Snickerdoodle Cupcakes

I love cupcakes. I also love snickerdoodle cookies. So, when I saw this I couldn't resist posting it on my blog. Not only are snickerdoodles yummy but they have an awesome name that's fun to say.


Snickerdoodle Cupcakes

Thanks to Bakerella for posting.

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
• In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
• In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
• Add egg and mix until combined.
• Add the flour mixture and beat until combined.
• In a small bowl, mix sugar and cinnamon.
• Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
• Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

Snickerdoodle Cupcakes

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.

7 Minute Frosting

Ingredients

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature
• COCONUT VARIATION
• Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
• COFFEE VARIATION
• Add 2 tablespoon

Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. 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.
3. 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 (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.