1 ½ cups cake flour (not self-raising), sifted
1 tbsp baking powder
½ tsp salt
1 tbsp ground cinnamon, plus ½ tsp for dusting
1 ¾ cups sugar, plus 2 tbsp for dusting
4 large eggs, room temp
2 tsp pure vanilla extract
1 ¼ cups milk
- Pre-heat oven to 350*F (180*C)
- Sift together both flours, baking powder, salt and 1 tbsp cinnamon
- Cream butter and sugar until pale and fluffy.
- Add Eggs one at a time and beat in vanilla
- Reduce speed and add flour mixture in three batches, alternating with 2 batches of milk, beat until combined after each
- Fill your lined muffin tins ¾ full, bake, rotating tins halfway through, until a cake tester (toothpick) comes out clean about 20 minutes.
- Transfer tins to wire rack and cool completely before removing cupcakes. They can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
1 ½ cups plus 2 tbsp sugar
2/3 cup water
2 tbsp light corn syrup
6 large egg whites, room temp
- Combine 1 ½ 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*F.
- Meanwhile whisk egg whites (medium-high speed) until soft peaks form. While whisking, add remaining 2 tbsp of sugar, beating to combine.
- As soon as sugar syrup reaches 230*F, remove from heat. With mixer on medium-low speed, pour syrup down side of the 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 (frosting will harden quickly have your piping bag ready!!)
To finish off your cupcakes combine your remaining ½ tsp cinnamon and 2 tbsp sugar (from cupcake ingredients) Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake: hold bag over cupcake with tip just above top, 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 temp until ready to serve.
|soft peaks forming the right way!|
|soft peaks not forming|
|bad frosting *|
*When making the seven minute frosting I got a tiny tiny bit of egg yolk in the mix. Not a good thing! The frosting wouldn't form at all.
My kids love Snickerdoodles aka Stinkerdoodles so when I got Martha Stewart's Cupcakes and saw this recipe I just had to make them!! ~IN Baker
|looks just like in the book!|