Saturday, October 5, 2013

Snickerdoodle Cupcakes

I'm convinced everyone loves snickerdoodles, so when I was tasked to make cupcakes for a fundraising event I decided to pair this cake recipe with a modified version of my spiced buttercream. Perfection.
yield: 30 cupcakes

for cupcakes
2C all-purpose flour
1C cake flour
1 tbs baking powder
1 tsp salt
1 tbs cinnamon
1C (2 sticks) butter, room temperature
1.75C sugar
4 eggs, room temperature
2 tsp vanilla extract
1.25C milk

for buttercream
1C butter (2 sticks), room temperature
3.5C powdered sugar
1 tsp heavy cream
1 tsp vanilla extract
1/8 tsp salt
1.5 tsp cinnamon

  1. for cupcakes: Preheat oven to 350°F.
  2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
  3. In a small bowl, combine flours, baking powder, salt, and cinnamon.
  4. In a large bowl or bowl of a stand mixers, beat butter and sugar on medium-high speed 3 minutes.
  5. Add eggs one at a time, mixing well after each addition.
  6. Add vanilla until combined.
  7. With mixer on low speed, slowly add half of the flour mixture.
  8. Add milk until well combined.
  9. Slowly add remaining flour mixture.
  10. Scrape down sides of the bowl and mix until just combined.
  11. Fill cupcake liners about 2/3 full.
  12. Bake 18-20 minutes, until toothpick comes out clean.
  13. Let cool slightly before removing from pan.
  14. Cool cupcakes completely.
  15. for buttercream: Cream butter on high speed for 5 minutes.
  16. Add vanilla and heavy cream, mix until combined.
  17. With mixer on low speed, slowly add powdered sugar.
  18. Add salt and cinnamon.
  19. Beat on medium-high speed for 5 minutes.
  20. Pipe or spread onto cooled cupcakes.
  21. Enjoy!

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