14 hours ago
Sunday, May 23, 2010
Snicker Doodle Cupcakes
I found this recipe on MarthaStewart.com and I am so excited to try this... I just need an occasion.
-1 1/2 cups all-purpose flour
-1 1/2 cups sifted cake flour
-1 tablespoon baking powder
-1/2 teaspoon salt
-1 tablespoon ground cinnamon
-2 sticks unsalted butter, softened
-1 3/4 cups sugar
-4 large eggs
-2 teaspoons vanilla extract
-1 1/4 cups milk
-1/2 teaspoon cinnamon for dusting
-2 tablespoons sugar for dusting
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 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 mixed well, scraping down the sides of the 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). Remove from oven and allow cooling before removing cupcakes.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag with a large plain tip, pipe frosting on each cupcake. Dust cinnamon-sugar onto the cupcakes.
Martha's Seven Minute Frosting
1 3/4 cup sugar
2 T light corn syrup
1/4 cup water
6 large egg whites
1. In a small heavy saucepan, combine 1 1/2 cups sugar, corn syrup, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir any more. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add the remaining 1/4 cup sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). With the mixer on medium-low speed, pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture.
3. Beat frosting on medium until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.