Sunday, December 18, 2011

Snickerdoodle Cupcakes

These really are as good as they sound….A yummy buttermilk cinnamon cupcake, topped with cinnamon buttercream frosting, and garnished with an adorable mini snickerdoodle. YUM!


Snickerdoodle Cupcakes


-Alyssa Griffeth-



Yield: about 24 cupcakes


Ingredients:
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups buttermilk


For garnish:
2 tsp. ground cinnamon
1/4 c. sugar
1 small batch of mini snickerdoodles (see below)


Directions:
To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.


Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Sprinkle cupcakes with 1/2 of cinnamon-sugar mixture, reserving remainder for garnish. Bake until a toothpick inserted in the center comes out clean, about 17-19 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely


----


Frosting:


1/3 c. butter
4 ½ c. powdered sugar
¼ c. milk
2 tsp. vanilla
1/2 tsp. cinnamon


Beat butter and cinnamon until fluffy. Gradually add sugar and liquids alternately. Beat until desired consistency.


----


For the mini snickerdoodles:


1/4 c. shortening
1/4 c. butter
3/4 c. sugar
1 egg


1/2 tsp. vanilla
1 1/4 c. + 2 Tbs. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar + 1 tsp. cinnamon


Beat butter, shortening, and sugar for 5 minutes, or until fluffy and creamed. Add eggs and vanilla. Add dry ingredients and stir until just combined. Chill dough if desired. Form into 3/4 inch balls and roll in cinnamon and sugar.


Bake cookies for 5-6 minutes at 350 degrees (or until slightly under-done…They will continue to cook as they cool). You will know they are done when cookies spring back SLIGHTLY when touched, but they are still very soft in the middle. Let the cookies firm up on the baking sheet for 5 minutes before removing to a cooling rack.


----


Assembly:


Frost cooled cupcakes using a large piping tip. Top with a mini snickerdoodle and sprinkle with remaining cinnamon-sugar mixture.

Pin It!
Print Friendly and PDF

No comments:

Post a Comment