Snickerdoodle Cupcakes

If you’ve followed my blog, you know that I have a special place in my foodie heart for anything snickerdoodle. The cookie, amazing. Snickerdoodle blondies, always a great hit. Snickerdoodle Krispie Treats, who knew? In fact, when we adopted Ted last December, the rescue had named him Snickerdoodle. We briefly considered keeping the name, but then figured that two guys with a dog named Snickerdoodle seemed a bit silly.

Every time I browse Martha Stewart’s cupcake cookbook, I always pause on the snickerdoodle cupcake recipe. And yet, I seem to end up baking another kind of cupcake.  That ended recently when I finally broke down and set out to bake these sweetly-cinnamon creations. One word of caution, the seven-minute frosting takes a bit of work on the stove with a candy thermometer. It’s a bit more work than traditional buttercream or cream cheese frosting. It’s totally worth it.

Snickerdoodle Cupcakes - Martha Stewart’s Cupcakes

Makes 28

For the cupcakes

  • 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 more for sprinkling
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for sprinkling
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk

 

For the seven-minute frosting

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cups water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale, light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down 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.

Divide batter evenly among cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester comes out clean, about 20 minutes. Transfer tins to racks to cool completely.

Make the frosting. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip candy thermometer to side of pan. Bring to boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as the sugar syrup reaches 23o degrees, remove from heat. With mixer on medium-low, pour syrup down the side of the bowl in a slow, steady stream. Raise speed to medium high; whisk until mixture is completely cool and stiff peaks form, about 7 minutes.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag with a large plain tip, pipe frosting on each cupcake. Using a small, fine-mesh sieve, dust frosting with cinnamon-sugar.

 

 

 

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About mike @ made by mike

Blogger. Baker. Picture Taker. I live near Akron, Ohio with my partner Greg, Ted the wonder dog, and a pantry full of flour and sugar.

Posted on October 14, 2012, in Food & Drink, Martha Stuff and tagged , , , , , , , . Bookmark the permalink. 10 Comments.

  1. The picture is right – YUM!!! I love snickerdoodles! Will have to make these soon! Thanks for posting the recipe and the fab pics. (Take that, writer’s block!).

  2. gorgeous! I do love the name Ted…I actually love any pets with a “person’s” name :) too cute!

  3. I’ve always loved Snickerdoodles. Haven’t had any in years!

  4. These look fantastic. Will definitely try.

  5. They look so pretty, so simple! Thanks for sharing the recipe! (And congrats on the writers block break!)

  6. These look amazing! I love the “yum” plate. The 7 min icing was one of my favs as a kid. I’ve made it several times using my mom’s recipe & I’vd never used a thermometer. It’s still a little more complicated than your average buttercream but oh-so-worth it. :)

  7. Just incredible. Am having a love affair with cinnamon so am adding these to my ‘must bake’ list.

  8. Your cupcakes look fantastic! I made these a few years ago and they are totally worth the all-day event that is their creation!

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