going right along with my resolution to try at least one new recipe a month, i tested out "snickerdoodle cupcakes".
below is the recipe {from martha stewart}
they were delish and evaporated at work. i would try adding applesauce to give them just a titch more moisture but all in all, delectable!
snickerdoodle cupcakes:
1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Directions
- 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 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
the recipe calls for some fancy schmancy 7 minute frosting but... my cinnamon-nutmeg buttercream frosting is awesome and the perfect compliment.
cinnamon-nutmeg buttercream frosting:
1 cube butter, room temperature
powdered sugar
dash or two of salt
a smidgen of milk
lots of vanilla
a few good shakes of cinnamon
a little less of nutmeg
voila! i recommend getting the right consistency prior to adding the cinnamon and nutmeg.
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