Snickerdoodle Cupcakes

I had a staff meeting last week and it was the first time I was meeting some of the team members, so what better way to win them all over than by baking cupcakes! I was torn between three different choices: roasted banana cupcakes, strawberry cupcakes or snickerdoodle cupcakes. I couldn't decide because they all sounded so good so I had my mom decide for me and she opted for the snickerdoodles.

The cake on this literally does taste like a snickerdoodle cookie, its delightful. And then the frosting on top is so light and airy, its the perfect pairing. But beware, the frosting is a little bit sticky and can make a mess while frosting the cupcakes. And this task needs to be done as soon as the frosting is ready otherwise it will start to set up. I forgot to take a picture of the cupcakes so the picture you're seeing here is from Martha's website, I ended up frosting mine with just a knife instead of piping it because I can't seem to find some of my piping tips. But regardless, I'm sure the cupcake tastes the same no matter how its frosted.

Snickerdoodle 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 tsp 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

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 center 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.

Seven Minute Frosting:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature

1. Combine 1 1/2 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 degrees.

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

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium low speed, pour syrup down side of 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.

Just a word of advice, if your boyfriend is in the next room watching a game on TV, it may not be the best time to make this frosting as it is a really obnoxious process. The mixer is beating for the entire 7 minutes, and its kind of loud. Oopsie...

Bon Appetit!

Victoria