“until you make peace with who you are, you'll never be content with the cupcakes you baked."
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| [via a farmgirl's dabbles] |
it's the time of year for baking now, right? i made my own version of these little guys a few years ago, just by adding cinnamon to regular vanilla cupcakes, but i'm betting these are loads better. despite the quirky name, snickerdoodles are one of my favorite cookies, and the cupcakes are pretty awesome too. if you try them, let me know what you think!!
for the cupcakes:
1-1/2 c. all-purpose flour
1-1/2 c. cake flour (not self- rising), sifted
1 T. baking powder
1/2 tsp. salt
1-1/2 T. cinnamon
1 c. unsalted butter, at room temperature
1-3/4 c. sugar
4 large eggs, at room temperature
2 tsp. vanilla
1-1/4 c. milk
for the cinnamon-sugar dusting:
1 tsp. cinnamon
2 T. sugar
Preheat oven to 350°. Line standard muffin tins with paper liners and set aside.
Sift together both flours, baking powder, salt, and cinnamon.
With an electric mixer on medium-high speed, cream the 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 the 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.
Mix together the 1 teaspoon cinnamon and 2 tablespoons sugar in a small bowl for dusting the frosting. Set aside.
Yield: about 28 regular size cupcakes
for the cream cheese frosting:
8 oz. cream cheese, at room temperature
1/2 c. unsalted butter, at room temperature
1 tsp. vanilla
1 tsp. cinnamon
3 c. powdered sugar, sifted
Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and cinnamon and beat just to combine.
Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.
Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting on each cupcake. Immediately finish by dusting the frosting with the cinnamon-sugar mixture.
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