Master Baker #1: [Cinnamon]
February 23, 2008 at 3:11 PM | Posted in Master Baker, blog event, cupcakes | 26 CommentsTags: snickerdoodle
When my bestest, purdiest, sweetest (is my sucking up good enough for a win yet, Nikki?) 
friend decided to host a new blog event, Master Baker, I jumped at the chance to support her and enter especially after hearing that the first ingredient would be cinnamon. Talk about the possibilities! I’d probably say that of all the spices in my kitchen, I bake with cinnamon the most.
Before I am shunned from the cupcake world (*cough* Nikki, Slush, TW *cough*), I decided to bake my snickerdoodle cupcakes again sans cake mix *and* I figured I’ll also get brownie points from the Master Baker herself, since it was her suggestion on my original blog entry. Am I the suckiest bunch of sucks that ever sucked? oh yes… Yes I am. ;)
Snickerdoodle Cupcakes, revisited
(Recipe adapted from Billy’s Vanilla Vanilla Cupcakes | photos from me!)
And just when you thought the sucking up was done… see the pink ribbon, Nikki? Oh yes… Thats in tribute to your abnormal love of pink ;)
INGREDIENTS
Makes about 15 cupcakes
For cupcakes
7/8 cup cake flour (See notes)
5/8 cup AP flour
1 cup sugar
1 tbsp baking powder
3/8 tsp salt
1/2 cup (1 stick) butter
2 eggs
1/2 cup whole milk
1/2 tsp vanilla extract
1-1/2 tsp cinnamon
[NOTES: I made 1 cup cake flour by substituting 3/4 cup AP flour+2 tbsp cornstarch and then measured out 7/8 cup for the recipe.]
For frosting
4 ounces cream cheese, softened
1/2 tsp ground cinnamon
~2-4 cups powdered sugar, sifted
1/4 cup butter, softened (not margarine)
1/2 teaspoon vanilla extract
INSTRUCTIONS
To make cupcakes–
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and cinnamon; mix on low speed until combined. Add butter (1 tbsp pieces at a time), mixing until just coated with flour. Add eggs, one at a time.
In a large glass measuring cup, whisk milk and vanilla. With mixer on medium speed, add wet ingredients in 1/3 increments, mixing before each addition; beat until ingredients are incorporated but do not overbeat.
[NOTES: Billy Reece does the one bowl method when making his cupcake batter. You can see him demonstrate by clicking the video tab on the Martha Stewart website.]
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, ~17-20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. (I used a 1M piping tip to create a purdy swirl instead.) Decorate with sprinkles, if desired. Serve at room temperature.
To make frosting–
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add 2 cups powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Garnish with cinnamon-sugar mixture.
ENJOY! :)
Husband rating: A+
He loves cinnamon and ate 2 of them! I asked him if he could tell the difference between the cake box vs scratch version and he said “not really” but he honestly couldn’t remember what the cake box mix tasted like the first time! At least he’s honest. haha.
Wifey rating: A+
Love the cookie. Love the cupcake. I could taste a little difference. The scratch cupcake tasted more moist and has a homemade feeling that always makes any food taste better IMO. But if I am pinched for time I wouldn’t be adverse to baking the cake box shortcut version.
::hiding from anti-cake box comments::
Other rating: A+
I brought the cupcakes over to T’s family dinner tonight. My ILs, T’s aunt and uncle raved about them. Since there were none left I assume they all had more than 1 ;)
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So cute with the ribbon! They look delicious!
Comment by The Cupcakery — February 23, 2008 #
Nice “puddle” of dragees I see too.
Comment by zebe912 — February 23, 2008 #
CUPCAKERY, thanky! Something about that little burst of ribbon color that seems to make the cupcake look more delicious. Its amazing how much we “eat” with our eyes.
ZEBE, Yes, aren’t they lovely? I adore my illegal silver dragees. ;)
Comment by CB — February 23, 2008 #
ohh very purdy presentation. And I think you’ll at least win the suck up award
Thanks for the entry beech.
Comment by nikki57 — February 24, 2008 #
NIKKI, w00t I win! you all read it. she said I win! ;)
Comment by CB — February 24, 2008 #
I was wondering how one would substitute for a box mix. Good to know. And again they look yummers!
Comment by BBKiddo — February 24, 2008 #
BB, i honestly just kinda guessed. I figured thats what cake mix is – the dry ingredients – so i found a comparable yellow scratch batter and added in the cinnamon. Genuis! ;)
Comment by CB — February 24, 2008 #
todd left his cup in my car haha
Comment by Alan — February 24, 2008 #
ALAN, Thats where it is! Bring it back here!
Comment by CB — February 24, 2008 #
Beautiful cupcakes! Love the ribbon! :)
Comment by Gigi — February 24, 2008 #
mmmmm I want a mouthful of that cinnamon filled frosting!
=)
Comment by Allison — February 24, 2008 #
Thanks GIGI! For some quirky reason I love the ribbon too. Let’s hope the “judge” feels the same ;)
ALLISON, you need to make this frosting! It is my favorite frosting. I could just eat it straight from the piping bag! LOL.
Comment by CB — February 25, 2008 #
Yes! I love that you revisited this recipe cause I’ve been really thinking about it. I heart snickerdoodles too. Kudos to you for giving in to peer pressure- hah! Did you use any particular kind of cinnamon?
Comment by Tempered Woman — February 25, 2008 #
TW, glad you can appreciate. Maybe you can nudge the judging in my favor then? ;) As for the cinnamon… uh… ground? haha. I stick to the norm. No fancy schmancy cinnamon here.
Comment by CB — February 25, 2008 #
They look so purdy! I love the pink ribbon accent. It makes them look like they would be sold in a high end cupcakery. :)
Comment by NinaBeth — February 25, 2008 #
NINA, aaawwww… best compliment ever. ::SMILE::
Comment by CB — February 25, 2008 #
beautiful!
Comment by Natalie — February 25, 2008 #
Hmm, they look delicious, and so cute!
Comment by Tizzalicious — February 26, 2008 #
NATALIE, thanky! That ribbon just makes my cuppie so purdiful. I need to ribbon them more often huh? ;)
TIZZ, aawww thanks! ps. Nice to “meet” you!
Comment by CB — February 26, 2008 #
Yum I love snickerdoodle cookies so these cupcakes sound and look delicious!
Comment by Ashley — February 26, 2008 #
ASHLEY, me too! they are my favorite cookie so I knew I had to make a cupcake version too! :)
Comment by CB — February 26, 2008 #
Wow, those look good! I could eat a dozen of those…and I’m not a huge cake fan. It has to be something special to tempt me to eat it, and snickerdoodles do just that! I have a question though. Where the heck do you get those cupcake cups? I’ve looked everywhere, even online, and all I can find are those standard wrinkly ones.
Comment by Dawn — March 6, 2008 #
[...] Snickerdoodle Cuppys – Iheartcuppycakes – CB [...]
Pingback by February Round Up « Masterbaker’s Weblog — March 6, 2008 #
DAWN, I think thats why I like cupcakes more than cakes, little individual portions. About the cups. They are called party nut cups (PNC) and I get mine at Smart&Final – 250 for $5! HTH!
Comment by CB — March 6, 2008 #
Thanks for the info! Sorry I took so long to respond…I couldn’t remember what post I’d asked the question on. LOL!
Comment by Dawn — March 20, 2008 #
And this is why I reda iheartcuppycakes.com. Stunning post.
Comment by Toby — March 10, 2010 #