Snickerdoodle Cupcakes

Mmmmmmmmmm, these are the most heavenly, fluffy, moist and fabulous cupcakes!! They taste EXACTLY like a snickerdoodle cookie-only, it’s cake! Who else but Martha Stewart could think of something so fun?

I did do one little switch out. The recipe calls for and shows the cupcakes with her “7 minute frosting”, but um, it doesn’t sound good AT ALL. It’s made with egg whites…bleh… So I jazzed these up with get this, Cool Whip! It looks similar, is super tasty and makes them even more fun! Obviously, you don’t want to put the cool whip on until you are ready to eat it. I dare you to eat just one!

so tasty!

Snickerdoodle Cupcake Ingredients:
1 & 1/2 C all purpose flour
1 & 1/2 C cake flour (not self rising)
1 T baking powder
1/2 t salt
1 T cinnamon (plus extra for dusting…1/2 t)
1 C (2 sticks) unsalted butter, room temperature
1 & 3/4 C sugar (plus extra for dusting…2 T)
4 large eggs, room temperature (or if you are in a hurry, just warm them up in a cup of warm water from the faucet)
2 t pure vanilla extract
1 & 1/4 C milk

Cool whip for frosting (I bet the vanilla kind would be yummy too!)

Directions:
1. Preheat over to 350 degrees. Line standard muffin tins with paper liners. Sift together (um, I just stirred) both flours, baking powder, salt and 1 T 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 (you really do need to do this) until a cake tester (um, toothpick) comes out clean, about 20 minutes. **I didn’t think they were quite done, but the toothpick was clean so I pulled them out**
4. To finish, combine 1/2 t cinnamon and 2 T sugar and sprinkle over the tops of the cupcakes. Top with cool whip IF you are going to eat them ASAP. Otherwise, store them in something airtight sans cool whip. YUMMMMMMM!

Oh and they make 28 cupcakes.

Without Frosting/cool whip

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