Snickerdoodle Cupcakes

I love snickerdoodle cookies. They taste so good and smell delicious.  Certainly one of the best things about them is the amazing scent that fills the house while they are baking. Snickerdoodle cupcakes are a fluffy cinnamon cupcake topped with seven-minute frosting and garnished with cinnamon-sugar powder. Overall these were wonderful and really did have the flavor of a snickerdoodle. Yummy!


Snickerdoodle Cupcakes
Yield: about 28 cupcakes

Ingredients:
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the Frosting:

1 cup sugar
2 tbsps. light corn syrup
2 large egg whites, at room temperature
1/4 tsp cream of tartar
1 tsp vanilla extract

Directions:
To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, set a saucepan over a medium fire with an inch of water. In a separate bowl mix all the ingredients together and place the bowl over the simmering water without touching. Using a hand mixer on the high speed setting beat frosting ingredients for seven minutes. Let the frosting cool for five minutes before filling your pastry bag.

Frost the cooled cupcakes as desired. I used a 1M tip and sprinkled cinnamon-sugar powder.