Snickerdoodle Cupcakes

So every year my family and a bunch of our other family friends have a “Santa Brunch” at one of our local restaurants. We’ve been going there for forever since I can remember. The restaurant is decked out in Christmas decorations and they have the absolute best Mrs. Clause ever. This lady’s been doing it since I was a toddler and I swear she’s the real deal.

It was a really great afternoon, lots of good food and great friends. The only one missing was our puppy, Tory….

Again, she’s really not the sharpest crayon in the box. She knows that she’s not supposed to drag her bed out of her kennel (for some reason she always does that). The beds like 5 times her size and she drags it around like a toddler and his blankey.

So when we got home she had dragged it out of her kennel… around the corner… and was trying to pull this gigantic bed (about 3ft x 5ft) through a 1 1/2 foot gate door. Seriously. Like trying to hide it in our basement while we were gone. It was too cute! She just sat there in front of her mess wagging her tail.

But now for more important things! Like snickerdoodle cupcakes! I love this recipe because its such a fun update on a classic cookie. Everyone always bakes snickerdoodle cookies so I thought it’d be fun to try something new.

The cake is soft and moist with warm hints of cinnamon sugar. They’re topped with a light whipped sugar frosting and dusted in more cinnamon. Very pretty!

I made mini cupcakes in addition to the full sized and actually liked them better as the smaller version. Not only are smaller cupcakes better for get togethers when you have a couple different kinds of desserts available, they also let the pop of cinnamon shine when you just take a couple bites. I think the flavor got a little lost in the bigger version.

Also, don’t get intimated by the frosting! I used to get nervous whenever a recipe would call for using a ‘candy thermometer’. I always thought that it just made the recipe way too complicated. Just the opposite! This recipe is very quick and very simple. Just clip the thermometer to your pot and wait for the mixture to reach 230 degrees and then remove from heat. No worrying about keeping it at a constant temperature or having to work super quickly to not burn your ingredients. Very easy!

Snickerdoodle Cupcakes

Ingredients

  • 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
Frosting
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature
Preparation

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. Cream butter and sugar at medium-high speed 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.

4. 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.

5. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. 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.

 Frosting:

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Yields 28 regular cupcakes, or 64 mini cupcakes


Adapted from marthastewart.com

Comments

  1. Yum! I am always looking for new cupcake recipes. These could be next on my list.

  2. thats my favorite kind of icing.

  3. Hi Your pup is so cute, I just made snickerdoodle bread and it is excellent but I found out today that the cinnamon chips are only available at x-mas time here in Maine. Went to 3 stores. So I may try sending email to Hershey’s. Anyways, Your cupcakes look delish and I have made the icing and its my favorite. My recipe is a little different. Come visit sometime. and welcome to the neighbor hood……………….andi

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