I’ve been in a bit of a funk lately. I’ve got the urge to travel, and while I will get to next month, I’m finding I need to step away from social media a bit. I’m getting too envious of my friends and extended family who are taking vacations or doing long-weekend trips because they can. I’m also jealous of all those folks who got to see The Replacements, or Social Distortion, or Rancid this year. Still, I’m flying to Columbus next month for a few days, so that my mom and I can go see Echo and the Bunnymen. I might not have gotten to see The ‘Mats, or hear all of “…And Out Come the Wolves” live, but I’ll get to see my mom and sister again (and probably my dad), and have a little getaway from Brookings. And sometimes, that’s just enough to recharge one’s batteries.
I made these Snickerdoodle Cupcakes for a friend at work. She celebrated her one-year anniversary with our department, and wanted a little something to mark the occasion. It’s been awhile since I’ve made cupcakes (I tend to cut back on the baking quite a bit in the summer, because my house is always so ungodly hot, due to lack of ventilation, AKA crappy windows that I can’t open), so I offered to make some for her. Her only stipulation was that the cake portion not be chocolate, as she’s not a fan of chocolate cake. No problem.
I don’t think I’ve ever made Snickerdoodle cookies before, but I had everything necessary to make a cupcake version. And people at work loved them. Jay told me the frosting especially complements the cake very well.
- 2¾ C flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ¾ C unsalted butter, room temperature
- 1⅔ C sugar
- ¾ C + 3 Tbsp. liquid egg whites
- 2 tsp. vanilla
- 1 C milk
- ¼ C heavy cream
- 6 C powdered sugar
- 2 tsp. cinnamon
- ⅔ C unsalted butter, room temperature
- 1 Tbsp. vanilla
- 2 oz. heavy cream
- 2 tsp. sugar
- ½ tsp. cinnamon
- Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
- Combine the flour, baking powder, salt, and cinnamon in a medium mixing bowl, and whisk. Set aside. Combine the heavy cream and milk in a measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the liquid egg whites in 5 additions, mixing well after each addition. Add the vanilla.
- On low speed, alternately add the flour mixture and milk/cream, beginning and ending with the flour.
- Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake the cupcakes 18-20 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool 5 minutes in the pans, before removing and cooling completely on wire racks.
- To make the frosting, cream the butter on high speed in the bowl of a stand mixer fitted with the paddle attachment. Add in the vanilla and half the heavy cream. On low speed, gradually add the powdered sugar and cinnamon. Add in the additional cream, if necessary. Increase the speed to high and beat the frosting for 2-3 minutes before decorating cooled cupcakes as desired. Combine the 2 tsp. sugar and ½ tsp. cinnamon, and lightly dust the tops of the cupcakes before serving.
I have to admit, that these are pretty good. I sampled two of them–One without the additional dusting of cinnamon-sugar and one with. I personally think they’re better with it, so I’d advise not skipping that final step.