Snickerdoodling

It was the lovely Megan's birthday yesterday, so in celebration I decided to try a combo of cinnamon and sugar that, to my knowledge, has not yet been attempted. Snickerdoodle cupcakes with snickerdoodle cookie dough inside, plus a vanilla buttercream frosting topped with more cinnamon. Did you just start drooling? Because I did...

You may also be thinking to yourself right now that I'm obsessed with cinnamon - true, but I also too lazy and cheap to buy more spices. I've finally exhausted the possibilities, however, so the next recipes will perhaps contain nutmeg or something similarly exotic :) 

There's really something to be said for making cake batter from scratch; I often convince myself that it would be easier to just use a boxed mix, but the times I do take the extra half hour to put together a mix myself I end up being so much happier! This is possibly the best cake batter I've ever made - something about the buttermilk and whipping it with a whisk makes it incredibly light and fluffy. Even after a couple of days when it's been sitting in a box, it's denser but still fantastic.

There are three steps to this recipe
1. Make the cookie dough and freeze it in balls
2. Make the cake batter and bake the cupcakes
3. Frost and sprinkle with cinnamon!

Not difficult, but a tad time consuming.

Snickerdoodle Cookies
Yields about 24 cookies
Originally from Allrecipes.com

For the cupcakes, add the cinnamon from the topping to the dough itself (omit the sugar) and do not bake!

3/4 C granulated sugar
1/4 C butter, softened
1/2 tsp vanilla
1 egg

1 1/3 C all-purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt

1 Tbsp sugar
1 tsp cinnamon


Directions: Preheat oven to 400 degrees. Cream sugar and butter with an electric mixer, then add egg and vanilla. Add dry ingredients gradually until dough forms. Form into balls about 1 1/2 inches in diameter and roll in cinnamon sugar topping. Place on parchment-lined cookie sheet and bake for 8-10 minutes until set.

Snickerdoodle Cupcakes
Yields 12 cupcakes
Recipe adapted from Mermaid Sweets

For cookie dough cupcakes, fill the cupcake tin halfway with batter, press a frozen dough ball into the center, then cover the tops of the dough balls so the tins are about three-quarters full.

1 1/2 C all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 C granulated sugar
1/2 C (1 stick) unsalted butter, melted and cooled slightly
2 eggs
1 tsp vanilla extract
1/2 C buttermilk (or add 1/2 Tbsp lemon juice or apple cider vinegar to 1/2 C milk)

Directions: Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking powder, cinnamon and salt. In a large bowl, whisk together sugar, butter and eggs until smooth. Whisk in vanilla extract. Alternatively whisk in flour mixture and buttermilk, making three additions of flour mixture and two of milk.
Scoop batter into prepared pan. Sprinkle cinnamon and sugar topping mixture on top of cupcakes. Bake in preheated oven for 20 - 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Frost when completely cool.

Snickerdoodle Frosting
Makes frosting for 12 cupcakes
From Martha Stewart

6 oz (1 1/2 sticks) unsalted butter, softened
8 oz powdered sugar, sifted
1/2 tsp vanilla extract (to taste - I put in more)

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)