snickerdoodle cupcakes
(from stephtastic_osborn’s recipe box)
Source: http://www.marthastewart.com/316419/snickerdoodle-cupcakes
Cook time: 20 minutesServes 26 people
Categories: cupcakes
Ingredients
- # 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, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Directions
- Preheat oven to 350 degrees.
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Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
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With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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Beat in vanilla.
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Reduce speed to low.
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Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
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Divide batter evenly among lined cups, filling each three-quarters full.
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Bake, rotating tins halfway through, until a 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, in airtight containers.
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To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.
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Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak.
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Using a small, fine sieve, dust peaks with cinnamon-sugar.
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Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.