Wednesday, September 12, 2012

Snickerdoodle cupcakes

Last night, I had the itch to bake. I know, that isn't really a stretch for me, but oh well! My co-worker's last day is today, and I wanted to bring a little something to mark the day at work.

I've been borrowing quite a few cookbooks from the library recently; they're my version of eye candy (pardon the pun). One of the books currently in my hot little hands is a cupcake book by Martha Stewart. (OK, I don't know if she actually wrote it or if it is just something she staffed out, but it has her name on it.). It has quite a few recipes that I want to try, but decided on this as my maiden voyage and am really glad I did. It was easy, fast, and produced a tasty treat.

The recipe called for using seven-minute frosting, but because I made the cupcakes last night and was concerned the frosting wouldn't hold up, I just made a basic butter-based buttercream frosting; it worked out quite nicely, if I do say so myself. I also didn't do the exact frosting method that good ol' Martha called for; instead, I went for more of a flower than a dome of frosting, which looks prettier, if you ask me!

I halved the recipe and had plenty of cupcakes to share. I think I wound up with 18 or 19. The original recipe's yield is 28; they must use much bigger cupcake pans than I have. Regardless of how many you want to make, I have to give the recipe a big thumbs up. They are very yummy and seem to be a hit among my co-workers.

Snickerdoodle cupcake

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  • 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


  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. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), 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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