Last week was my husband’s birthday.
The perfect opportunity to experiment with a new recipe.
Now, my man’s favorite cookie is the snickerdoodle. Me? Not so much. I’m more of a gooey chocolate chip cookie kind of girl, myself.
But anyway, back to my husband’s love of the cookie with the funny name. I usually try to bake a batch for him on special occasions. This time though, I thought I’d try making snickerdoodle cupcakes instead.
The mini-size, of course. Because it’s a proven fact that the tiny ones are more fun to eat.
I found a recipe for homemade snickerdoodle cupcakes in my recipe stash. I picked it up a few years back, but hadn’t tried it out yet. I adapted it a bit to work better for the mini size. (I believe the recipe was originally from the book, “Martha Stewart’s Cupcakes.”)
1 1/2 cups all-purpose flour
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
1) Preheat oven to 350 degrees, Line standard mini muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 Tablespoon cinnamon.
2) 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.
3) Divide batter evenly among lined cups, filling each three-quarter to half full. Bake about 10 minutes. Transfer tins to wire racks to cool for a few minutes before removing the cupcakes.
Usually when I make any kind of cupcake, I start off with a box mix and will sometimes, jazz it up. That is because, for me, the box mixes usually turn out fluffier. This time, though, I used a 100% homemade recipe. I think the key to getting a lighter cupcake is using the cake flour.
And just for funsies, I would also like to try using a regular vanilla cake mix next time and adding extra sugar and cinnamon. Just to see if it yielded a similar result.
I tried a new frosting recipe, too. Seven Minute Frosting is less sweet and has a similar consistency to a less-sticky marshmallow cream. The birthday boy thought it was grand, but I wasn’t too excited about it. I think I prefer my frosting to be a bit on the sweeter side. Maybe pair the cupcakes with a cream cheese frosting, instead.
And what did Mr. Charming have to say about my attempt at changing his favorite cookie into a cupcake? Well, my husband took his first bite and then immediately said, “This tastes just like a snickerdoodle!”
(Score 1 for wifey!)
So what about you? Do you have a favorite cookie? Or a secret cupcake recipe you’ve been keeping under wraps? Do tell.