Dana Treat – Treat Yourself

Cupcakes and an Announcement

Posted December 3, 2010

Snickerdoodle Cupcakes
Adapted from Martha Stewart’s Cupcakes
Makes 24

1½ cups flour
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 tbsp. ground cinnamon, plus ½ tsp. for dusting
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups sugar, plus 2 tbsp. for dusting
4 large eggs, room temperature
2 tsp. vanilla extract
1¼ cups whole milk
Seven-Minute Frosting (recipe follows)

Preheat oven to 350ºF.  Line standard muffin tins with paper liners.  Sift together both the 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.

To finish, combine ½ teaspoon cinnamon and 2 tablespoons sugar.  Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake.  Use a small, fine sieve to dust peaks with cinnamon-sugar.  Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Seven-Minute Frosting
Makes about 8 cups

This is way more frosting than you will need for the cupcakes but I am reluctant to cut it in half in case it does not work for you.  Baking can be funny that way.

1½ cups plus 2 tbsp. sugar
2/3 cup water
2 tbsp. light corn syrup
6  large egg whites, room temperature

Combine 1½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan.  Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230°F.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  With mixer running add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230ºF, remove from heat.  With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.  Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.  Use immediately.  (DT: It took much longer than 7 minutes for my frosting to cool, more like 15.)

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