Snickerdoodle Cupcakes

Snickerdoodle Cupcake

 

Ok…so that batch of snickerdoodle cookies made me crave some more cinnamon sugar love and I decided to go for snickerdoodle cupcakes as well. The hard thing with this recipe is to make sure that they don’t dry out or get too oily! This recipe was adapted from a Martha Stewart recipe and I am sure is all over the web as well!

This has also been a semi-stressful week at work, so why not reward ourselves with some delightful treats to bring everyone’s cheer up?!

Snickerdoodle Cupcakes

Yields about 30 cupcakes

Ingredients

Snickerdoodle Cupcake

  • 3 cups flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup butter, softened
  • 1 3/4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup milk

Frosting

  • 3/4 cups and 1 tablespoon sugar, separated
  • 1/3 cup water
  • 1 tablespoon corn syrup
  • 3 egg whites

Directions

Snickerdoodle Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Sift flour, baking powder, salt and cinnamon together; set aside

2. Beat butter in a stand mixer with paddle attachment or hand mixer

  • Add sugar and continue to beat until light and fluffy
  • Add eggs, one at a time. Scrape the bowl down after each addition and beat well
  • Add vanilla extract

3. Add the flour mixture and the milk to the butter mixture in 3 additions beginning and ending with the flour mix

4. Evenly distribute the batter into the  tins, filling each about 2/3  and smooth the tops. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.

5. Allow to cool before Frosting

Frosting (See FAQ page about Frosting tips and thermometers)

1. Place the water, sugar(3/4 cup) and corn syrup in a heavy bottomed saucepan over medium heat. Place a candy thermometer on the side and stir mixture until sugar is dissolved. Once dissolved, stop stirring and wait until mixture reaches 230°F

2. Place egg whites and 1 tablespoon of sugar in a stand mixture with a whisk attachment while sugar mixture is heating

  • Beat egg whites on medium high until soft peaks
  • Once sugar mixture reach 230°F, pour the mixture down the side of the bowl of the egg white in a stead stream while on medium low

3. Once all the sugar mixture is added to the egg whites, return speed to medium high and beat until the bowl is completely cool and stiff peaks form

  • Be patient with this, it will take some time, for me it took about 10 minutes

Frost those bad boys however you would like! Garnish with cinnamon sugar for some extra effect. One of the recipes I saw for these cupcakes called for a mini snickerdoodle cookie as a garnish. I mean, you have the recipe, it sounds great, give it a go 🙂

 

If you guys have trouble cleaning the saucepan, just add some water to the pan and let it boil. It will help out tons!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s