Monday, October 11, 2010

Snickerdoodle Cupcakes

I'm on a total cupcake kick. I got the Martha Stewart Cupcakes book recently and was totally hooked. If you love to bake, this is a must have for your cookbook collection. I judge a cookbook by how many recipes I actually use out of it. So far, every recipe has turned out wonderfully. I keep going back to it.

Cupcakes are generally great because they are small and there's really no guessing on the portion size.

The book also has some great recipes for icings. I'm not big on icing or frosting on cakes. I like a nice glaze, but for me...the best part is the cake. The less sugary frosting, the more cake I get to eat. The exception being Costco Cakes: white cake, cream cheese icing, with cheesecake filling...and it has to be cold.

There is a great blog featuring the Martha Stewart Cupcakes. This month, the group made Snickerdoodle Cupcakes.

My little Fabulista (formerly The Terrorist, but she's turning 4 and isn't so terrorizing anymore), has started referring to herself as Little Chef and me as Big Chef. She wanted to help me bake cupcakes. How could I say no to this face?




She loved helping me scrape down the sides as we mixed. I try to give her all sorts of jobs that are kid friendly but can't mess up the finished product. Also important to remember to have things pre-measured so you don't end up with too much...say salt...or mixing up the amount of baking soda vs baking powder...or forget how much flour you've added already. Not that any of that has happened to me (recently)!




Of course one of the best parts about baking with mom...Eating the beaters.



As I said before, I'm not a big frosting person. Leelee made cupcakes a few days before. We were out of frosting and she made the fluffy vanilla frosting from Martha's book. This keeps pretty well in the fridge and after a few days, is the same consistency as frosting in a can. According to Martha, one batch of frosting is enough for one batch of her cupcakes. For our family, it's enough for 3 batches. We just reused that frosting for this recipe. Even tho it wasn't the light and fluffy variety that is suggested for the snickerdoodle cupcakes, it was still delicious!




Martha Stewart's Snickerdoodle Cupcakes


Makes 28

  • 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 for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • Seven-Minute Frosting

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of 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.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure 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 temperature until ready to serve.



8 comments:

  1. Don't you love mother-daughter baking days? I love the beater-licking photo!

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  2. Your daughter is adorable. I also made fluffy white frosting and thought it worked well.

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  3. They look great! And it looks like your daughter had a great time helping. My daughters both love to help bake, too, especially when it comes time to "clean" the beaters and bowl!

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  4. How fun to bake with your daughter! I have great memories of baking with my son! This was a great recipe.

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  5. My idea of Snickerdoodle Cupcakes is a nice yellow cake mix with a heaping teaspoon of strong cinnamon sugar sprinkled over the batter before you place them in the oven. Try it next time you need a cake but have no frosting ingredients. It makes a nice light cupcake and doesn't need any frosting. This is a throwback to the unfrosted cinnamon sugar sprinkled cake they used to serve in my high school cafeteria in the 70's.

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  6. What a sweet little helper you have!

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  7. Thanks for baking along with us this month!

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Thanks and have a great day!