Saturday, October 30, 2010

Snickerdoodle Cupcakes

Apparently I am on a cupcake kick, so here are the third cupcakes I have tried. I had trouble with this recipe because I decided I didn't really need to follow directions. MAKE SURE with the frosting that you mix it over boiling water. My husband warned me not to skip this step, but I did it anyway. I eventually had to put my frosting over the boiling water, but because I waited, it turned out grainy.... Here is my product and the recipe! I foudn this recipe at Flour & Sugar Tested Recipe.


Recipe yields 28 standard cupcakes

Cupcakes:

• 1 1/2 c. all-purpose flour

• 1 1/2 c. cake flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1 tbsp. ground cinnamon, plus 1/2 teaspoon for dusting*

• 1 c. unsalted butter, room temperature

• 1 3/4 c. sugar, plus 2 tablespoons for dusting*

• 4 large eggs, room temperature

• 2 tsp. pure vanilla extract

• 1 1/4 c. 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.*

7 minute frosting (or 10-12 min):

• 2 large egg whites

• 1 1/2 c. sugar

• 2 t. light corn syrup

• 1/4 t. cream of tartar*

• 1/2 tsp. vanilla

1. Combine egg whites, sugar, corn syrup, cream of tartar, and 5 tbsp. of cool water in a heat proof bowl set over the top of a pan of boiling water.

2. Using handheld mixer, beat on low 4 mins. Beat on high 3 mins until soft peaks form. Remove from heat, add vanilla and beat for additional 3-5 mins...therefore 10-12 min frosting. Decorate cupcakes immediately



16 comments:

  1. Sexy Nerd loooooves snickerdoodles. I'm going to have to give this recipe a try :)

    Happy Halloween!

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  2. Yummy looking cupcakes!
    Just wanted to let you know I featured your wine bottle lights on my Round Tuit post this week!

    http://jembellish.blogspot.com/2010/11/round-tuit-21.html

    Thanks so much for linking this great project up!
    Hope you have a fabulous week!

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  3. Yum! Those look good! I make cupcake wrappers--I thought I'd mention it since you're on a cupcake kick! :-) check them out here:
    www.homeandholidaykeepsakes.blogspot.com
    I'm following!
    Have a great day!

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  4. Oh my yum! They look (and sound) delicious!!!

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  5. These look great! I am looking forward to giving this recipe a try!

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  6. Oh...these look amazingly good. Thank you for sharing!

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  7. Mmmmm, looks delicious! Thanks for sharing :]

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  8. You have a very cute blog and these snickerdoodle cupcakes to so yummy! Thanks for sharing! If you have a moment check out my blog at loveoursimplelife.blogspot.com

    xoxo
    Kelli
    loveoursimplelife.blogspot.com

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  9. I'm your newest happy follower. http://moogieland.blogspot.com/

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  10. Oh these are so perfect for this month of holidays!!
    U have a lovely blog here!

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  11. I so love snickerdoodles & will be giving this a try! Yummy ..can't wait. Thanks so much for this.
    I hit the follow button! Eagerly awaiting more good stuff from you!

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  12. Oh yum those look really good! Thanks for linking up to A Crafty Creative Christmas Link up!
    Heather

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  13. Hi
    Just wanted to let you know that I “ Featured” you on Santa’s Gift Shoppe Blog Hop today for your great project & inspiration! Be sure to grab the “I was featured” on Santa’s Gift Shoppe Button/Code for your sidebar! You deserve it! Thanks so much..If you’re not a follower already we’d love for you to join us...
    Barb

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  14. Hi Michelle
    I am so sorry..Your cupcake is gone on the featured list. For some reason I went to put a link with your photo & everything dissappeared.
    I had problems with my blogger after that so you were featured til I couldn't get the photo back..anyway I thought your blog looked familar when I came here & find that I just love your things I guess. I think I featured you last week as well. Anyway sorry for the problem & glad you became a follower...Barb

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  15. I can't wait to try these cupcakes. I love the cookies so the cupcakes have to be amazing.

    I would love to have you to link up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/11/clever-chicks-blog-hop-59-with-egg.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.the-chicken-chick.com/

    ReplyDelete