Snickerdoodle Cupcakes!

taken from Martha Stewart's Cupcakes

guest post from IN Baker!

1 ½ cups all-purpose flour

1 ½ cups cake flour (not self-raising), sifted

1 tbsp baking powder

½ tsp salt

1 tbsp ground cinnamon, plus ½ tsp for dusting

1 cup (2 sticks) unsalted butter, room temp

1 ¾ cups sugar, plus 2 tbsp for dusting

4 large eggs, room temp

2 tsp pure vanilla extract

1 ¼ cups milk

1. Pre-heat oven to 350*F (180*C)
2. Sift together both flours, baking powder, salt and 1 tbsp cinnamon
3. Cream butter and sugar until pale and fluffy.
4. Add Eggs one at a time and beat in vanilla
5. Reduce speed and add flour mixture in three batches, alternating with 2 batches of milk, beat until combined after each
6. Fill your lined muffin tins ¾ full, bake, rotating tins halfway through, until a cake tester (toothpick) comes out clean about 20 minutes.
7. Transfer tins to wire rack and cool completely before removing cupcakes. They can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

Seven-Minute Frosting

1 ½ cups plus 2 tbsp sugar

2/3 cup water

2 tbsp light corn syrup

6 large egg whites, room temp

1. Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230*F.
2. Meanwhile whisk egg whites (medium-high speed) until soft peaks form. While whisking, add remaining 2 tbsp of sugar, beating to combine.
3. As soon as sugar syrup reaches 230*F, remove from heat. With mixer on medium-low speed, pour syrup down side of the bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool, (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately (frosting will harden quickly have your piping bag ready!!)

To finish off your cupcakes combine your remaining ½ tsp cinnamon and 2 tbsp sugar (from cupcake ingredients) Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake: hold bag over cupcake with tip just above top, 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 temp until ready to serve.

soft peaks forming the right way!

finished frosting!

soft peaks not forming

bad frosting *

*When making the seven minute frosting I got a tiny tiny bit of egg yolk in the mix. Not a good thing! The frosting wouldn't form at all.

My kids love Snickerdoodles aka Stinkerdoodles so when I got Martha Stewart's Cupcakes and saw this recipe I just had to make them!! ~IN Baker

looks just like in the book!

shared on Hooiser Homemade (button on side bar)