SNICKERDOODLE CUPCAKES
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 28
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- 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.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
SNICKERDOODLE CUPCAKES
This recipe comes from Martha Stewart Living.... frost with http://www.recipezaar.com/seven-minute-frosting-411136 ... delicious!
Provided by Hollyism
Categories Dessert
Time 35m
Yield 28 cupcakes, 28 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- 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.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Nutrition Facts : Calories 176.7, Fat 7.8, SaturatedFat 4.7, Cholesterol 49.2, Sodium 142.8, Carbohydrate 24.2, Fiber 0.4, Sugar 12.6, Protein 2.6
SNICKERDOODLE COOKIES - SUPER EASY VERSION
This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!
Provided by cooksdoitbetter
Categories Dessert
Time 18m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
- Cream the butter, then add sugar and mix.
- Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
- In a separate bowl, mix the sugar and cinnamon for the topping.
- If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
- Shape the dough into walnut size balls and roll in topping mixture.
- Place about 2 inches apart on an ungreased cookie sheet.
- Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).
SNICKERDOODLE CAKE WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
- Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
- Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
- Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
- Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.
Nutrition Facts : Calories 362 calories, Carbohydrate 60.3 g, Cholesterol 54.7 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 262.3 mg, Sugar 42.3 g
VEGAN SNICKERDOODLE CUPCAKES RECIPE BY TASTY
Here's what you need: all purpose flour, brown sugar, white sugar, cinnamon, baking soda, salt, cold water, vegetable oil, vanilla extract, apple cider vinegar, powdered sugar, vegan butter, vegetable shortening, vanilla extract, nondairy milk, white sugar, cinnamon
Provided by Alexa Wright
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
- In a large bowl combine all the dry ingredients. Whisk together until well combined.
- In a medium bowl combine the wet ingredients. Mix well.
- Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don't over mix!
- Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
- Remove cupcakes from pan and refrigerate until completely cool.
- While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
- In a small bowl mix together sugar and cinnamon.
- Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 0 grams, Protein 1 gram, Sugar 35 grams
SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
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