Tuesday, January 5, 2010

FATCAKES! #1 Snickerdoodle Cupcakes

So for Christmas, Charlie got me a bunch of cupcake cookbooks, and then almost immediately requested a recipe, Snickerdoodle Cupcakes. He's a HUGE Snickerdoodle fan, and I'm a HUGE cupcake fan, so I thought I would start off the new year, and my new FATCAKES! series with Snickerdoodle.

Charlie calls me "Fatcakes" cuz I love to quote a line from iCarly (yes, shut up, sometimes I watch Nickelodeon. Don't judge me.) that Sam says, "Mama knows her Fat Cakes", anyway, it stuck.

Anyway, the FATCAKES series will be a big project for me this year in I hope to go through the entire cupcake recipe books I have a make as many as I can in 365 days. Keep checking up on me and my progress!


These pretty little cupcakes taste EXACTLY like the cookie and are surprisingly easy to make. Makes 28.

You will need:
1 1/2 c. all-purpose flour
1 1/2c. cake flour* (NOT self rising)
1 tbsp baking powder
1/2 tsp salt
1 tablespoon ground cinnamon
2 sticks butter, room temp
1 3/4 c. sugar
4 large eggs, room temp
2 tsp pure vanilla extract (you all know how I feel about this one)
1 1/4 c. milk

*If you don't have cake flour, or are hard pressed and can't find it, you can use all-purpose flour and substitute out one tablespoon of flour for one tablespoon of corn starch.

Preheat the oven to 350* and line your cupcake pans with papers. Sift together the flours, baking powder, salt and cinnamon. If you have a sifter, awesome! If not you can use a sieve to sift, or mix well using a fork.

Using an electric mixer, or your handy dandy Kitchen Aid, cream the butter and sugar until light and fluffy on a medium high speed. If your butter has not come to room temperature, you can cut it up into small cubes, this helps break it down a bit.

Add each egg, one at a time until well incorporated. Beat in vanilla and reduce to a low speed. Add flour and milk by alternating in batches (flour 3, milk 2).

Divide batter into your cupcake pans, until about 3/4 full. I find it easier to scrape down he bowl and transfer the batter into a large plastic or pastry bag and pipe it into the liners. This helps with control and allows for less spills and drips.

Bake cupcakes for about 20 minutes, or until a cake tester (toothpicks or raw spaghetti noodles work well) inserted into the center comes out clean. Let cupcakes cook on a wire rack.

Frost cupcakes with 7 minutes frosting, and dust with a mixture of cinnamon and sugar to make them look perfectly adorable.

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