Thursday, May 31, 2012

Snickerdoodle Cupcakes

While we were at the shore this past weekend, my friend Jess and her family (our family BFFs) joined us for a few days. We had a blast--their kids, our kids, sand, and water all made for a great time. Oh and there was something else there that made for an awesome time--snickerdoodle cupcakes. Jess made these from scratch and let me just tell ya...they were amazing. Just look at how purdy they were.


So I'm kinda cheating on this recipe, considering I didn't make these. (I ate them and took the pics--that's gotta count for something, right?) So today I'm sharing Jess's snickerdoodle cupcake recipe with you.


Snickerdoodle Cupcakes (adapted from this recipe)

Ingredients

Cupcake Batter:
1 1/2 c. flour
1 1/2 c. cake flour, sifted
1 Tbsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 sticks of butter, unsalted, softened
1 3/4 cups sugar
4 large eggs, at room temp.
2 tsp vanilla extract
1 1/4 cups milk

Cinnamon Buttercream Frosting
1 c butter, at room temp
4 3/4 c powdered sugar, sifted
3 to 4 Tbsp milk
2 tsp vanilla extract
1 tsp cinnamon
cinnamon for dusting

Directions

1. Preheat oven to 350 degrees. Prep 2-12 cupcake pans with cupcake liners.

2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.

3. Cream together butter and sugar till pale and fluffy.

4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.

5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do no overmix.

6. Divide the batter evenly into the cupcake tins, fill 3/4 full.

7. Bake for 18 to 20 min., rotate the cupcakes halfway between the baking process. Do a toothpick test--insert a toothpick and if it comes out clean, it's done.

8. Remove cupcakes from the oven onto a wire rack, let cool for 20 min. before removing cupcakes from pan.

Frosting:

9. With mixer on low speed, blend butter till fluffy, about 30 seconds.

10. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.

11. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.

12. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.

13. Dust the tops with cinnamon.

14. NOTE: YOU CAN ALSO ADD 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT FROSTING.


These cupcakes are so delicious--pretty sure I ate three of them while at the shore:/ Seriously, I told Jess that I think they're the best cupcakes I've ever had. They're a must-try. So go get your snickerdoodle on!

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3 comments:

  1. I don't think I've ever had snickerdoodle anything. But since the photos make the cupcakes look delicious, I might just have to try them.

    ReplyDelete
  2. Hello, I just found you today thanks to John & Sherry :) So I am browsing thru your posts and I just have to say I love your site. Love your humor and honesty, the great DIYs, and that you're Flyers fans!! Whoot!

    Anyway, just wanted to say that these cupcakes look fabulous & I cannot wait to try them. Thanks to you & Jess for the recipe!

    ReplyDelete
  3. What a delicious sounding cupcake!!! That frosting sounds wonderful!

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