Martha Project 3: Snickerdoodle Cupcakes with Seven-Minute Frosting

Every year the girls I work with throw one of those cookie exchange parties.  You know, the parties where everyone brings a different kind of cookie and you drink yummy wine and eat yummy food and then you go home with a container full of a bunch of different cookies.  This year, I decided to make cupcakes for the cookie party.  Rebellious, right?  I thought so.

I didn’t step completely outside the box though… I made a cupcake based on cookies.  My grandma used to make Snickerdoodles every Christmas, so I felt like a Snickerdoodle cupcake would be a fun twist on a traditional Christmas cookie.  These cupcakes did not disappoint.  Not to mention… the seven-minute frosting on top is pretty much like homemade marshmallow fluff.  I might have eaten several spoonfuls of it, causing me to not to eat lunch that day.  No lunch + wine + cookies for dinner = fun times for Casey.

Here’s what you need: (Adapted from Martha Stewart’s Cupcakes)

Apparently makes 28 regular cupcakes.  However, I made 24 regular cupcakes and 10 mini-cupcakes.

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

For the seven-minute frosting (which makes like twice the amount you need… I suggest saving it in the fridge for fluffer-nutter sandwiches!):

  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature

Preheat your oven to 350.  Line muffin tins with paper liners.  Something pretty would be nice.  Sift together the flours, baking powder, salt and a tablespoon of the cinnamon.

In a large mixing bowl, cream together butter & 1 3/4 cup sugar until light & fluffy.  I use medium speed on my handy-dandy hand mixer.

Add eggs one at a time, beating on medium until each is incorporated.  Add in vanilla.

Beating on low, mix in flour mixture in 3 batches.  Alternate with two additions of milk, mixing until each batch is combined.  Read: flour, mix, milk, mix, flour, mix, milk, mix, flour, mix.  Done.  Taste the batter.  See that it tastes delicious and cinnamony.

Fill cups three quarters full.  I use my hand little tablespoon scoop that I use for cookies.  Future reference for myself: 3 scoops = perfect.  3 1/2 scoops = a little too much.  Shoulda trusted my instincts on that one.

Bake for 20ish minutes, rotating pans halfway through.  A toothpick poked in the center should come out clean when they’re done.  Cool in tins on wire racks for 10 minutes or so… then turn out of pans.  Wait until completely cool before frosting.

After the cupcakes cool, or at least at the tail end of cooling, make your frosting.  This frosting needs to be used within minutes of making it, because it hardens a bit.  Trying to pipe it after it gets gooey isn’t awesome.  Combine 1 1/2 cups sugar, water and corn syrup in a saucepan fitted with a candy thermometer.  Bring to a boil over medium heat and stir occasionally until the sugar dissolves.  Continue to boil, without stirring, until syrup reaches 230 degrees.  This’ll take a little while, but once it starts to heat up, watch it… syrup is easy to burn.

While the syrup is boiling, beat egg whites on medium-high speed until soft peaks form.  Add in the 2 tablespoons of sugar and continue to beat until combined… just about 30 seconds or so.

I didn’t get pictures of this next part… mostly because I didn’t want to mess it up.  I was out of eggs at this point.  Once the syrup reaches 230, turn the mixer to medium-low and s l o w l y pour syrup down the side of the bowl.  If you pour it too quickly, the egg whites will cook.  Gross.  Once all of the syrup is in, raise speed to medium-high and beat until stiff peaks form and frosting is glossy – about 7 minutes.  Heh.  Get it?  Seven-minute frosting!

Fill a pastry bag armed with a large round tip (I couldn’t find my largest tip, so my frosting doesn’t look as pretty as I had hoped) with frosting.  Press plastic wrap directly on top of the remaining frosting in the bowl so it doesn’t dry on you.  After the cupcakes are all frosted, sift the remaining little bit of cinnamon and sugar over them.  Your mouth and your friends’ mouths will thank you.


8 thoughts on “Martha Project 3: Snickerdoodle Cupcakes with Seven-Minute Frosting

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