Friday, February 25, 2011

Snickerdoodle Cupcakes

It this time of year that I really miss being a small child because of what is happening all around the state; spring livestock shows.  You have your local, district, county and state shows to make your appearance to with your favorite four-legged furry animal (which in my case was always a big teddy bear of a steer).  Just walking to a barn gives me a warm feeling, which if you never were around this growing up you might think I am crazy but I promise; I am not alone.  That is one reason why I am glad I majored in agriculture because someday I will be working with youth and their livestock projects.  Just seeing that little girl or boy walk out of the ring holding a blue ribbon is enough to make my heart melt and will make it all worth it.  I cannot wait for that day to come!   I don’t know there is just something about it, whatever it is I don’t think it will ever go away and it is here to stay.

In other news, last night the snickerdoodle cupcake was brought to life!  I must warn you that these cupcakes take some time and patience.  This cupcake is not that hard, but the frosting is somewhat of a challenge and you might want to substitute a simple vanilla buttercream instead.  Actually, I highly recommend that the sugar candy syrup is a mess.  This cupcake is just like taking a bite out of a snickerdoodle cookie in cake form and it is so moist.

Snickerdoodle Cupcakes

Makes 28 regular sized cupcakes

1 ½ cups all-purpose flour
1 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon (plus ½ teaspoon for dusting)
1 ¾ cups sugar (plus 2 tablespoons for dusting)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ cups milk


  1. Preheat oven to 350 degrees F.  Line standard muffin tines with paper liners; sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
  2. With an electric mixer of 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 speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  3. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 20 minutes until slightly raised and golden brown. 
  4. Remove from the oven and leave the cupcakes in the pan for them out to cool. 
  5. To finished, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar.  This is going to be used to dust the frosting.

Seven-Minuet Frosting

Makes about 8 cups

1 ½ cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, at room temperature


  1. Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to 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.
  2. 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 the mixer running, add remaining 2 tablespoons sugar, beating to combine.
  3. As soon as sugar syrup reaches 230 degrees F, remove from heat.  With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream.  Raise the speed to medium-high; whisk until mixture is completely cool and stiff peaks form, should take seven minutes.  Frost your cooled cupcakes immediately.


I am very happy with how these little guys turned out.  I do believe that this cupcake that I will continue to make for years to come.   Now to think of my next creation…where do I look for inspiration?  I am not sure; I need to do some thinking and brainstorming.

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