Thanks for everyone’s words of encouragement on the DB challenge post with the LEED AP test – apparently I passed (although during the test I would have told you that I was going to fail for sure) so now and forever I’m a LEED Accredited Professional. Ooh, it makes me want to make business cards or change my email signature or something. :)
So yes. I’ve had a few days of blissful freedom, and though I wish the Chicago weather would cooperate and just be sunny for once this summer, life is good and my summer has officially begun. Officially officially this time. And what that means is another fun recipe/post for all of you to read, yay!
To be honest, I made these cupcakes a while ago when the bf and I had a random cupcake craving. Okay, so I had a cupcake craving and he just smiled and went with it. It’s nice to know that he’s used to my little oddities now, haha. While I wanted to try out Martha’s gorgeous lemon curd cupcake recipe (it’s like her cupcake poster child all over the cupcake portion of her website, check it out and drool!), we were both pretty tired so we tried to find a simplistic recipe and found a snickerdoodle cupcake recipe… I was intrigued. While they turned out tasty, they weren’t what I was looking for in a snickerdoodle cupcake… I personally felt like the cupcake itself wasn’t moist enough (I’m a big fan of moist and flavorful over light and airy cupcakes myself), and the frosting was ok with this cupcake… I might have liked it more if it was more of a filling inside of the cupcake instead of slathered on top. But then again I was very heavy handed with the frosting so that could have affected the outcome… I’m obsessed with a high frosting to cupcake ratio. So obsessed that I’ve been known to rip off the bottom half of the cupcake so the frosting ratio is 50/50… Don’t worry I’ve already been told by countless others that this habit of mine is pretty special. Yeah.
Anyway here is the recipe (from Martha’s new Cupcake book/website), feel free to try it out and let me know what you think – should cupcakes be considered snickerdoodle-flavored just on account of having cinnamon sugar involved? Do you think my frosting to cupcake ratio was overboard and overwhelmed the delicate cupcakes?
And get excited for more blogging, hooray!
Snickerdoodle Cupcakes, Martha Stewart Cupcakes
Makes ~ 28
• 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
• Seven-Minute Frosting
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. 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.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. 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. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
"Martha Stewart's Cupcakes."
•1 1/2 cups plus 2 tablespoons sugar
•2/3 cup water
•2 tablespoons light corn syrup
•6 large egg whites, room temperature
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.
Note - this was an interesting/fun way to make 7-minute frosting, mostly because I kind of guesstimated the temperature/did whatever I wanted. Don't throw the extra frosting in the oven and try to make meringue-y stuff... It doesn't work. Just trust me on that.