Of course I turned to my trusty Martha Stewart Cupcake Cookbook for a recipe! I had marked her Snickerdoodle Cupcakes to make in the fall and thought Shaunda's birthday was the prefect opportunity to try it out!
...Maybe not so much...
I must tell all of you that Martha calls for these cupcakes to be frosted with her famous Seven-Minute Frosting. I DID have great intentions of making the frosting, but for whatever reason it just would not come together. I got very frustrated and I finally had to give up on the Seven-Minute Frosting and turn to something else. I was running out of patience and ingredients! lol So I instead decided on her Fluffy Vanilla Frosting, but made a couple changes to it so that it would complement the Snickerdoodle Cupcakes. All in all, I think the cupcakes turned out great, however, I really was hoping to have success with the Seven-Minute Frosting. I think the cupcakes would have looked a lot prettier and probably not been as sweet (don't get me wrong they were delicious, just probably would have been better with the other frosting). Until next time Seven-Minute Frosting ... get ready cause I AM gonna master you! ;o)
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
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.
For the frosting: (below are with my changes, check here for the original version)
1 1/2 cups (3 sticks) unsalted butter, room temperature
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla and cinnamon, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.