Friday, February 26, 2010

Number 46: Snickerdoodle cupcakes

I love it when my hands smell like cinnamon. It always reminds me of this poem.  And Christmas. And learning how to bake.

On another note: Chicago Restaurant Week, Caliterra Bar and Grill, Shirley Temple for me and Roy Rogers for Boyfriend, Steak Oscar and an extra Bailey's Bomb dessert for Roomie. I feel like a well-fed kid.


Snickerdoodle mini cupcakes
adapted from Martha Stewart

For the batter:
1/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons cake flour
3/4 teaspoon baking powder
dash of salt
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 cup + 2 tablespoons milk

For the frosting:
1/4 cup + 2 tablespoons +3/4 teaspoon sugar
1/6 cup water
3/4 teaspoon light corn syrup
1 large egg white
1 teaspoon cinnamon, divided into 2
1/2 teaspoon sugar

To make the batter:
1. Preheat the oven to 350 degrees F
2. Sift together flours, baking powder, salt and cinnamon
3. In a separate bowl, cream the butter and sugar until light and fluffy
4. Add in the egg, beat until just combined
5. Add in vanilla, beat until just combined
6. Add flour mixture in 3 instances, alternating with 2 additions of milk
7. Divide the batter evenly in mini-muffin tin
8. Bake 5 to 7 minutes, until a toothpick comes out clean

To make the frosting:
1. Combine (1/4 cup + 2 tablespoons) sugar, water and corn syrup in a saucepan
2. Cook until it reaches the thread stage (230 degrees)
3.  Meanwhile, beat the egg white until soft peaks form. Add in 3/4 teaspoon sugar and continue beating
4. Once the syrup reaches the proper temperature, pour slowly into the egg whites mixture while still beating
5. Whisk until mixture is completely cool, stiff but not dry (about 7 minutes)
6. Fold in 1/2 teaspoon cinnamon, pipe onto cupcakes
7. Combine remaining cinnamon and sugar, sprinkle over cupcakes

Makes about 24 mini cupcakes; lasts 2 days at room temperature, 2 months in a freezer

Note: If you feel uncomfortable with the egg white frosting, you may use the cinnamon buttercream recipe found here. However, this frosting-cake combination has a great texture. 

6 comments:

Jennifer said...

I adore all things cinnamon! these mini snickerdoodle cupcakes are so adorable!

Memória said...

These cupcakes look perfect. I would love some right now!! I love the smell of cinnamon, too.

Lucy said...

I just read the Martha cupcake book and noticed these - they are adorable! I can imagine that these are totally delicious, and make your kitchen smell gorgeous whilst baking.

Meg said...

These are fabulous! I tried them as regular-sized cupcakes (it made 6) and tried the cinnamon buttercream frosting with them. It was so wonderful!! Thank you for sharing. I'm definitely trying the egg-white frosting next time.

And, yes, the cinnamon smell was heavenly!!

Gala said...

Sound great. Love the big pic btw.

簡單嗎 said...
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