After talking about it for 2 weeks, I finally opened up my new cookbook and got back into the baking world 🙂 Suffice to say, it was a very pleasant and relaxing experience for me. Man, did I miss it so much! After flipping through The Big Book of Cupcakes, I chose to do the Snickerdoodle Cupcakes! If you haven’t seen or tasted Snickerdoodles, you can head on right over HERE to check out the ones I made and the recipe if you’d like to try it out because they have heavenly!
The recipe is from Betty Crocker’s The Big Book of Cupcakes!
Makes 24 cupcakes
2 3/4 cups all purpose flour
3 tsps baking powder
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 tsps vanilla
1 1/4 cups milk
6 cups powdered sugar
2 tsps ground cinnamon
2/3 cup butter or margarine, softened
1 tbsp vanilla
2-4 tbsps milk
2 tsps granulated sugar
1/2 tsp ground cinnamon
1) Heat oven to 350F. Place paper baking cups in each of the regular-sized muffin cups.
2) In medium bowl, mix flour, baking powder, salt and cinnamon; set aside
3) In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended.
4) Divide batter evenly among muffin cups, filling each about 2/3 full.
5) Bake 18 to 20 minutes. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
6) Meanwhile, in a large bowl, mix powdered sugar, 2 tsp cinnamon and butter with electric mixer on low speed. Stir in vanilla and 2 tbsp of milk. Gradually beat in enough remaining milk, 2 tsp at a time, to make frosting smooth and spreadable.
7) Frost cupcakes. In small bowl, mix topping ingredients; sprinkle over frosted cupcakes.
My modifications from the original recipe above! For starters, my cupcake was just a white cupcake, because of the setup of the book, I totally forgot I had to add in cinnamon. Silly and forgetful, I know! I used shortening instead of butter and milk was replaced with unsweetened vanilla-flavored almond milk. This helped as I ran out of vanilla during this recipe. For the frosting, I used butter and also decreased to 4 cups powdered sugar as I know it always is way too sweet (for me). Also, I used 3 tbsp of milk approximately to make the frosting a nice texture.
The result was great! The frosting was a perfect sweetness balanced with the delicious and fluffy white cupcake. The snickerdoodle taste was definitely there. It was relatively easy to make. I did have to make two different batches. However, it was definitely worth it! Smelled awesome and tasted delicious!
I promise I’m back with more baking, k? Just needed to get back in the groove 😉 I already have my next dessert figured out! 🙂