Snickerdoodle Cupcakes

4 Mar

Mariya was in the mood for cupcakes as she wanted something sweet and Barry loves snickerdoodle cookies.  She found this recipe in Martha Stewart’s Cupcakes and we had everything on hand so on Superbowl Sunday she made these.  These are a dense cupcake but very good especially with a cup of coffee.  I used my traditional buttercream but adding the marshmallow fluff.  It turned out to be a good combination.

Adapted from Martha Stewart’s Cupcakes

Makes 24 cupcakes

Snickerdoodle Cupcakes

  • 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, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • Marshmallow Fluff Frosting

Preheat oven to 350F.  Line standard muffin tins with paper liners.  In a separate bowl combine both flours, baking powder, salt and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl if necessary.  Beat in vanilla reducing speed to low.  Add the flour in 3 batches, alternating with 2 additions of milk, and beating until combined after each.

Fill each lined cup 3/4 full.  Bake, until a cake tester inserted in the center comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.

To finish the cupcakes, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.  Using a pastry bag fitted with Wilton #1A tip, hold bag over cupcake with tip just above the top and squeeze to creat a dome of frosting, releasing pressure and pulling up to form a peak.  Sprinkle the tops with the cinnamon sugar.

Marshmallow Fluff Frosting

  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup marshmallow fluff
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners sugar
  • milk

Cream butter and marshmallow fluff until combined.  Add vanilla extract and slowly add confectioners sugar.  Add enough milk until it is of frosting consistency.

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