Wednesday, July 29, 2009

Snickerdoodle Cupcakes

My favorite cookies ever were snickerdoodles. Since my mom worked a lot when I was little, she would take Pillsbury slice and bake sugar cookies and dip them into a combination of cinnamon and sugar to create my favorite cookies. When I was reading Martha Stewart’s Cupcake book and found this recipe I knew I had to make them.

And let me tell you…They were everything I was expecting and then some! These cupcakes are highly recommended but I would cut the recipe in half because I ended up with 35 cupcakes and they don’t last too long.

I frosted mine the night before and brought them to work the next day and the guys FLIPPED over them…so I think that if you do frost them prior to serving you will be okay but not too much ahead …they were not as good two days later ☹

I was originally not planning on posting these so I did not take step by step pictures but I plan to do so next time…

Recipe from Martha Stewart Cupcakes or online at

Things You’ll Need:
For Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

For frosting (seven minute frosting):
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

(I did not have cake flour in my house so what I did is took two tablespoons of cornstarch into a one cup measurement cup and one tablespoon of cornstarch to a ½ cup measurement cup and then filled the rest with flour…and it worked PERFECTLY)

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers
4. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla..
5. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip to pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

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