Snickerdoodle Cupcakes

I don’t really recall eating snickerdoodles growing up, which is a bit shocking as I love cinnamon. Probably the lack of chocolate turned me off to them. In any event, my first recollection of eating a snickerdoodle is over the summer, when I made them for the first time.? Last night, while engaging in my habitual reading-of-food-blogs-to-procrastinate activities, I discovered someone who mentioned making snickerdoodle cookies and snickerdoodle cupcakes and kind of gluing them together with some boiled frosting. What a fantastic idea! Here is my take on that.

Snickerdoodle Cookies
1 1/2 c all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/2 c (1 stick) unsalted butter, at room temperature
3/4 c sugar
1 egg
1/4 c sugar
2 tbs cinnamon

1. Preheat oven to 375oF. Line a baking sheet with parchment paper.
2. In a medium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside. In a large bowl, cream the butter and sugar on medium for about 2 minutes. Add the egg and beat until combined. Then, add the flour mixture and mix until combined.
3. In a small bowl, stir the remaining 1/4 c of sugar with the cinnamon. Form dough balls about 1″ in diameter and roll in the cinnamon-sugar mixture until well-covered. Place on the baking sheet.
4. Bake for about 10 minutes, or until the cookies begin to crack on top. Remove and let cool on a wire rack.

Makes about 18-20 cookies (but we only need 12, so the extras are excellent for snacking!)

Then, make the cupcakes!

Snickerdoodle Cupcakes
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 c (1 stick) unsalted butter, at room temperature
1 c sugar
2 eggs, at room temperature
1 tsp vanilla
3/4 c buttermilk, at room temperature

1. Preheat the oven to 350oF. Line a cupcake tray with 12 liners.
2. In a medium bowl, sift together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts (so you begin and end with the flour mixture. Mix until just combined.
3. Fill the baking cups until about 7/8 full.
4. Bake for about 17-19 minutes. Remove and let cool completely.

Makes about 12 cupcakes

And finally….

Boiled Frosting
3/4 c plus 1 tbs sugar
1/3 c water
1 tbs light corn syrup
3 large egg whites, at room temperature

1. Combine the sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue boiling without stirring until the syrup reaches 230oF.
2. Meanwhile, in a large bowl, beat the egg whites using an electric mixer with the whisk attachment on medium-high speed, until soft peaks form. Then, mix in the 1 tbs of sugar.
3. As soon as the sugar reaches 230oF, remove it from the heat. With the mixer on medium-low speed, pour the syrup down the side of the bowl in a slow stream. Raise mixer speed to medium-high and beat until the mixture is completely cool, about 8-10 minutes.

Assembly
Spread a layer of the frosting on top of a cupcake. Press a cookie on top. Garnish with another dollop of frosting, with cinnamon sprinkled on it.

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