Sunday, June 21, 2009

Snickerdoodle Cupcakes

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I've been spending most of my time on my professional life (aka "the day job") during the last few weeks. The project will be completed within the next few days and I hope to be back to my baking and blogging life very soon after that. I did have time to make cupcakes for a baby shower recently. I made four varieties for the shower. Three were tried and true, but this fourth one, the snickerdoodle cupcake, was a new recipe I created.

It's a cinnamon cupcake topped with a cinnamon-sugar crackle. The cinnamon-sugar mixture is sprinkled on top of the cupcake batter before they go into the oven and it bakes into a crispy, crackly, cinnamony shell atop each moist cupcake. I then frosted each with a swirl of Swiss buttercream and then sprinkled the buttercream with more cinnamon-sugar to add a bit of sparkle. They were a big hit.

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Snickerdoodle Cupcakes
(24 cupcakes)

Cupcakes:
3 cups cake flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
2 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
1 1/4 cups (10 fl. oz.) buttermilk

Cinnamon-Sugar Topping:
1 tbsp granulated sugar combined with 1 tsp ground cinnamon

Preheat the oven to 350 degrees F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners. Sift together the flour, cinnamon, baking powder, baking soda, and salt. Set aside flour mixture.

In the bowl of a stand mixer, using the paddle attachment, cream together the butter and sugar until fluffy, about 2-3 minutes on medium speed. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as necessary. Beat in the vanilla.

Alternately add the flour mixture and buttermilk beginning and ending with the flour mixture. Fill each well approximately two-thirds full. Sprinkle some of the cinnamon-sugar topping over the batter. (You might have some cinnamon-sugar leftover. That's okay. Just use it to sprinkle on top of the frosting.)

Bake cupcakes at 350F until a skewer inserted into the middle of a cupcake comes out clean or when the top springs back after lightly pressed, about 20-23 minutes. Allow cupcakes to cool in pan for 5 minutes then remove cupcakes and cool on wire rack. Cool completely before frosting.

Swiss Buttercream

(enough to lightly frost 24 cupcakes)

1 cup granulated sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
2 tbsp milk (I used low fat)
1 teaspoon pure vanilla extract
1/2 tsp ground cinnamon (optional)

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.

On medium speed, gradually beat in the milk, waiting until each addition is absorbed before adding more, and then the vanilla and cinnamon (if using). You should have a shiny smooth buttercream. Press a piece of plastic against the surface of the buttercream if not using immediately.

19 comments:

VeggieGirl said...

Wonderful cupcakes!!

Can't wait for your "official" blogging return :-)

Rosa's Yummy Yums said...

Those cupcakes look wonderful! What great flavors!

Looking forwards to reading you agin on a regular basis...

Cheers,

Rosa

m.e (Cathie) said...

they look great! mmmm..I can smell the cinnamon from here :)

Maria said...

Snickerdoodle cupcakes, genius! They look divine!

Juliana said...

Great cupcakes...yummie! Cinnamon...love it! Nice pictures as well...

Peabody said...

Mmm, look so good. I do love me some Snickerdoodles.

lisa (dandysugar) said...

Great cupcake flavor! This is a new one for me. Love the cinnamon. These look delicious!

emiglia said...

Awesome idea! I can't wait to try these out.

Mrs. L said...

Right now I'm in to anything snickerdoodle! Since my husband doesn't do cinnamon, more for me :)

Claire said...

All these snickerdoodle concoctions are killing me! These look so good! BOOKMARK, PLEASE!!!!

Molly Loves Paris said...

I love anything called snickerdoodle. That cupcake looks awesome. Well done!

FrAnika said...

Made these for a 4th of July party - they were a hit. Fluffy, flavorful, and delicious. I cannot resist a recipe w/ cinnamon. Thanks.

delightfullysweet said...

Snickerdoodle cupcakes what a lovely idea. And the icing looks amazing!

Ingrid said...

Looks good....much better than the ones I made of Martha's! Thanks for sharing!
~ingrid

bakeyourheartout said...

Aren't snickerdoodles in other forms great? I made similar cupcakes from a Martha recipe. I like the idea of sprinkling cinnamon-sugar on top before baking. I'll have to remember that for next time.

amy said...

Hi There. I made this frosting in advance and placed it in 2 piping bags. Well the frosting is rather stiff. Is there any way to get it back to it's smooth state or do i need to make this over?

amy said...

I forgot to metion that its stiff from being placed in a refrigerator with the temp on 3.

Alpineberry Mary said...

Amy - When I make this frosting (and other Swiss buttercreams) ahead of time I store it in a bowl with plastic cling film on the surface of the frosting. When I want to use it I take it out of the refrigerator and let it sit at room temp to take the chill off. Then I beat it on high speed until it gets silky smooth. It might curdle initially but it always turns silky smooth eventually.

My suggestion for getting your frosting back to the smooth state is to squeeze it out of the piping bags into a bowl and beat it until it's back to being smooth.

Amy said...

This recipe was so good! I added a box of vanilla pudding to the batter and it came out very moist and fluffy. Everybody loved the cupcakes! Thank you for posting.