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
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.