1/4-inch balls. Press dough balls into bottom and up sides of prepared muffin cups.
• Bake 10 to 12 minutes or until edges are lightly browned. Repress the centers with the rounded side of a measuring spoon. Let cool in pans 5 minutes. Remove cups from pans and cool completely on wire racks. Add desired fillings.