My sister just turned 18 and all she wanted for her birthday was to get her ears double pierced, sushi for dinner, and CUPCAKES for dessert.
I began my search looking for donut cupcakes, only to find that donut cupcakes are not iced! What fun is a cupcake without icing!? (Though donuts + cupcakes = yummm so I will try this at some point) This donut cupcake search led me to search for a cinnamon and sugar cupcake. After scouring the Internet for the perfect cinnamon and sugar cupcake recipe, I landed on this SNICKERDOODLE CUPCAKE recipe from Martha Stewart (http://www.marthastewart.com/316419/snickerdoodle-cupcakes) and it sounded so yummy, I had to give it a whirl.
Here is the recipe for the Snickerdoodle cupcake, followed by the recipe for the Seven-Minute Frosting- also from Martha Stewart (http://www.marthastewart.com/343280/seven-minute-frosting)
Ingredients for Snickerdoodle Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift together flours, baking powder, salt, and 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 sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, beating until combined after each.
- Divide batter evenly in lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in center comes out clean, about 20 minutes. Transfer to wire racks and cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature or frozen up to 2 months in airtight containers.
Ingredients for Seven-Minute Frosting
- 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.
- 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, 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 (tested by touching bottom of bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
To finish cupcakes
- Spoon Seven-Minute Frosting in to a pastry bag fitted with a large plain tip (Wilton No. 1A), and pipe frosting on to each cupcake. Hold the bag directly over cupcake with tip just above the top and squeeze to create a dome of frosting, release pressure and pull up to form a peak.
- Sprinkle cinnamon and sugar over the cupcakes and enjoy!
These cupcakes were fun and easy! They were not too sweet, so if you desire a more bold flavor I recommend adding more cinnamon (maybe even a little more sugar). These cupcakes also have a lot of potential for embellishing with a filling (a maple creme would be divine).
I had never made this frosting before and was excited about how it turned out. It made the cupcakes whimsical and fun. The dusting of cinnamon with the large coarse sugar ‘sprinkles’ really made these cupcakes seem festive and special.
These were a big hit, I even fit 18 candles in to one of them so we could sing “Happy Birthday”.