Free Range Nurse

Cooking therapy from a former travel nurse

Snickerdoodle Cupcakes March 13, 2010

Filed under: dessert — freerangenurse @ 9:20 am

What’s not to love about a snickerdoodle cookie?  Especially one warm and just out of the oven.  I might be biased because I love cinnamon, but when I saw this recipe in Martha Stewart Cupcakes book, I just couldn’t wait to try it!  It is everything a good snickerdoodle should be – soft, sweet without being overly so, with a warm cinnamon taste.  Delicious!  I had two the first night and could have kept going, but decided I better exercise a little self control. Then I decided I should exercise, so I did two sit ups.  I’m sure that cancelled it out.

You’ll need a candy thermometer for the icing, and a stand mixer will definitely make the job much easier, but otherwise, standard kitchen equipment is all you need.  The recipe makes 28 standard size cupcakes, but I made Texas size cupcakes, so it only made 18.  The icing, on the other hand, could be halved.  I had lots left over and thought I put a pretty generous dollop on each.  It is sweet and soft and doesn’t have that in your face gritty sugar taste that buttercream has.  It was perfect.  As perfect as any Martha Stewart recipe, would you imagine it any other way?  It might be my new favorite cupcake!

Snickerdoodle Cupcakes

Recipe by Martha Stewart

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup unsalted butter (two sticks)
  • 1 3/4 cups sugar
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • Seven-minute frosting (recipe to follow)

Preheat the oven to 350 degrees F.  Line standard 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 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 the speed to low.  Add flour mixture in two to 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.  I use a large ice cream scoop to ensure equal cupcakes.  Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months (like anyone could resist them for two months!), in an airtight container.

To finish, combine 1/2 tsp cinnamon and 2 tablespoons sugar.  Using a pastry bag fitted with a large, plain tip, pipe frosting on each cupcake.  If you don’t have a pastry bag, you could use a sturdy (freezer style) Ziploc bag with one corner snipped off.  To achieve the onion dome effect, hold the piping tip just over the center of the cupcake and squeeze to create the dome, then release pressure and pull up to form a peak.  Sprinkle cinnamon-sugar over the top.  The cupcakes are best the day they are made, so invite some friends over (or don’t) and enjoy!  (Those that have made it to day two are doing just fine at room temperature in an airtight container.

Seven Minute Frosting

Ingredients:

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

Combine 1 1/2 cups sugar with the 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 degrees F.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  WIth mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees F, remove from heat.  WIth mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.  Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.  Use immediately or it will start to harden.

You can even take a kitchen torch to it for a toasted marshmallow effect (see below) just try not to set the liner on fire (see below).

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One Response to “Snickerdoodle Cupcakes”

  1. How tall and mighty does that gorgeous peak of meringue look! I’m definitely trying out this recipe. I love staring at all e photos she has in the book!


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