I am not one to buy a lot of cookbooks.  I tend to get most of my recipes online, usually something that I saw someone make on the Food Network.  But on this day I had a gift card and I found myself in the cookbook section of Barnes and Noble.  I kept coming back to this book.  It was the Snickerdoodle Cupcake recipe that did it.  A hybrid of my beloved Snickerdoodle cookie and a cupcake.  Heaven.  I bought the book and went home and climbed into bed that night and read it cover to cover.  They all looked so good that I could pull a Julie Powell and bake everyone of these little babies in the next year.  My thighs would not be happy about that but I bet it would be fun.  To make these I enlisted the help of my two sous chefs.  I really do love cooking with my kids.  Do they make a mess?  Yes.  Does the flour make it in the bowl every time?  No.  But look at the smiles on their faces using the hand mixer.  For the 10 minutes that it took to make these, they did not fight once.  That is a successful afternoon in my book.

For the cupcakes:
1 1/2 cups all purpose flour
1 1/2 cake flour (not self rising)
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablesppon ground cinnamon plus 1/2 teaspoon for dusting
2 sticks butter, room temperature
1 3/4 cups sugar plus 2 Tablespoons for dusting
4 large eggs, room temperature
2 teaspoons vanilla
1 1/4 cups milk
For frosting:

1 1/2 cups plus 2 Tablespoons sugar
2/3 cup water
2 Tablespoons light corn syrup
6 large egg whites at room temperature
1 teaspoon vanilla

In a bowl, whisk together both flours, salt, baking powder and 1 Tablespoon cinnamon.

Cream butter and sugar together until pale and fluffy.  Add eggs one at a time beating until each is incorporated scraping sides of bowl as needed. Add vanilla.

Reduce speed to low.  Add flour mixture in three batches alternating with two additions of milk and beating until combined after each.

Put batter in lined muffin tins filling each 3/4 full.  Put in a preheated 350 degree oven for about 20 minutes.  Rotate pan once during cooking.

Let cool completely.  (These can be stored for 2 days at room temperature or frozen for 2 months in an airtight container.)

Start on the frosting.  Put 1 1/2 cups sugar, corn syrup and water in a small saucepan.  Clip a candy thermometer (you really do need one of these, it is the only way to tell for sure if your syrup is ready) to the side of the pan bring to a boil over medium heat, stirring occasionally until sugar dissolves.  Continue boiling without stirring until syrup reaches 230 degrees.

Meanwhile, whisk egg whites on medium high speed until soft peaks form.

With mixture running add 2 Tablespoons sugar beating to combine.  As soon as syrup reaches 230 degrees remove from heat.  With mixture on medium low speed pour sugar mixture down the side of the bowl in a slow steady stream.  Raise speed to medium high and whip until mixture is completely cool and stiff peaks form.  Add vanilla.  Whisk 7 minutes or until bowl is cool.  Use immediately.  At this point you could just frost the cupcakes and call it a day.  Martha put hers in a piping bag fitted with a large plain tip (Ateco #809or Wilton 1A) but I only had a large star tip.  Whatever works.  Combine the remaining sugar and cinnamon and sieve through a fine sieve to dust the top.

These cupcakes were delicious and a very enjoyable way to spend an afternoon with my babes.  Make these and share them with a friend.

Snickerdoodle Cupcakes
 
Ingredients
  • For the cupcakes:
  • 1½ cups all purpose flour
  • 1½ cake flour (not self rising)
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 Tablesppon ground cinnamon plus ½ teaspoon for dusting
  • 2 sticks butter, room temperature
  • 1¾ cups sugar plus 2 Tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1¼ cups milk
  • For frosting:
  • 1½ cups plus 2 Tablespoons sugar
  • ⅔ cup water
  • 2 Tablespoons light corn syrup
  • 6 large egg whites at room temperature
  • 1 teaspoon vanilla
Instructions
  1. In a bowl, whisk together both flours, salt, baking powder and 1 Tablespoon cinnamon.
  2. Cream butter and sugar together until pale and fluffy. Add eggs one at a time beating until each is incorporated scraping sides of bowl as needed. Add vanilla.
  3. Reduce speed to low. Add flour mixture in three batches alternating with two additions of milk and beating until combined after each.
  4. Put batter in lined muffin tins filling each ¾ full. Put in a preheated 350 degree oven for about 20 minutes. Rotate pan once during cooking.
  5. Let cool completely. (These can be stored for 2 days at room temperature or frozen for 2 months in an airtight container.)
  6. Start on the frosting. Put 1½ cups sugar, corn syrup and water in a small saucepan. Clip a candy thermometer (you really do need one of these, it is the only way to tell for sure if your syrup is ready) to the side of the pan bring to a boil over medium heat, stirring occasionally until sugar dissolves. Continue boiling without stirring until syrup reaches 230 degrees.
  7. Meanwhile, whisk egg whites on medium high speed until soft peaks form.
  8. With mixture running add 2 Tablespoons sugar beating to combine. As soon as syrup reaches 230 degrees remove from heat. With mixture on medium low speed pour sugar mixture down the side of the bowl in a slow steady stream. Raise speed to medium high and whip until mixture is completely cool and stiff peaks form. Add vanilla. Whisk 7 minutes or until bowl is cool. Use immediately. At this point you could just frost the cupcakes and call it a day. Martha put hers in a piping bag fitted with a large plain tip (Ateco #809or Wilton 1A) but I only had a large star tip. Whatever works. Combine the remaining sugar and cinnamon and sieve through a fine sieve to dust the top.
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