I looked at various different recipes and ultimately decided on Bakerella's version of Martha Stewart's Snickerdoodle Cupcakes. It was one of the few that used all purpose flour rather than cake flour and really, Bakerella has never steered me wrong. And the statement still stands.
They turned out very well and everyone was impressed with how well the cupcake captured the essence of the favorite cookie. Because I was putting these together while we had company over, I didn't use Bakerella or Martha Stewart's frosting recipe but rather made up my own. However, because I just threw this and that, I can't really share that with you. I'll have to define it at a later time and share that when I have it figured out. I can tell you though that it was cream cheese, butter, vanilla, powdered sugar, and cinnamon. But back to the cupcakes, Brad is a major fan. In fact, I was going to take the left over cupcakes to work with me to share with staff and he asked if we could keep them here instead so that we can finish them off. Yes, they were just that good ;o)
adapted by Bakerella from Martha Stewart
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature
- Preheat oven to 350 degrees.
- Line regular and miniature cupcake trays with paper liners.
- In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
- In a mixer, cream butter and sugar on medium for about 2 minutes.
- Add eggs, one at a time and mix until combined.
- Add vanilla and mix until combined.
- Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
- Fill baking cups about 3/4 full.
- Bake for about 15-20 minutes.
- Remove cupcakes from trays and let cool.
Store in an airtight container.
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