Snickerdoodle Cupcakes

I've gotten myself into more than a few sticky situations - trying to recreate Martha Stewart recipes and crafts.  I specifically remember trying to make what seemed like a very simple bulletin board for my son's room from a project that I had seen on her website.  The instructions appeared to be very simple and somehow had me convinced that absolutely anyone with even an ounce of common sense could put this bulletin board together.  Apparently, I was NOT one of those people.  The first red flag went up when I took my bulletin board supplies to the checkout counter at Lowes - $40.00???  (And that was only the first of several trips!)  Ever the optimist, I was not about to give up on this idea so I brought my supplies home and got to work.  To make a long story short, Ben and I spent no less than 2 frustrating weeks putting together a VERY expensive bulletin board that only slightly resembled the one that I had seen on the website.

I've gotten myself into similar situations with Martha Stewart recipes as well - hard to find - expensive ingredients, terms that I had to look up and cookware that I had to relearn how to use. It's no wonder that I'm hesitant to use Martha Stewart recipes. I've learned my lesson the hard way that sometimes Martha Stewart  ideas can be way more trouble than they're worth.  When I came across this recipe for snickerdoodle cupcakes on her website, I was understandably hesitant.  They looked so good though and I found myself coming back to this recipe time and time again.   After reading through the recipe several times, I decided that I could simplify it to fit my needs.  Let's face it, I'm no Martha Stewart - but I can modify a recipe like the best of them.  

Snickerdoodle Cupcakes

Ingredients

• 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

 

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 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.

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.

Cool cupcakes on a wire rack.

Top each cupcake with a dollop of seven minute frosting.

To finish these Snickerdoodle cupcakes, I added a mini snickerdoodle cookie to the top of each one.  (Who needs Martha Stewart?) 

The cupcakes were a big hit.  I have renewed confidence that I CAN make a Martha Stewart recipe - with modifications.  Check out my recipe for Snickerdoodle cookies for a delicious garnish for these yummy cupcakes. 

Ciao!

Snickerdoodle Cupcakes

Ingredients

• 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.