Snickerdoodle Cupcakes and a dose of Gossip

So normally I bake by myself but I like some company and some help dish-washing every once and awhile.  This weekend was one of those days. A few of my crew friends came over and helped me whip together a recipe I’ve wanted to make some, Snickerdoodle Cupcakes.

I’ve had many snickerdoodle cookies, and it’s a lovely combination of cinnamon and sugar.  These cupcakes are just another way of exploiting these flavors.  The cupcakes obviously have sugar and as well have cinnamon.  The frosting obviously has powdered sugar with some added cinnamon.

Mix together the flour, baking powder, salt, and cinnamon.  I mixed it into a small tupperware because our kitchen lacks bowls.

Next cream together the butter and sugar until light and fluffy.

Add the eggs one at a time and beat after each time.

Beat in the vanilla. Here’s the mixture after the second egg. →

Add 1/3 of the flour mixture, followed by 1/2 the water/milk.  Repeat with remaining flour mixture and milk, ending with the flour mixture.  

 

Line a 12-cupcake tin with paper liners

Pictures: Batter ready for the pan.

Zoomed out (above) and up-close (below).

Fill the lined cupcake tins with the batter (about 3/4 full).  I had enough for 14 cupcakes or you can just fill the cupcakes extra full.  Preheat the oven to 350˚F.

Bake for 20-25 minutes until the a toothpick comes out clean.  Here’s Jen modeling my lovely new fall oven mitt.

Let the cupcakes cool.

While the cupcakes cool, whip up the frosting.

Beat the softened butter, 1-2 cups of the powdered sugar, 1/2 tsp. vanilla, and 2 tsp. cinnamon.   I never remember to get my butter out beforehand to soften.  So I asked one of my friends to use her warm hands to soften up the butter.  She has extra warm hands so our butter was a little too soft.

Add more powdered sugar  when all the powdered sugar has been incorporated in.  Add 2-4 tbsp. water to thin the icing to spreadable consistency.  Feel free to add more cinnamon if you like a stronger cinnamon flavor.

Spread this wonderful frosting onto the cooled cupcakes.  Here are my friends demonstrating their icing skills (or lack-thereof).

Enjoy these lovely sweet, cinnamon cupcakes with the smooth cinnamony frosting.  Great with a glass of milk.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: