Thursday, March 31, 2011

Snickerdoodle Cupcakes

One of favorite cookies is snickerdoodles, so when I saw a snickerdoodle cupcake recipe, I knew I had to try it. The batter was delicious, but honestly, the cupcakes didn't do much for me, or Joe. We generally eat our cupcakes without icing, and these definitely needed the icing for extra sweetness. I used vanilla bean icing, and, well, see that post for how delicious it was! I was too lazy to take a photo, so just imagine.

Recipe from Annie's Eats, who obtained it from Martha Stewart's cupcake book.

Snickerdoodle Cupcakes
Yield: about 28 cupcakes

For the cupcakes:
1½ cups all-purpose flour - 6.38 ounces
1½ cups cake flour, sifted - 6 ounces
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar 12.25 ounces
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

Frost the cooled cupcakes as desired.


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