I know it's been forever since I've posted, but here I am! Last night was my night to bring a snack for Girl Scouts. I found this yummy recipe at That Winsome Girl's blog. I actually took 2 different recipes and combined them. They were a hit!
Snickerdoodle Cupcakes
from Martha Stewart's Cupcakes
makes about 28 cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
2 sticks unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
1 1/4 cups whole milk
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
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.
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 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, 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.
Frosting
from That Winsome Girl
8 ounces Philadelphia cream cheese, softened
1 teaspoon ground cinnamon
5-6 cups powdered sugar, sifted
1 stick unsalted butter, softened
1 teaspoon vanilla extract
DIRECTIONS
In the bowl of a Kitchenaid mixer, beat together softened cream cheese and butter, vanilla and cinnamon until light and fluffy.
Slowly add sifted powdered sugar, one cup at a time, beating well after each addition. Continue adding sugar until your desired spreading consistency is reached. I was pleasantly surprised to find that after about 4 cups, I had reached the perfect piping consistency. Fit piping bag with desired tip, fill, and decorate cooled cupcakes.
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