SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
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Makes 24 cupcakes
cake flour, sifted
ground cinnamon for dusting
butter, unsalted, softened
eggs, room temperature
CINNAMON BUTTERCREAM FROSTING:
butter, room temperature
powdered sugar, sifted
1Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
2Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
3Cream together butter and sugar till pale and fluffy.
4Add eggs one at a time, blend after each egg added, then add the vanilla extract.
5Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
6Divide the batter evenly into the cupcake tins, fill 3/4 full.
7Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
8Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
9With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
11With mixer on low speed, blend butter till fluffy, about 30 seconds.
12Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
13Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
14Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
15NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.
Originally Posted: Thu, Nov 18, 2010