Baking: Snickerdoodle Cupcakes

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I get a yearly email asking to participate in a bake sale.  In previous years I’ve made different items (mostly sugar cookies), but this year I decided to make a favorite from the old blog. Figured they were popular before so I’d bring back an old favorite. 

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The old version of the cupcake – I had made with a smaller sized recipe and a honey cinnamon frosting.  This time around, I decided to go with Martha Stewart’s recipe and a cinnamon cream cheese frosting. Definitely had to top it off with a snickerdoodle cookie regardless.

Cinnamon is one of my favorite flavors out there so I definitely had to up the cinnamon content slightly in the cupcake recipe. Also wanted to include cinnamon in the frosting as well, but not as much – just a bit to enhance the flavors.

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Recipe:
(adapted from here and here)

Ingredients:
Cupcake
22 tablespoon + 2 teaspoon all-purpose flour
1 1/2 tablespoons of cornstarch
1/2 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 /2 cup (1 stick) unsalted butter, room temperature
7/8 cup sugar
2 eggs
1 teaspoon vanilla extract
5/8 cup milk

Frosting
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 teaspoons cinnamon
1 teaspoon vanilla extract
2 cups powdered sugar

Directions:
1. Preheat oven to 350 degrees. Line 2 cupcake tin with liners (I made about 16 of them).
2. In a medium bowl, sift together flour, corn starch, baking powder, salt, and cinnamon.
3. In a large bowl, cream butter and sugar until pale and fluffy. Add eggs, one at a time, until each is incorporated.  Beat in vanilla.
4. Reduce the speed to low. Add the flour mixture in three batches, alternating with milk. Beat until combined after each.
5. Portion approximately 3 tablespoons into the 16 liners.
6. Bake for about 20 minutes, rotating tins halfway through.
7. Cool completely before frosting. (Sometimes I put the tin into the fridge into cool quicker)
8. To make the frosting, mix the butter and cream cheese well. Add cinnamon and vanilla until well mixed. Include powdered sugar until the mixture is as stiff as needed to pipe.  I used approximately 2 cups of powdered sugar.
9. Decorate using half of a small snickerdoodle cookie.

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