Saturday, October 5, 2013

Snickerdoodle Cupcakes

It's finally fall! Everybody seems to love fall, not only for the cooler weather (which I honestly could do without...give me a little heat any day!), but for the wonderful flavors that come only in this season. You know what I'm talking about- pumpkin, cinnamon, nutmeg, apple... need I say more?

I decided to ease myself into the fall season with a tasty Snickerdoodle Cupcake recipe. I simply altered the cinnamon cupcake recipe I used for the PiƱata Chocolate Churro Cupcakes. In order to make it more snickerdoodle-esque I subbed in cream of tartar.

At the end I was supposed to add a "light dusting" of cinnamon on top, but unfortunately that turned into a rather "generous" and uneven amount of cinnamon on top of the frosting so I decided to just mix the cinnamon into the frosting and then repipe it on. It seemed to work out well and was very delicious!

snickerdoodle cupcakes
Makes about 12 cupcakes

for the cupcake:
{recipe adapted from love and olive oil}

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup milk 
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
  2. In a large bowl, sift together flour, cornstarch, cream of tartar, baking soda, salt and cinnamon. Set aside.
  3. Combine milk and vinegar in a medium bowl and stir to combine. Whisk in sugar, oil and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until mostly smooth (there will still be some lumps). 
  4. Fill the liners with about 3 tablespoons of batter (just under 2/3 full). Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack to cool completely.
for the frosting:
{recipe slightly adapted from Martha Stewart}

  • 3/4 cup plus 1 tablespoon sugar
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 3 large egg whites, room temperature
  • 1 teaspoon cinnamon
  1. Combine 3/4 cup sugar with water and corn syrup in a small saucepan. Clip a candy thermometer to the side of the pan. Bring to a boil over medium heat, stirring occasionally  until sugar dissolves. Continue boiling, without stirring until syrup reaches 230°F.
  2. Meanwhile, in bowl of standing electric mixer fitted with whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running add remaining tablespoon of sugar, beating until combined.
  3. As soon as sugar syrup reaches 230°F, remove from heat. With mixer on medium-low speed pour syrup down side of bowl in slow, steady stream. Raise to medium-high speed and whisk until mixture is completely cool (test by touching bottom of bowl) and stiff (but not dry) peaks form, about 7 minutes. Whisk in cinnamon. Use immediately and pipe onto cooled cupcakes.

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