Pretty in pink, sugar cookie cupcakes

I love iced cookies, they look so pretty, almost too pretty to eat. When i had some time on my hands i decided to whip up a batch of cookies and royal icing and get going... I decided i was gonna use my new cup cake cookie cutters and decided on white and pink for the icing colors.

For the cookie recipe i decided on 'Spice brown sugar cut-out cookies, you are free to use any cut out cookie recipe like. This recipe was good choice as the cookies didn't turn out too sweet since i was going to ice them generously with royal icing.

Spiced Brown Sugar Cut-Out Cookies

Source: annie's eats blog

Ingredients:

3 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground ginger

1/8 tsp. grated nutmeg

1/8 tsp. allspice

½ cup sugar

½ cup light brown sugar, packed

16 tbsp. (2 sticks) unsalted butter, at room temperature

1 large egg

1 tsp. vanilla extract

Directions:

Combine the flour, baking powder, salt and spices in a medium bowl; whisk to blend.  In the bowl of an electric mixer, combine the sugar, brown sugar and butter.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Form the dough into a disk and wrap tightly in plastic wrap.  Chill until firm, at least 30-60 minutes.  

When ready to bake, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  On a lightly floured surface, roll the dough out to about ¼-inch thickness.  Use cookie cutters to form desired shapes and transfer to the prepared baking sheets.  

Bake 10-12 minutes.  Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

Royal Icing
Ingredients:4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Food coloring, to tint icing if desired

Tools:
Piping bag(s)
Squeeze bottles
Toothpicks

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping. 
At this point if you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.
 (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. 
If you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.(I used liquid food coloring with no problems at all as i only needed a drop of it to color my icing).Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.