Posts Tagged 'snickerdoodle'

Pipe Dream #6: To Make The Perfect Snickerdoodle, Revisited – Snickerdoodle Cupcakes

I once posted about Snickerdoodle Muffins as a non-cookie substitute for the real thing. But I forgot! that I had already made a snickerdoodly thing. It was this last autumn. With my old camera(…). And I piped them pretty ok.

My dad liked ’em a lot. He actually requested them a second time. How nice of him, don’t you think? My dad loves me. I know because he tells me. Plus, he eats my baked goods and tells me when I have grammatical errors on my blog. I can take the criticism. Usually.

The cake in this recipe is really springy and happy–it requires cake flour, but I don’t know how much of a difference it would make if you used all-purpose flour. The frosting is really good for piping and slides down the hatch real easy. Like how a watermelon would slip out of your hands if it was greased and you were playing with it in the water.

(I know that that was a really irrelevant and weird analogy. In an attempt to jazz up my writing and use descriptive language, I am attempting to use more analogy. I realize this may not be very successful, but I’m willing to give it a go. Like the slimy politician who makes ridiculous promises because his poll ratings are on their last legs. Ok, Lauren, you can quit now).

I hope you like cinnamon because I write about it a lot,

L

Snickerdoodle Cupcakes with Cinnamon Buttercream

Adapted from Tasty Kitchen

For the cupcakes:

1-½ cups cake flour
1-½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoons salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup unsalted butter, at room temperature
1-¾ cups sugar, plus 2 tablespoons for dusting
4 whole eggs at room temperature
2 teaspoons vanilla
1-¼ cups milk (whole is best)

For the cinnamon buttercream:

½ cups unsalted butter
2 teaspoons vanilla
2 teaspoons cinnamon
⅛ teaspoons salt
1 pound powdered sugar
4 tablespoons milk

Preheat oven to 350 degrees and line  a muffin tin 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 and scraping down the sides of the bowl as needed. Beat in the vanilla. At low speed, add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among the lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored for up to 2 days at room temperature, or frozen for up to 2 months, in airtight containers.

To make the buttercream, cream the butter, vanilla extract, cinnamon, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get the right consistency, the consistency of awesome hatch flow. Then pipe on the icing or glop it on with a spoon or whatever.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a fine sieve (or a spoon like yours truly), dust peaks with cinnamon-sugar.

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Pipe Dream #6: To Make The Perfect Snickerdoodle – Snickerdoodle Muffins

Snickerdoodles used to be my favorite cookie. I was first exposed to them in my middle school. They were flat and huge and cinnamon-y. I used to sit and savor every bite with, um, my eyes closed. And don’t even judge me right now–that was middle school. That was then–I was an overdramatic kid with a soul connection to cookies. Oh wait, that’s still me…

Anyway, eventually the cookie was discontinued at school, probably because they were too high in sugar or something. But I got my fix working at camp, where they have a totally jamming version of a snickerdoodle. More fluffy than my previous love, but with a delightfully crispy outside that makes my mouth water just thinking about it. P.S. I love camp. This is how it looks in my mind’s eye.

Snickerdoodles might still be my favorite cookie, except that I just decided right now that I have no favorite cookie.There are too many good ones. I will decide tomorrow. Maybe.

In lieu of having discovered a suitable substitute for other Snickerdoodles I have known, I only made them a couple of times. I can only bear to eat a bad cookie so many times before I decide to let other people do them justice.

So basically, I’m really sorry I have no recipe for you, but I came across these “muffins” the other day and had to try them. Essentially, they are just a frosting-less cupcake. Please leave me a comment if you really care about that. :]

Here ye be,

L

Snickerdoodle Muffins

Adapted from Tasty Kitchen

For the muffins:

1 cup butter, softened
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2-¼ cups flour
¾ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons cream of tartar
½ teaspoons salt
1 cup sour cream
¼ cups buttermilk

For the topping:

⅔ cups sugar
2 tablespoons cinnamon

Preheat the oven to 350ºF, and prepare a muffin tin with liners (they’re pretty fragile).

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping. Using a scooper, plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins. Bake at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.


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