Thursday, April 28, 2011

snickerdoodle cupcakes.

Now that I'm off my no-sweets kick (yes, its FABULOUS!) I've been baking up a storm. Today's cupcake is an exact copy of the cookie- light and satisfying!

 Today's Cupcake: Snickerdoodle Cupcakes. 

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising) sifted. If you don't use self-rising, it will change the outcome.
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

For frosting ingredients and directions I used this frosting called "Seven Minute Frosting".
Compliments of Martha Stewart.

Preheat your oven to 350 degrees.
Line 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 the butter and sugar until pale and fluffy
Add eggs, one at a time, beating until each is incorporated
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 min.)  Cool completely before removing cupcakes.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.
For frosting:
Using a pastry bag fitted with a large plain tip, 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. 
ps. really loving the snickerdoodle taste? here is another recipe inspired by snickerdoodle cookies that looks like it tastes JUST as amazing! Can't wait to make this one!

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