31 May 2011


I made snickerdoodle cupcakes.  With this frosting...


Snickerdoodle Cupcakes (24 cupcakes)
  • 1 1/2 C granulated sugar, divided
  • 1/2 C boiling water
  • 2 eggs, separated
  • 2 1/4 C all-purpose flour
  • 1 T baking powder
  • 1 t salt
  • 1/2 C (1 stick) butter, softened
  • 1 t vanilla
  • 1 C milk
  1. Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
  2. Reduce heat to low.
  3. Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
  4. Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
  5. Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
  6. Combine flour, baking powder and salt in medium bowl; set aside.
  7. Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
  8. Beat in egg yolks and vanilla extract.
  9. Gradually add sugar syrup, mixing until well blended.
  10. Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
  11. Fold in egg white mixture.
  12. Fill cupcake liners halfway full.
  13.  375 F for 20 minutes--Too long, they were overcooked.   (I didn't do the cookie baked in like the original poster did, but I might try that next time.)

Cinnamon Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 1/4 C (half stick) butter, room temperature
  • 1 t vanilla extract or vanilla bean paste
  • 1 1/2 tsp cinnamon (add more to taste)
  • 2-3 C powdered sugar (add more or less to make it a stiffness that you like)
  1. Mix cream cheese and butter well.
  2. Add vanilla and cinnamon.
  3. Add powdered sugar.

I know, I know.  I am getting back on the wagon tomorrow with my weigh-in day.  I am tired of the gaining of the weight.  Company was coming for dinner, so I wanted to try a new recipe.  Yum.

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